A cask of fine is considered to be amontillado if the layer of for fails to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment. After the additional fortification, Amontillado oxidizes slowly, exposed to oxygen through the slightly porous American or Canadian oak casks, and gains a darker color and richer flavor than fine.
Amontillado is characterized by nutty aromas, tobacco, aromatic herbs and often ethereal, polished notes of oak. The fusion of two different aging processes makes Amontillado wines extraordinarily complex and intriguing.
Naturally dry, they are sometimes sold lightly to medium sweetened but these can no longer be labelled as amontillado. Due to its oxidative aging and preparation, amontillado is more stable than fine and may be stored for a few years before opening.
Spain- This Medium Amontillado styled sherry is amber with a full body and rich, medium-dry palate displaying nutty characteristics (like hazelnut). Serve as an apéritif or pair with mushroom dishes, ham, salted nuts or mild, dry cheeses.
| Curbside Pickup offered in the majority of stores “It's also great as an after dinner drink or and apéritif... I'm not a Sherry aficionado but this is definitely the best I have had... It does have a good dose of acidity, giving it a certain liveliness in the mouth, but the focus and intensity of flavor I found to be lacking... The taste was of almond paste, orange zest, with milk chocolate on the finish” Wine Enthusiast -Spain- “A spectacularly sweet and rich bruiser, and one that delivers the essence of raisins, toffee and chocolate.
Spain- Pale straw in color, light bodied and bone dry with an almond bouquet and refreshing taste, Fine sherry is the lightest and driest of Sherries carrying a delicate, fresh, yeasty flavor with hints of apple. Serve chilled with fish, seafood, cheese plates and tapas.
| Curbside Pickup offered in the majority of stores “This is my favorite fine... Great sherry @ great price... I've drunk it on a warm sunny day in Spain and a cool day in Connecticut... I thoroughly enjoyed this fine classic Spanish sherry” Bright, pale straw in color, Manzanillo is a dry, delicate type of Fine sherry made from Palomino grapes grown in cooler vineyards nearer the Spanish seacoast.
It has character, settling into a long, walnut and molasses aftertaste.” Osborne Cream (Sweet Colors) Sherry Dessert & Fortified Wine | 750ml | Jerez | Barrel Score 87+ Points Ship wine today.
| Same-Day Delivery Available | Curbside Pickup offered in the majority of stores “I LOVE this wine... A great sweet sherry... I am very glad I did... I enjoy sipping on it, looking at its deep, reddish color in the right light, and smelling its spicy scent in a wine glass” Spain- Amber in color, shows caramel and butterscotch aromas and flavors that turn to walnuts on the long finish.
Harvey's Bristol Cream Sherry Dessert & Fortified Wine | 1. Christian Brothers Dry Sherry Dessert & Fortified Wine | 1.
Amontillado oxidizes in a slow and controlled way, exposed to oxygen through the slightly porous oak, and gains a darker color and richer flavor than Fine. While still having hints of for, it will be less fresh and citrus than a Fine but with more elegance and structure.
It is characterized by nutty aromas, tobacco, aromatic herbs and often ethereal, polished notes of oak. The fusion of two different aging processes makes Amontillado wines extraordinarily complex and intriguing.
Made fully dry but often sweetened for export, Amontillado is also bottled slightly higher in alcohol: between 16º and 22º (the older it is, the higher the natural alcohol volume will be due to concentration and evaporation). As of 2012, the rules applicable to the Consent Regulator say that Amontillado should be naturally dry and can no longer be sweetened.
Old Amontillado can get a Los / Vows classification to indicate a certified high age. It should be served at a higher temperature than biologically aged sherries (around 12 °C, even warmer when it’s an old Amontillado) and it goes particularly well with white meat, a beef consommé, chorizo, medium-heavy cheese or a Pate.
In Singular de Barrameda in Andalusia, high above the Atlantic coast, a pale stone castle shines in almost perpetual sunlight. En route from one cool, dark sherry bodega to another, my imagination was caught by a sign declaring it the place where Queen Isabella of Castile (1451–1504) first saw the sea.
Isabella was good at sending others across the sea she understood so little: Columbus, funded by their Majesties; the Jews, expelled by royal decree, along with the last of the Moors, who had ruled Spain for 700 years. A great deal of sherry surely left Andalusian shores with all these travelers: the Jews required wine for their religious rituals and, judging by their poetry, many Moorish Muslims chose not to heed the prohibition of alcohol.
