Amontillado is the best of both worlds. Starting life under a protective layer of flor, casting it off later to fully experience the world. Enjoyed on a late summer evening, or halfway through dinner. Expect to be pleasantly entertained by its dry finish and aftertaste of nuts and wood.

Goes well with soups, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses, vegetables such as asparagus and artichokes