WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.

She will be greatly missed.

Description: Second among the principal classifications of Sherry. An amontillado is older and darker than a fino and should have a dry but powerful and often nutty, almost walnut flavour and is medium dry to dry. In fact it is naturally dry but is sweetened. It should have a pale to light golden colour. Serve with soup courses, or chilled as an apéritif. Sometimes labelled "Milk sherry".