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 in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong, Dry And Nutty With Persistent Saline Edge finish

Aroma: roasted hazelnut, saline mineral, chamomile, toffee

Palate: walnut, dried apricot, lemon oil, light caramel

Sanlúcar Amontillado retaining the Atlantic saline character of the Manzanilla base even after full biological-to-oxidative progression; dry, nutty and fresh.

What it pairs with

  • Cured manchego
    Nutty saline character of both wine and cheese reinforce each other.
  • Roast chicken with herbs
    Dry Amontillado's savouriness bridges the herbed roasting juices.
  • Mushroom and truffle risotto
    Earthy umami is elevated by the wine's oxidative depth.

How to serve Napoleón 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. Cured manchego, Roast chicken with herbs, Mushroom and truffle risotto. Match the wine's structure to the dish's fat and salt.

History

The Napoleón label at Hidalgo is one of the oldest continuously used Amontillado brand names in Sanlúcar, named in honour of Napoleon Bonaparte who reportedly favoured Spanish sherry during his campaigns. The wine begins as Manzanilla and undergoes a second oxidative ageing phase once flor dies naturally.

  1. 1815: Napoleón brand reportedly named in reference to the period of Napoleonic interest in Cádiz sherries
  2. 1900: Napoleón Amontillado registered as a commercial label by Hidalgo

Facts

Producer
Bodegas Hidalgo La Gitana · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Biological then oxidative ageing in American oak solera; Sanlúcar appellation
ABV
18.5%
Price
€12-20 at retail
Drinking window
3-15 from bottling

Frequently asked about Napoleón Amontillado

What does Napoleón Amontillado taste like?

On the nose, roasted hazelnut, saline mineral, chamomile, toffee. On the palate, walnut, dried apricot, lemon oil, light caramel. Structurally medium-bodied, low tannins, high acidity with a long, dry and nutty with persistent saline edge finish. Sanlúcar Amontillado retaining the Atlantic saline character of the Manzanilla base even after full biological-to-oxidative progression; dry, nutty and fresh.

When should I drink Napoleón 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 Napoleón Amontillado?

Cured manchego is the canonical pairing. Other strong matches include Roast chicken with herbs and Mushroom and truffle risotto. Nutty saline character of both wine and cheese reinforce each other.

What grapes are in Napoleón Amontillado?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

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

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