In the glass
Aroma: roasted hazelnut, toffee, dried orange peel, sea salt
Palate: walnut, caramel, dried fruit, earthy minerals
Dry Amontillado from Sanlúcar with the characteristic saline edge of its origin; hazelnut and orange peel aromatics over a medium-bodied, clean palate.
What it pairs with
-
Cured manchego cheese
Nutty oxidative notes complement the crystalline, aged cheese texture. -
Consommé or clear soups
Dry Amontillado is a classic pairing with bouillon; the wine's umami depth mirrors the stock. -
Grilled almonds and charcuterie
Toasted-nut palate aligns with warm almonds and the salt of cured meats.
How to serve Príncipe Amontillado
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Cured manchego cheese, Consommé or clear soups, Grilled almonds and charcuterie. Match the wine's structure to the dish's fat and salt.
History
Príncipe is one of Barbadillo's core aged styles, an Amontillado produced under the Sanlúcar classification rather than the standard Jerez DO. The wine begins life as Manzanilla under flor, then transitions to oxidative ageing once the flor dies back, gaining walnut and caramel depth while retaining the Atlantic saline edge.
- 1821 — Barbadillo establishes Manzanilla-to-Amontillado solera progression
- 1970 — Príncipe registered as standalone commercial label
Facts
- Producer
- Bodegas Barbadillo
- Grapes
- Palomino Fino
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Progressive ageing: biological under flor, then oxidative in American oak butts; solera system
- ABV
- 18.5%
- Price
- €12-18 at retail
- Drinking window
- 3-15 from bottling
- First vintage
- 1821
Frequently asked about Príncipe Amontillado
What does Príncipe Amontillado taste like?
On the nose, roasted hazelnut, toffee, dried orange peel, sea salt. On the palate, walnut, caramel, dried fruit, earthy minerals. Structurally medium-bodied, low tannins, medium acidity with a medium-long with nutty dryness finish. Dry Amontillado from Sanlúcar with the characteristic saline edge of its origin; hazelnut and orange peel aromatics over a medium-bodied, clean palate.
When should I drink Príncipe Amontillado?
Drink 3-15 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Príncipe Amontillado?
Cured manchego cheese is the canonical pairing. Other strong matches include Consommé or clear soups and Grilled almonds and charcuterie. Nutty oxidative notes complement the crystalline, aged cheese texture.
What grapes are in Príncipe Amontillado?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.