Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.
Which match works best depends on the level of sweetness. An inexpensive medium-dry amontillado will tend to suggest different pairings than an aged dry amontillado which will be much drier and nuttier – arguably best sipped on its own.
Palo cortado which starts life as a fino but finishes it like an oloroso is similar calls for broadly similar pairings
Dry amontillados and palo cortados
Jamon iberico – amontillado can handle the extra richness and depth of flavour of iberico ham – and an extra bit of fat
Cheese – Aged manchego is classic but amontillado is also surprisingly good with cheddar, aged Comté and similar cheeses and parmesan as you can see from this rocket and parmesan salad
Almonds and hazelnuts – try it with the Middle-eastern dip dukkah
Patés, especially game patés
Cold game pie
Smoked duck and other smoked meats
Salad with sautéed chicken livers
Roast root veg
Peach – according to Heston Blumenthal!
Medium-dry sherries work best with cheese, patés and even plain fruit cakes like Dundee cake. The same suggestions would apply to medium-dry montillas
By: Fiona Beckett
***Grabbed from: https://www.matchingfoodandwine.com/news/pairings/the-best-pairings-for-amontillado-and-palo-cortado-sherry/?tag=top