Gutiérrez Colosia, Amontillado Sherry
Staff Pick

Gutiérrez Colosia, Amontillado Sherry

Item # 23075 750mL

Going above and beyond the legal aging requirements, the Bodegas Gutierrez Colosia Amontillado is aged in Solera for eight years, giving it a richer amber color and complexity that may be lacking in other Amontillados. With a strong aroma of hazelnuts on the nose and a touch of briny character, this Sherry is a great match with goat or blue cheese, or even caviar.

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Staff Pick Notes

Amontillado begins its life as Fino. Over time, a layer of yeast called "flor" develops on the surface of the wine. The wine is aged with the protective flor for a time, and then aged further without the flor, giving it some oxidative qualities. The flor can either die off on its own, or the winemaker can add more brandy and increase the alcohol content of the wine, killing the flor deliberately. Amontillado is deeper in color with nuttier flavors than Fino and is suitable for pairing with roasted chicken, medium-strength cheese, and chorizo.

- EG



Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

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Sherry actually gets its name from our anglo-inability to pronounce the word “Jerez,” the town at the southern end of Spain in which the wine is produced. Like Champagne, Sherry can only be called Sherry if it comes from this specific region. That said, there are other “Sherry-styled” wines worthy of note produced outside of the Sherry D.O. (known as vinos generosos). Montilla, lying to the north-east of Jerez, produces some of the finest Pedro Ximénez in the world.


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...

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Accounting for over 90% of the vine plantings in Jerez, this relatively neutral grape provides the ideal “blank canvas” for the creation of fabulously complex Sherries (much like the Ugni Blanc grape does in Cognac).

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