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amontillado's Usage Examples:

considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal and the red.

meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal and the red fortified wines (port and madeira) drunk.

drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal and the red fortified wines (port and madeira).

wine from Montilla, while similar to sherry, is not technically a sherry, but gives its name to amontillado, meaning "in the style of Montilla".

ouzo; fino, amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and rich); and any still,.

"texture to complement the cheese"s buttery sweetness," or fino or dry amontillado sherry, to bring out the cheese"s nuttiness.

Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino, amontillado or other styles of dry.

wine, including sherries (fino, manzanilla, oloroso, Pedro Ximénez, amontillado) which are undoubtedly the most exported and most widely available of.

variety of sherry that is initially aged under flor to become a fino or amontillado, but inexplicably loses its veil of flor and begins aging oxidatively.

Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino, amontillado or other styles of dry sherry (but not usually.

result is a wine with some of the richness of oloroso and some of the crispness of amontillado.

Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino, amontillado or other styles of dry sherry (but not usually cream or.

olives, alboronía, poleá, anise, and various kinds of wine, including sherries (fino, manzanilla, oloroso, Pedro Ximénez, amontillado) which are undoubtedly.