Structure

Bodymedium
Tanninlow
Aciditymedium
Sweetnessdry
Oakoak aged

Drinking window

Best 0 to 8 years from bottling.
bottling0 yrs8 yrs10 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 tanninMedium acidityDryMedium-Long With A Dry, Nutty Tang finish

Aroma: toasted hazelnuts, dried herbs, toffee, tangerine peel

Palate: walnut, bitter caramel, dry spice, leather

Complex Amontillado with a long dual ageing record: first biological under flor, then oxidative in American oak. Hazelnuts, toffee and dry spice.

What it pairs with

  • Serrano ham croquetas
    The nutty, mildly caramelised notes of Amontillado pair with crispy ham croquettes.
  • Grilled mushrooms with garlic
    Earthy, savoury mushrooms resonate with the leather and dried-herb register of the wine.
  • Roasted chicken with almonds
    The wine's almond notes echo a classic Andalusian poultry preparation.

How to serve Capataz Andrés 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. Serrano ham croquetas, Grilled mushrooms with garlic, Roasted chicken with almonds. Match the wine's structure to the dish's fat and salt.

History

Named in honour of Capataz Andrés, the cellar master credited with maintaining Lustau's Solera Reserva system through key decades of the 20th century. The Amontillado begins as a Fino under biological ageing and naturally transitions to oxidative ageing once the flor diminishes, producing a wine of greater complexity than either style alone.

  1. 1978: Capataz Andrés Amontillado introduced in the Lustau Solera Reserva range

Facts

Producer
Emilio Lustau · visiting guide
Grapes
Palomino Fino
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts; dual biological then oxidative ageing; Lustau Solera Reserva range; average 12 years
ABV
18.5%
Price
€16-24 at retail
Drinking window
0-8 from bottling
First vintage
1978

Frequently asked about Capataz Andrés Amontillado

What does Capataz Andrés Amontillado taste like?

On the nose, toasted hazelnuts, dried herbs, toffee, tangerine peel. On the palate, walnut, bitter caramel, dry spice, leather. Structurally medium-bodied, low tannins, medium acidity with a medium-long with a dry, nutty tang finish. Complex Amontillado with a long dual ageing record: first biological under flor, then oxidative in American oak. Hazelnuts, toffee and dry spice.

When should I drink Capataz Andrés Amontillado?

Drink 0-8 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Capataz Andrés Amontillado?

Serrano ham croquetas is the canonical pairing. Other strong matches include Grilled mushrooms with garlic and Roasted chicken with almonds. The nutty, mildly caramelised notes of Amontillado pair with crispy ham croquettes.

What grapes are in Capataz Andrés Amontillado?

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

Tags

dry fortified sherry low tannin medium acid medium body medium term mood contemplative mood savoury occasion dinner party occasion weeknight old world pairs with aperitif pairs with charcuterie pairs with mushroom pairs with poultry palomino fino price trade up

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