Oloroso and Amontillado represent two different approaches to ageing Sherry Wines. Both are made from Palomino grapes, originate in the Sherry region and are aged using traditional methods that form part of the identity of this Denomination of Origin. However, they follow different paths in the bodega.
The main difference between Oloroso and Amontillado lies in the ageing process and, more specifically, the role played by the layer of flor. Oloroso is destined for oxidative ageing from the outset, while Amontillado undergoes two distinct stages: an initial period of biological ageing under flor, followed by oxidative ageing.
This accounts for many of the differences apparent in the glass, from colour and aroma to structure and texture. Understanding the difference between Oloroso and Amontillado is therefore a useful way to appreciate the diversity of styles found among Sherry Wines.
What are Oloroso and Amontillado?
Within the diverse range of Sherry Wines, Oloroso and Amontillado both belong to the category of fortified wines. Both are dry wines made from Palomino grapes, but their different ageing processes result in distinctly different profiles.
What is Oloroso?
Oloroso is a full-bodied, structured wine with intense aromas and a long finish. Its colour ranges from amber to mahogany, while its characteristic aromas include nuts, particularly walnuts, together with toasted and balsamic notes.
Its character is shaped by the oxidative ageing it undergoes from the very beginning of the process.
What is Amontillado?
Amontillado has a different profile, defined by the combination of two types of ageing. Topaz to amber in colour, it is characterised by delicate aromas, including notes of nuts such as hazelnuts, and a dry palate with balanced acidity and a long finish.
To understand the origins of these differences, it is important to look at how each wine is made.
How is Oloroso made?
The journey towards an Oloroso begins once fermentation is complete. At this stage, the base wines are classified according to their characteristics, with those showing greater structure selected for oxidative ageing.
Selecting and fortifying the base wine
Once classified, the wine is fortified to 17% abv. At this strength, the layer of flor, the film of yeast that can develop on the surface of the wine, cannot form. The wine therefore ages in contact with oxygen.
This marks the beginning of the development of Oloroso’s distinctive character.
Oxidative ageing in the criaderas and solera system
Oloroso is aged using the traditional criaderas and solera system, during which the wine is gradually exposed to the effects of oxygen.
Throughout this process, water is also slowly lost through the walls of the casks. As a result, the wine’s components become increasingly concentrated and, over time, it develops greater structure, smoothness and complexity.
How is Amontillado made?
Unlike Oloroso, which undergoes oxidative ageing throughout, Amontillado passes through two distinct stages of ageing. This combination is central to its character.
First stage: biological ageing under flor
During its first years, Amontillado ages protected by the layer of flor. This is known as biological ageing, a stage during which the wine develops more pungent notes and a more pronounced dry character.
This first phase continues to shape the wine even after the flor has disappeared.
Second stage: oxidative ageing
Once the layer of flor disappears, the wine is exposed to oxygen and enters a second stage of oxidative ageing. During this period, Amontillado gradually darkens and develops greater concentration and complexity.
The length of time spent in each type of ageing can vary. As a result, some Amontillados show a more pronounced influence from their time under flor, while others display a stronger oxidative character.
Differences in colour
Colour provides one of the first clues when distinguishing between the two wines in the glass. Amontillado ranges from topaz to amber, becoming deeper in colour as oxidative ageing progresses. Oloroso, meanwhile, displays darker shades ranging from amber to mahogany, gaining further depth with prolonged ageing.
Differences in aroma and flavour
The differences continue on the nose and palate. Amontillado has subtle, delicate aromas, with notes of nuts, particularly hazelnuts, alongside aromatic herbs and dark tobacco. It is dry, with a long finish showing notes of nuts and seasoned wood.
Oloroso, by contrast, offers more intense, warmer aromas, with walnut at the forefront, accompanied by toasted, vegetal and balsamic notes, as well as hints of fine wood, blond tobacco, spices, leather and truffle.
Differences in body, acidity and structure
Beyond aroma and flavour, the two wines also differ in their texture and structure on the palate. Amontillado is dry, with a smooth entry, balanced acidity and a long finish. Oloroso has greater body and structure, with a rich, rounded and persistent character and a smooth texture on the palate.
Alcohol content
There are also slight differences in alcohol content. Amontillado ranges from 16 to 22% abv, while Oloroso ranges from 17 to 22% abv.
In Oloroso, the gradual loss of water during ageing contributes to the increasing concentration of the wine’s components.
What do Oloroso and Amontillado have in common?
Despite their differences, both wines share essential aspects of their origin and production. Palomino grapes and the traditional criaderas and solera system are central to both styles.
Palomino grapes
Both Oloroso and Amontillado are produced from the complete fermentation of must from Palomino grapes, the principal variety used to make dry Sherry Wines.
It is after fermentation that their respective production processes begin to diverge.
The criaderas and solera system
Both wines are aged using the traditional criaderas and solera system, the dynamic ageing method characteristic of Sherry Wines.
Through the different tiers that make up the system, younger wines are progressively blended with older wines, helping to maintain the defining characteristics of each style over time.
Their different profiles make Oloroso and Amontillado suited to different types of food. Amontillado pairs particularly well with smoked foods, mature cheeses, white meats, oily fish, spiced dishes and vegetables such as asparagus and artichokes.
With its fuller body and greater structure, Oloroso works well with more intensely flavoured dishes, including red meats, game, casseroles and stews, as well as gelatinous cuts such as oxtail or beef cheek, mushrooms and strongly matured cheeses.
How should Oloroso and Amontillado be served?
The serving recommendations are the same for both wines. Oloroso and Amontillado should be served slightly chilled, at a temperature of between 12 and 14°C, preferably in a catavino. Once opened, bottles can be kept for several months if properly sealed, allowing the wines to be enjoyed by the glass over a longer period.
Two essential styles of Sherry Wine
Oloroso and Amontillado share the same origins and traditions, but represent two different expressions within the world of Sherry Wines.
The key distinction lies in how they are aged. Oloroso ages in contact with oxygen from the outset, while Amontillado combines an initial period under flor with a subsequent stage of oxidative ageing. These different processes account for the wines’ differences in colour, aroma, flavour and structure, as well as the different pairing possibilities they offer.Food pairings for Oloroso and Amontillado
Their different profiles make Oloroso and Amontillado suited to different types of food. Amontillado pairs particularly well with smoked foods, mature cheeses, white meats, oily fish, spiced dishes and vegetables such as asparagus and artichokes.
With its fuller body and greater structure, Oloroso works well with more intensely flavoured dishes, including red meats, game, casseroles and stews, as well as gelatinous cuts such as oxtail or beef cheek, mushrooms and strongly matured cheeses.
How should Oloroso and Amontillado be served?
The serving recommendations are the same for both wines. Oloroso and Amontillado should be served slightly chilled, at a temperature of between 12 and 14°C, preferably in a catavino. Once opened, bottles can be kept for several months if properly sealed, allowing the wines to be enjoyed by the glass over a longer period.
Two essential styles of Sherry Wine
Oloroso and Amontillado share the same origins and traditions, but represent two different expressions within the world of Sherry Wines.
The key distinction lies in how they are aged. Oloroso ages in contact with oxygen from the outset, while Amontillado combines an initial period under flor with a subsequent stage of oxidative ageing. These different processes account for the wines’ differences in colour, aroma, flavour and structure, as well as the different pairing possibilities they offer.