Surely a gift of God was the perfect beverage for this most Christian monarch, and if she did inhale Manzanillo, in those years before she visited its home, did the liquid smell salty to her? But it would surely have been recognizable, thanks to for, the mysteriously occurring yeast that coats the maturing wine, forever altering its flavor.
In the preface dedicated to her, Antonio de Nebrija, the author of the first Spanish grammar book, celebrated Isabella’s triumph and the old religions’ defeat. This dish comes from Buena, a town in the Sabbatical mountain range south of Córdoba famed for the quality of its olive oil.
Bring to the boil, reduce to a steady simmer, skim and cook until the trotter meat is very tender, about 2 to 2 1/2 hours, depending on size. Heat olive oil in a wide frying pan, to a depth of a centimeter.
The herbs found in the animal’s usual grazing environment are the natural cooking partner, although this recipe does provide for a large amount of garlic, even by Spanish standards. As suggested by the name gorilla (also known as sorry or Morrell), the garlic and most of the herbs are added towards the end of the cooking process, having been crushed in a mortar or admired (today, a food processor or blender will most likely be used), in the Moorish style.
For the braise: pinch saffron; two tablespoons plain flour, toasted in the oven until golden; 1 flat teaspoon sweet paprika; 1 teaspoon aged sherry vinegar; sea salt and freshly ground black pepper; olive oil; the marinade and stock; finely chopped fresh parsley Remove the meat from the bone, discarding any hard pieces of fat, and dice into 1 inch squares.
Season the meat with salt and pepper dress it in a little olive oil and place it in a non-reactive dish with the wine, bay leaf and parsley stems. Place all the stock ingredients in a deep pot, just cover with water, bring up to the boil, then reduce the heat to a very gentle simmer.
Strain off the marinade liquid and reserve, discarding the bay leaf and parsley. In a deep pan, fry the onion in a little olive oil over a low heat until soft but uncolored, about 10 minutes.
Add the garlic and cook for a further minute or so, to soften it, without allowing it to take on any color. Using a slotted spoon, place the contents of the pan in a food processor and blend to a paste, together with the cumin and oregano.
Add a little Extra Virgin olive oil if necessary to achieve a smooth paste. In the same olive oil, fry the meat over a high temperature, in batches if necessary, until it is golden on all sides.
Leave to cook for a minute, then add the flour, stirring briskly to prevent lumps from forming. When cooked, remove the meat with a slotted spoon and set aside in a warm place.
Boil the juices down heavily, tasting regularly to ensure it does not become too salty, until you have a thick, rich sauce that will only just be sufficient to envelop the meat. A sheep’s head, in truth, gives up limited meat, principally the rich, glutinous chunk from the cheek.
Leave them in the brine for 24 hours then remove, rinse well in fresh water and dry. 2 bay leaves, finely chopped; 1 teaspoon finely chopped thyme leaves; 2 cloves garlic, mashed to a paste; sea salt and freshly ground black pepper; 100 ml Extra Virgin olive oil.
Rub the marinade into both sides of each head, cover, and place in the fridge for 24 hours. Pour over 50 ml white wine and the same of good chicken stock and place the dish in the oven.
To a cold pan of water, add a chopped onion, bay leaf, sprig of thyme, a few black peppercorns and a good splash of aged sherry vinegar. In a frying pan, heat a good plug of olive oil and add a finely mashed clove of garlic and the brains.
Fry over a medium heat for a few seconds, then stir in a tablespoon of finely chopped parsley. In the past, it was rare to roast a whole chicken, a treat reserved for high feast days.
Chickens were primarily working animals, finally added to the pot when old and tough, of no other value, and then only to flavor soups and stews. For this rich and aromatic roast, use a properly reared, corn-fed free-range or organic bird, about 1 1/2 to 2 kilos in weight, and prepare it as follows.
1 chicken, as described above; 50 ml Extra Virgin olive oil; 50 g softened unsalted butter; sea salt and freshly ground black pepper; 3 garlic cloves, crushed; tiled bundle of the following: 2 bay leaves, 2 sprigs thyme, 1 sprig rosemary, a few parsley stalks; 1/2 lemon; teaspoon finely chopped thyme leaves; teaspoon finely chopped rosemary; scant 1/2 teaspoon each of ground cinnamon and nutmeg; 100 ml rum from Jerez; 150 ml Amontillado sherry; finely chopped parsley. Rub Extra Virgin olive oil all over the bird’s skin and cavity, then repeat with the softened butter.
Pour the Amontillado into the bottom of the dish, lightly cover the chicken with tin foil, and place in the oven. When the chicken is in the oven, place the gizzards in a pan of boiling, slightly salted water.
