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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


Amontillado

Language: Spanish

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".


Pronounced: ah-mon-tee-YAH-doh
Ethnicity: Spanish
Most frequent country: Widespread

See places: Spanish food and cuisine

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