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Strictly, amontillado is a fino sherry which has been aged in cask until it achieves an added depth of colour and pungency of flavour—reminiscent, for aficionados, of the fortified wine produced in Montilla, to the northeast of Jerez (hence the name: amontillado means ‘Montilla-ed’ in Spanish). The majority of amontillado sherry commercially available in Britain has been sweetened, however, so that the term has come to stand loosely for any middlebrow medium-sweet brown sherry.

Subjects: Cookery, Food, and Drink.

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