| 1. | 1 / 4 cup sherry ( preferably Amontillado ), or Madeira
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| 2. | Amontillado is in between, as are manzanilla, oloroso and others.
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| 3. | 2 to 3 tablespoons Amontillado sherry, to taste.
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| 4. | Rarer is palo cortado, a style that falls between amontillado and oloroso.
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| 5. | 1 / 4 cup dry vin santo or Amontillado sherry
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| 6. | The sherry should be amontillado, which is slightly but not overpoweringly sweet.
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| 7. | 1 cup dry white wine, Madeira, or dry sherry such as amontillado
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| 8. | 1 / 2 cup fino, amontillado or oloroso sherry
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| 9. | N also offers four manzanillas and four amontillados.
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| 10. | Amontillados are finos that have been aged, becoming darker, softer and nuttier.
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मोबाइल