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amontillado
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The answer AMONTILLADO has 43 possible clue(s) in existing crosswords.
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The word AMONTILLADO is VALID in some board games. Check AMONTILLADO in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of amontillado in various dictionaries:
noun - pale medium-dry sherry from Spain
AMONTILLADO - Amontillado (Spanish pronunciation: [amontiaðo]) is a variety of sherry wine characterized by being darker than fino but lighter than oloroso. It is...
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
|---|
| "Luchresi cannot tell" this wine "from sherry" |
| There is no "Cask" of this sherry at the end of the Poe story, only bricks & fresh mortar |
| In a Poe tale, Montresor lures Fortunato to his doom by offering this title type of wine |
| "Luchesi cannot tell" this title pale, dry Spanish wine "from sherry" |
| Spoiler alert! "The Cask of" this potent potable tells of a man sealing his enemy up behind a wall... alive! |
| This pale, dry Spanish sherry is mentioned in the title of an Edgar Allan Poe story |
| It's the pale dry sherry in the title of an 1846 Edgar Allan Poe tale |
| Possible Dictionary Clues |
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| A pale dry sherry. |
| a medium dry sherry. |
| pale medium-dry sherry from Spain |
| a brown sherry ( a type of strong wine) that is not sweet |
| A medium dry sherry. |
| Amontillado description |
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| Amontillado (Spanish pronunciation: [amontiaðo]) is a variety of sherry wine characterized by being darker than fino but lighter than oloroso. It is named after the Montilla region of Spain, where the style originated in the 18th century, although the name "Amontillado" is sometimes used commercially as a simple measure of colour to label any sherry lying between a fino and an oloroso. An amontillado sherry begins as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment. Without the layer of flor, amontillado must be fortified to approximately 17.5% alcohol so that it does not oxidise too quickly. After the additional fortification, amontillado oxidises slowly, exposed to oxygen through the slightly porous American or Canadian oak cask |