How do Amontillado and Palo Cortado Sherries differ?

Palo Cortado and Amontillado Sherries differ primarily in their aging processes and the role of flor, a yeast layer that forms on the surface of the wine during fermentation. In the case of Palo Cortado, the wine is initially aged under a layer of flor like a Fino or Manzanilla but is later fortified and undergoes oxidative aging similar to Amontillado. However, the key distinction lies in when the flor is removed. Palo Cortado Sherries generally stay under flor longer than Amontillados before the flor dies off, which contributes to their unique characteristics.

Amontillado is characterized by its combination of both biological and oxidative aging, but it is typically removed from its flor sooner. Therefore, the differences in the timing of flor removal and the resultant aging process allows for a distinct flavor profile and complexity in Palo Cortado compared to Amontillado. This nuanced distinction is crucial for understanding the varieties within Sherry wine and their respective qualities.