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A type of Sherry, based on a Fino, but darker in colour, and less astringently dry. This Sherry is most in demand around the world, as it appeals to all palates. Good Amontillados are Finos which haven't been refreshed in their solera by a younger wine; they thus become naturally darker. Nowadays, many firms take short cuts, and for the export market add caramel to sweeten and darken the wine, a percentage of sweeter wine from the Pedro Ximémez grape, is also often added . Amontillado should taste and smell nutty. See "Sherry"
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