sweet bite with AMONTILLADO

Whether you pre­fer sherry or port, sweet or savoury, we’ve got you cov­ered with for­ti­fied­wine choices and match­ing nib­bles that to­gether cre­ate memorable hol­i­day mo­ments.

Food & Drink - - DRINK ENTERTAINING - BY JAMES CHATTO RECIPES BY MONDA ROSEN­BERG PHO­TOG­RA­PHY BY ROB FIOCCA

True amontillado is fino sherry that is al­lowed to age for years in the cask un­til the pro­tec­tive veil of yeasty flor that forms on the sur­face of the wine is all con­sumed. Then oxy­gen can reach the sherry, slowly turn­ing it a dark am­ber colour and giv­ing it all sorts of delectably dry, nutty qual­i­ties. With its tangy acid­ity, amontillado is a clas­sic ac­com­pa­ni­ment to con­sommé, meat dishes (es­pe­cially poul­try and kid­neys) and strong cheeses, har­mo­niz­ing with the umami found in such foods. And yet it can play equally well with sweet cook­ies, es­pe­cially when they share some of the wal­nut, dried fruit and or­ange-peel flavours that good-qual­ity amontillado of­fers.

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