If the liquid in the bottom of the dish begins to run dry, add a little water. When the juices run clear when the chicken’s thigh is pricked, remove the tin foil and turn the heat up to brown the skin.
Remove the chicken and leave it to rest on a wooden board for at least 15 minutes, covered lightly with a tea towel. Using the pan juices from the chicken, fry the gizzards over a high heat until crisp and golden all over.
Serve the chicken with the gizzards, drizzled with the remainder of the pan juices, and sprinkled with chopped parsley. Traveled is the highest conurbation in Spain, an Alpujarran pueblo famed for its snow-cured Serrano hams, crystal clear waters and pure mountain air.
In this dish, the partridges are cooked in a sauce made from walnuts which are harvested shortly before the small game season starts. Remove the Frito from the pan and blend to a fine paste, adding a little olive oil to the food processor to moisten it, if necessary.
Add the partridges and the herb bundle, bring the braise up to a boil, then immediately reduce to a very low simmer. Remove any excess oil from the top of the braising liquid with paper towel, discard the herb bundle, then pass the sauce through a fine sieve, pressing down on the contents with the back of a wooden spoon to extract as much juice as possible.
Return the partridges to the pan and warm through, then serve in deep bowls, the sauce spooned over, and sprinkled with finely chopped parsley. Secure is a breed of sheep native to the northern mountains of Granada, Safe and Saga, and the Segura river, whence it takes its name.
The secure has become adapted over time to the arid and cold climate of the Altiplano, where shepherds still move their herds in the traditional manner, crossing long distances to find the best pasture. The superb lamb this breed produces has earned it the EU’s IGP (Indication of Geographic Protection) since 2008.
Naturally, then, the color, texture and flavor are very different: while the secure may suffer in terms of complexity and depth when compared with the best raised and dry aged British hogged, its flavor is nonetheless surprisingly deep and meaty; nothing like the fashionable Spring lamb known to us, which is a milk-fed lamb, usually three to five months old, born in late winter and often sent to the abattoir before it has known pasture, resulting in tender but pale and often somewhat flavorless meat. The texture of the secure, on the other hand, remains surprisingly soft and moist, with a direct, clean taste unsullied by the characteristic bland sweetness of unweaved lamb (corderolechal),killed at 4-6 weeks, which is favored further north in Spain.
The secure ‘s color is a beautiful, pale pink; its smell grassy and free from tallow. Typical Spring fare in the mountains, roasted simply in a wood burning oven, the lamb is the star of the show, needing only a little thyme and garlic to let it shine, nothing more.
Locals will most likely use the Large Vega grown in Granada, coincidentally the province of Andalusia that grows most pulses. A medium-bodied red Vino de la Terra Contraries Alpujarra from the mountains south of Granada is a typical accompaniment.
1 shoulder of secure lamb weighing one kg, bone in (or good British Spring lamb 1/2 shoulder of a similar weight); one clove garlic; 1 tablespoon finely chopped thyme leaves; Extra Virgin olive oil; sea salt and freshly ground black pepper; glass fruity, dry white wine; 500g dried alias, submerged in fresh cold water overnight to rehydrate. Place the beans in a large pan of fresh water, add a tablespoon of salt, and bring to the boil.
This will take anything from 45 minutes to 2 hours, depending on the type and size of bean, and their age. When ready, drain and season with salt and pepper, then dress in Extra Virgin olive oil.
Season the lamb well with salt and pepper then rub it all over with the garlic and thyme paste. Lamb shoulder is generally known as a slow roasting joint but meat of sufficient quality can be cooked quickly over a high heat, giving a pink, tender result.
When it is very hot but not smoking, place the lamb in the pan and sear it on all sides until lightly golden. Place it in the middle of the oven, skin side up, in a deep roasting dish and pour the white wine over.
When removed from the oven, the meat should still have some spring in it when pressed, to ensure it will still be slightly pink in the middle when served. Place the shoulder on a wooden board, cover lightly with a tea cloth, and leave to rest for at least 20 minutes.
Poach the brains in simmering salted water for 3 or 4 minutes, then remove and leave to cool. Heat a large plug of olive oil in a deep pan to a medium temperature.
Stir and wait for the stock to begin to boil, then turn the heat down too low. Leave to simmer very gently for about 45 minutes, basting the lettuce regularly and topping up the stock level if necessary.
After the first 10 minutes, drizzle the lettuce with 2 or 3 tablespoons of Extra Virgin olive oil. Serve with a little of the cooking juices, sprinkled with parsley and with bread and more Extra Virgin olive oil.