Profile

Structure

Bodymedium
Tanninlow
Aciditymedium
Sweetnessdry
Oakoak aged

Drinking window

Best 0 to 5 years from bottling.

bottling0 yrs5 yrs8 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 tanninMedium acidityDryNutty And Warm With A Dry, Tangy Fade finish

Aroma: roasted hazelnuts, dried figs, toffee, leather

Palate: walnut, caramel, dried apricot, toasted wood spice

A classic solera Amontillado: amber hue, roasted nut core, dried fruit and a warm tangy finish from the dual biological-then-oxidative ageing.

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 Viña AB 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. Manchego cheese, Consommé or clear meat broth, Chicken liver pâté. Match the wine's structure to the dish's fat and salt.

History

Viña AB takes its name from the Añada Biológica ('biological vintage') roots of the wine. The solera was established in the mid-20th century using barrels that began as a biological Fino and transitioned naturally to oxidative Amontillado ageing when the flor blanket diminished.

  1. 1963Viña AB Amontillado solera established at González Byass

Facts

Producer
González Byass · visiting guide
Grapes
Palomino Fino
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts; begins as Fino under flor, flor dies naturally and wine continues oxidative ageing; average 8 years total
ABV
16.5%
Price
€12-20 at retail
Drinking window
0-5 from bottling
First vintage
1963

Frequently asked about Viña AB Amontillado

What does Viña AB Amontillado taste like?

On the nose, roasted hazelnuts, dried figs, toffee, leather. On the palate, walnut, caramel, dried apricot, toasted wood spice. Structurally medium-bodied, low tannins, medium acidity with a nutty and warm with a dry, tangy fade finish. A classic solera Amontillado: amber hue, roasted nut core, dried fruit and a warm tangy finish from the dual biological-then-oxidative ageing.

When should I drink Viña AB Amontillado?

Drink 0-5 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Viña AB Amontillado?

Manchego cheese is the canonical pairing. Other strong matches include Consommé or clear meat broth and Chicken liver pâté. The nutty oxidative notes of the wine resonate with the sheepy richness of aged Manchego.

What grapes are in Viña AB Amontillado?

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

Tags

drink young dry fortified sherry low tannin medium acid medium body mood contemplative mood savoury occasion dinner party occasion weeknight old world pairs with aged cheese pairs with aperitif pairs with charcuterie palomino fino price everyday

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