Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Oakoak aged

Drinking window

Best 3 to 15 years from bottling.

bottling3 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong, Dry And Nutty finish

Aroma: hazelnut, toffee, dried apple, light sea salt, chamomile

Palate: walnut, caramel, citrus oil, saline mineral

El Puerto Amontillado with hazelnut and light caramel character; the Atlantic microclimate of the riverside bodega gives a lighter, fresher character than inland Jerez Amontillado.

What it pairs with

With cheese

Queso de cabra payoya Our pick Payoyo describes its semicured goat cheese as very creamy, nutty, slightly acid and savoury. A dry Amontillado, aged first under flor and then in contact with air, has the depth to meet it, and sherry.wine names semi-cured cheeses for Amontillado. Queso de Grazalema Our pick Payoyo describes its semicured goat and sheep blend as very melting and slightly acid, with a hint of hazelnut. A dry Amontillado, aged under flor and then in contact with air, meets it with oxidative depth, and sherry.wine names semi-cured cheeses for Amontillado.

How to serve Amontillado

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. Gambas al ajillo, Almonds and serrano ham, Mushroom croquetas. Match the wine's structure to the dish's fat and salt.

History

Gutiérrez Colosía's Amontillado follows the standard El Puerto progression from Fino biological ageing to oxidative. The riverside location moderates the cellar's temperature and humidity, producing an Amontillado that retains a lighter, more delicate character compared to the richer, more concentrated Amontillados of Jerez's inland bodegas.

  1. 1838Amontillado solera established at the riverside El Puerto bodega

Facts

Producer
Bodegas Gutiérrez Colosía · visiting guide
Grapes
Palomino Fino
Classification
DO Jerez-Xérès-Sherry
Oak
Progressive biological-to-oxidative ageing in American oak solera
ABV
18.5%
Price
€12-20 at retail
Drinking window
3-15 from bottling

Frequently asked about Amontillado

What does Amontillado taste like?

On the nose, hazelnut, toffee, dried apple, light sea salt, chamomile. On the palate, walnut, caramel, citrus oil, saline mineral. Structurally medium-bodied, low tannins, high acidity with a long, dry and nutty finish. El Puerto Amontillado with hazelnut and light caramel character; the Atlantic microclimate of the riverside bodega gives a lighter, fresher character than inland Jerez Amontillado.

When should I drink 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 Amontillado?

Gambas al ajillo is the canonical pairing. Other strong matches include Almonds and serrano ham and Mushroom croquetas. Garlic prawns with a glass of dry Amontillado is a traditional El Puerto combination.

What grapes are in Amontillado?

The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.

Tags

dry fortified sherry high acid low tannin medium body medium term mood savoury occasion aperitivo occasion weeknight old world pairs with aged cheese pairs with mushroom pairs with shellfish palomino fino price everyday

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