Amontillado de la Riva

What it pairs with

• Cured Iberian meats
  The wine's complex nutty oxidative character and medium body complement dry-cured Iberian products.
• Chicken liver pâté
  Dried-fruit and caramel notes bridge the gamey richness of liver pâté.
• Manchego añejo
  Aged sheep's cheese is a natural peer for old-solera Amontillado.

How to serve Amontillado de la Riva

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
4. Pair with. Cured Iberian meats, Chicken liver pâté, Manchego añejo. Match the wine's structure to the dish's fat and salt.

History

Bodegas de la Riva was founded in 1776 as an almacenista house, aging wines in private cellars for eventual sale to larger bodegas. The Amontillado solera has been maintained through the 19th and 20th centuries and now contributes to Lustau's Almacenista programme, which bottles single-source wines from named almacenistas without blending.

1. 1776 — Bodegas de la Riva founded as an almacenista house in Jerez
2. 1985 — De la Riva Amontillado included in Lustau's inaugural Almacenista programme

Facts

Producer

Bodegas de la Riva

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; dual biological and oxidative solera from the 18th-century De la Riva cellar; average 12-15 years

ABV

19.0%

Price

€22-38 at retail

Drinking window

0-10 from bottling

First vintage

1800

Frequently asked about Amontillado de la Riva

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