Amontillado is one step up from Fino: it has similar characteristics but is fuller-bodied and more developed in physical-chemical terms. That´s what lends Amontillado its greater complexity while remaining delicate on the palate, making it the perfect pair for dishes full of intense flavours such as garlic




First, moisten the day-old bread in water to soften it. We recommend removing the crust of several slices of rustic bread (pan payés) and placing it in cold water until it becomes softened.

Meanwhile, bring water to a boil to blanch the almonds. This is done by placing the almonds in a colander and pouring two or three spoonfuls of boiling water over them. Once they have cooled, peel the almonds.

The traditional method of making ajoblanco calls for grinding the garlic cloves and almonds by hand in a mortar bowl with some coarse grains of salt. Then the soaked bread is added until a paste is formed, gradually adding the olive oil and blending together. Next, the Sherry vinegar is added and lastly, the cold water.

In my view, an equally efficient and acceptable option is to place the peeled almonds and garlic cloves in a mixer glass together with some cold water from the fridge. Blend well with a hand-held mixer; then add the bread, oil and vinegar and blend some more. Lastly, add the remaining cold water, salt to taste and place in the fridge until completely cooled.

This exquisitely complex wine is a winner in many fields—distinctively capable of adding its personal touch to a wide array of dishes: smoked fish, cured cheeses, white meat, oily fish or even spicy dishes. As a companion to certain vegetable dishes such as asparagus or artichokes, the result is sublime. 



作者 , Jerez de la Frontera Spain






  • 低めの温度で、白ワイングラスで

    12° から 14° C の間で、白ワイングラスでお楽しみ下さい。

  • 辛口だが凝縮した味わい


  • グラスで楽しむのに理想的