These Sherries begin life as Finos but lose their flor at some point along the way (usually around the seven year mark in the solera). As they are exposed to oxygen, Amontillados develop intense, nutty aromas and become richer in texture. They are almost always dry, though many possess a caramelized note that may be perceived as sweetness. These Sherries can last two to three weeks (in the refrigerator) after opening, but should still be consumed relatively young. Amontillados fall into the category of aperitifs, and they pair very well with savory appetizer fare. These Sherries should be served cool, not cold (ideally 55°-60°). A plate of roasted nuts, manchego cheese and cured meats sounds just about perfect!