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 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 above is our own.
What it pairs with
- Braised pork cheeks The wine's nutty depth and medium body match slow-braised iberian pork richness.More wines for pork →
- Chicken with saffron and almonds Almond notes in the wine and the classic Andalusian sauce are natural companions.More wines for chicken and white meat →
- Aged Gouda or Comté Toffee and caramel notes in the wine harmonise with aged hard cheese.More wines for aged hard cheese →
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 Tío Diego 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. Braised pork cheeks, Chicken with saffron and almonds, Aged Gouda or Comté. Match the wine's structure to the dish's fat and salt.
History
Tío Diego Amontillado is derived from Inocente Fino barrels whose flor has diminished, directing them toward oxidative ageing in the same Macharnudo Alto solera tradition. Named after a revered figure in the Valdespino family history, the wine represents the natural bridge between the biological and oxidative worlds of Jerez.
- 1890Tío Diego Amontillado solera established at Valdespino
Facts
- Producer
- Bodegas Real Tesoro y Valdespino · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; dual biological under flor then oxidative ageing; average 10-12 years
- ABV
- 18.0%
- Price
- €18-28 at retail
- Drinking window
- 0-8 from bottling
- First vintage
- 1890
Frequently asked about Tío Diego Amontillado
When should I drink Tío Diego 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 Tío Diego Amontillado?
Braised pork cheeks is the canonical pairing. Other strong matches include Chicken with saffron and almonds and Aged Gouda or Comté. The wine's nutty depth and medium body match slow-braised iberian pork richness.
What grapes are in Tío Diego Amontillado?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.
Tags
Taste it where it is made: tastings near Bodegas Real Tesoro y Valdespino
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