How To Use Amontillado In A Sentence
-
Try manzanilla or fino with fish, dry oloroso and amontillado with cheese, ham and game, and sweet oloroso and Pedro Ximenez with sweets and fruit.
-
I waited inside at a mosaic-tiled bar until a table opened, which was just a couple of minutes - I'd barely had time to order a glass of Amontillado before being called back out.
-
Please feel free to reward yourself with a celebratory sip of amontillado, described as a ‘draft from heaven.’
-
The glass of Amontillado he drinks is suggested by Poe's own narrative of morbid immurement.
-
Pedro Ximenez, oloroso, palo cortado or amontillado should be taken out of the fridge about 30 minutes before you're planning to drink them, but manzanilla and fino should be enjoyed ice-cold.
-
Fino is always dry, and after long aging, it might be bottled as an Amontillado.
-
‘How can a nice middle-class gel like Kirsty go on holiday with that working class oaf,’ she slurred over her usual half-litre of pre-prandial amontillado.
-
I guess if you asked me what I would not order, not that I do not enjoy the diversion of flavors but I guess that a pairing of Fino Amontillado Sherry and shellfish is not my preference.
Q&A
-
The menu is luscious and specific - turtle soup accompanied by a fine amontillado; champagne with Blinis Demidoff; Cailles en Sarcophage with Clos Vougeot 1846; cheese and fruit; pudding; brandy and coffee.
-
Drunk straight from the fridge, this delivers the colour, aroma and flavour of a dry amontillado sherry.
-
As a sip of Amontillado warmed its way down her throat, Marguerite asked the question that troubled her.
-
Pale, dry fino and amontillado style wines are made from free-run juice, while heavier styles similar to oloroso are made from the subsequent pressings.
-
Most so-called ‘Amontillados’ are no more than medium dry sherries blended from inferior quality rayas and sweet wines, however.
-
Fino is always dry, and after long aging, it might be bottled as an Amontillado.
-
Look for a sherry called "Amontillado," which refers to the medium-dry character of the wine.
Kurt Friese: Gazpacho: Liquid Salad
-
It is made in the Jerez region in southern Spain and comes in four main styles of increasing sweetness and heaviness: fino (also called manzanilla), palo cortado, amontillado, and oloroso.
Molly Laas: Enjoying Sherry
-
You jest " he exclaimed recoiling a few paces . " But let us proceed to the Amontillado.
-
Now I admit I may have written this under the influence of just a little too much amontillado but, nevertheless, you be the judge; read a few of his earlier delicious posts for a fuller and ‘Scottishly’ superb flavour
-
If not breakfast, they should at least give him a sip of Amontillado for his efforts.
-
Fewer scales are needed to produce a consistent amontillado or oloroso sherry than a fino or manzanilla sherry because these fuller, richer wines vary less from year to year.
-
Try manzanilla or fino with fish, dry oloroso and amontillado with cheese, ham and game, and sweet oloroso and Pedro Ximenez with sweets and fruit.
-
Taste-wise, it feels more like a dry oloroso than amontillado, revealing, as it does, a dark, nutty, chocolate bite on the palate and a finish that delivers waves of salted hazelnuts.
-
With soup, try a tangy fino or nutty, dry amontillado.
-
Pale, dry fino and amontillado style wines are made from free-run juice, while heavier styles similar to oloroso are made from the subsequent pressings.
-
With soup, try a tangy fino or nutty, dry amontillado.