Glossary
Amontillado
/ah-mon-tee-YAH-doh/
Sherry style combining biological and oxidative aging.
Full Definition
Amontillado is a sherry style that begins aging under flor (biological aging) before continuing oxidatively when the flor dies or is killed by fortification. This produces wines with both the nutty complexity of biological aging and the amber color/dried fruit of oxidative aging. Color ranges from amber to mahogany.
Related Terms
See Also
Reference
More terms starting with A
Acetaldehyde
A chemical compound formed during fermentation and oxidation.
Acetic Acid
The acid responsible for vinegar character in wine.
Acidity
The tart, sharp quality in wine from natural grape acids.
Adega
Portuguese term for winery or wine cellar.
Aeration
Exposing wine to air to soften tannins and release aromas.
Aging
The maturation of wine over time in barrel, tank, or bottle.