Jerez: Bodegas Fundador Guided Tour with Tasting Session
Tour Bodegas Fundador, the oldest bodega in Jerez, with a guide. Trace sherry wine and brandy production from the vineyard, then enjoy your selected tasting.
Profile
Structure
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.
What it pairs with
- Cured cheese plate Dry Amontillado and aged cheeses is the classic Andalusian aperitif combination.More wines for charcuterie and cured meats →
- Salted almonds Roasted almonds amplify the wine's core hazelnut register.More wines for dessert →
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 Miguel Martín Amontillado
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Cured cheese plate, Salted almonds. Match the wine's structure to the dish's fat and salt.
History
Miguel Martín's Amontillado is the oxidative complement to their Fino, produced from the same Jerez de la Frontera solera system by allowing the biological phase to complete its natural progression to oxidative development.
- 1960Amontillado solera established at Miguel Martín
Facts
- Producer
- Miguel Martín · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- Biological then oxidative ageing in American oak solera
- ABV
- 18.5%
- Price
- €10-18 at retail
- Drinking window
- 3-15 from bottling
Frequently asked about Miguel Martín Amontillado
When should I drink Miguel Martín 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 Miguel Martín Amontillado?
Cured cheese plate is the canonical pairing; Salted almonds is the other strong match. Dry Amontillado and aged cheeses is the classic Andalusian aperitif combination.
What grapes are in Miguel Martín Amontillado?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.
Tags
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