To this you can add other highly relevant factors, including 101 great the characteristics of the f

Amontillado is submitting a manzanilla or fino a further breeding. Assuming that these two wines are different from each other and since in manzanilla Sanlúcar occurs and Jerez (and El Puerto) is produces fine, it seems reasonable to expect that there is a differential typicality of amontillado sanluqueños against those of Jerez or El Puerto de Santa María. The authors of this article began a long conversation for months 101 great (partly developed in the Desktop, elmundovino.com forum) on this issue, which needed a walking boot research to try to break the impasse. El Maestro Sierra (Jerez) and Pedro Romero (Sanlucar): Following initial inquiries made through a visit to two wineries that produce old amontillado category are explained.
Traditional Andalusian wines are wrapped in an aura of ancestral prestige, which would not be bad if it were not for his lack of knowledge among consumers and fans is of colossal proportions. Among them, the amontillado is the true touchstone, the wine that best combines character, finesse and above all, complexity. As concluded by connoisseurs as little consumed and less known, old amontillado are, in the opinion of many, the basic wines. Hard and deep to the Andalusian wine tradition would be something like what siguiriya 101 great or solea flamenco cante. However, it is difficult for amateur time to deepen their knowledge because, beyond the general use, very little is written about them, with some exceptions such as copies and documented articles incisors Paco del Castillo.
The aged amontillado and manzanilla are fine passing a first portion of his life growing up as such (biological aging) and a second purely oxidative phase, in the case of the very old, can be extraordinarily long. The quality of a amontillado depends largely time. Time under scrupulous and long aging under flor, determining that the wine purchase (and then keep) the biological 101 great character and finesse on the nose and palate. Time oxidative aging, essential for integrating the different wine aromatics and alcohol, and win in concentration, depth, length.
To this you can add other highly relevant factors, including 101 great the characteristics of the foundation slab and the historical trajectory of the wine in question, foremen and management of hatcheries winemakers screeds amontillado, the microclimate of the location and winemaker and building, of course, the finest selection of daisies and musts from recognized quality.
The issue is complicated when one moves from mere overview of the relevant in individual cases to try to identify the reasons of the significant differences between different variables amontillado. In particular, one question that arises is whether the characteristics of each of the different Framework amontillado notes can be rationalized and systematized and how much they weigh in the factor set of local criminality.
On this issue the authors we discussed months, one of us (Girón) with greater confidence game on the typicality of each population, 101 great either due to weather or other local variables, and the other (Barquín) rather believer in typicality warehouse, depending on all of the criteria used by each for the development of their amontillado.
Always within the Jerez (left for another occasion to inquire into the Framework tipicities Montilla, birthplace of amontillado), begin by reviewing the differences between wines that are the starting point of an amontillado.
Fino and manzanilla differ in the process called biological aging. Sanlucar de Barrameda, due to certain microclimatic characteristics of high humidity and moderate temperatures, has very good conditions for the development and maintenance of the microorganisms 101 great that are responsible for most of the aromatic components of this type of wine (called flor ). While in the top wine helmets sanluqueños the flor remains throughout 101 great the year at Jerez disappears during some periods of the winter and summer.
Strictly speaking, in the first breeding is purely 101 great biological and the veil protects the wine from contact with the air, while in Jerez wineries speak of a biological oxidative aging dotted periods. 101 great This translates into chamomiles in increased paraldehídos, while in the "continental" fine, acetoaldehídos dominate. In addition, microclimatic characteristics Sanlúcar come to better facilitate the development of specific yeast strains, such as Saccarom