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Amontillado

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By Anya von Bremzen

Published 2005

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Amontillado another member of the fino family, is aged longer in the solera system and left to oxidize after it loses its flor, which accounts for its amber color, deep nuttiness, and brassy richness. Amontillado, which should really be enjoyed dry, is often sweetened for export. Its alcohol content is higher than that of a fino.

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