American Heritage® Dictionary of the English Language, Fourth Edition
- n. A pale dry sherry.
Century Dictionary and Cyclopedia
- n. A name given to sherry which has little sweetness, and is light in color and body rather than dark and rich. See sherry.
GNU Webster's 1913
- n. A dry kind of cherry, of a light color.
- n. pale medium-dry sherry from Spain
- Spanish : a-, to (from Latin ad-; see ad-) + Montilla, a town of southern Spain. (American Heritage® Dictionary of the English Language, Fourth Edition)
“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.”
“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.”
“There are three main styles: fino and manzanilla; amontillado ; and oloroso .”
“Just finished up my third cask of amontillado and waiting for it to kick in.”
“Im editing this answer. ihave never read it. somehow i mistook the title for the cask of amontillado. aztrain23”
“Heston Blumenthal has paired crab with amontillado and smoked mackerel with oloroso.”
“In Bristol, Bordeaux Quay head chef Liz Payne cooks pork in both PX and amontillado.”
“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 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.”
“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.”
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