Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A pale dry sherry.
from The Century Dictionary.
- noun A name given to sherry which has little sweetness, and is light in color and body rather than dark and rich. See
sherry .
from the GNU version of the Collaborative International Dictionary of English.
- noun A dry kind of cherry, of a light color.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun a type of
Spanish wine ; a pale, drysherry
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun pale medium-dry sherry from Spain
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
Support
Help support Wordnik (and make this page ad-free) by adopting the word amontillado.
Examples
-
The pig is bred for one purpose only: To be served at room temperature (so that the fat glistens) before a meal, like caviar or pâté de foie gras, accompanied only by dry sherry (a fino or amontillado) or a Spanish red wine, and perhaps a crust of bread.
Rozanne Gold: The World's Best Ham: It May Be $150/lb But It May Be Worth It Rozanne Gold 2011
-
Just finished up my third cask of amontillado and waiting for it to kick in.
-
There are three main styles: fino and manzanilla; amontillado ; and oloroso .
Sherry's Joyous Value Will Lyons 2011
-
The pig is bred for one purpose only: To be served at room temperature (so that the fat glistens) before a meal, like caviar or pâté de foie gras, accompanied only by dry sherry (a fino or amontillado) or a Spanish red wine, and perhaps a crust of bread.
Rozanne Gold: The World's Best Ham: It May Be $150/lb But It May Be Worth It Rozanne Gold 2011
-
Im editing this answer. ihave never read it. somehow i mistook the title for the cask of amontillado. aztrain23
Anyone ever read The Count of Monte Cristo? « Literacy Schools « Literacy Help « Literacy News 2009
-
Those who have any doubt about sherry should go and buy a bottle of a good Palo Cortado, a sherry mid point between a fine oloroso and amontillado.
Is sherry’s retro image ripe for a makeover? On public radio’s Marketplace | Dr Vino's wine blog 2009
-
In Bristol, Bordeaux Quay head chef Liz Payne cooks pork in both PX and amontillado.
The sherry revival Norman Miller 2010
-
Jose Pizarro, chef at the restaurant Brindisa, in London's Borough Market, recommends cooking beef in oloroso, while for game or offal he suggests amontillado.
The sherry revival Norman Miller 2010
-
The taste of the amontillado no longer made Eugene feel sick when he sipped it, and after the doctor had gone he ate a slice of chicken breast and a small roast potato.
Portobello Ruth Rendell 2010
-
Heston Blumenthal has paired crab with amontillado and smoked mackerel with oloroso.
The sherry revival Norman Miller 2010
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.