Page 20 Advertisements Column 1

Press, Volume CXV, Issue 33959, 27 September 1975, Page 20

SELL ALL DAY WITH “alw JJrrs j” CLASSIFIEDS! PH. 68-939 24 HOUR SERVICE Appi'cations can be iccejned only on | the forms contained in the pfospectu* I Auckland CPO 80x4058 Phone 75-027 !■ which IS •variable from any AGC Oft-ce. I Hvmlton PO Box 9249 Phone 85-129 ■ Sharebroker or branch cf the Bank of I VVeifengten GPOBoxSMB Pnone 723-177 *■ New South Wates. I Chnatchurch P.O. Box 13-347 Pnone 66-984 ■ AGI <n Z > Limited is a wholly owned , Please send me a free prospectus without obligation. 1I subsidiary of Australian Guarantee I Corporation Ltd. Name I Ask the WlJales I Address I , i 3465 CP JI x tor details. |

What gives Montana Flor Fino the rare delicacy and distinction of its Spanish heritage? ... ow ’ s 9 °°d sherry aged? It’s common knowledge among connoisseurs -.••••£;;•• ‘ ■>-. ~ fortification, the special Flor yeast is added (wine buffs) that the best sherries come from '■ * ' / which feeds on the remaining sugar in the wine Spain where they have more land under .A f covering the sherry with a thick white film. Then vines than any country in the world. n ’ ,('7 's J ■ . i follows-fortification and the long, slow process of The reason is simple; Spaniards have ' Lt, ageing. Montana age their Flor Fino in old oak casks been making sherry for longer than anyone <“ ' ''' '■ ’ 7|e‘7’ ;■ r which impart a unique woody taste to the sherry, else so they’ve had more practice. / ' : Sherry, in fact. ißWW'ljj&tW -M-——nWW'-' which is ample time for the sherry to absorb the . is the English name ; , subt! e Flor qualities and the nutty flavour *< T for the Spanish """ '"'Vw ’ from the oak casks. Y>. ~ town of Jeres de la ■ BEBIH .'■ ' P ; • W W A' r'<”»«--M«"l- Vf/te. 'ffc.M . fcAO; originally named ■ f Scheresbythe ,j-’ ' s. ; -S ■MK'V .’/■g ’ L T« What is the Solera system / \ invading Moors Z'nT' Wiwß '• J O ' -*/• Z . ■ £ • O i——l.7ll. ■ SIBM SHfLO ~ ;■&<’■. o<“9*“>9 ? -->•> f _W» .]MIMbBBIZ z The unique gift of Jerez to sherryWhat makes Flor Fine '' A n'. MLSH;'?3i •• " i - X '~ ~ the proven method of ageing and blending, such a great sherry? Z /f/vtV' v- The soieia is a multi-tiered formation of Finesse, a terr, used to describe the ¥ ’7 ' '• z ' casks: the wtne is stored in the • \ anon of strengtr. and ceiten-e fie-' 'e-s. Mr . lowest her, while wine ot a mote recent is xb.rtt distinguishes a gteat <herr. from .i \ > '■ . • vintage enters the top tier. i •.■ ■: .-:• >.■ ci. i "i ' ' < Each year, a portK>n of the \cinc ;n ' Z V' <' X*' W- fr'e lowest tier is drau.n vlf for bottlmq ■ 5 'W and the younger wine-move uov. oto and bode i. ' ■ ■ fit 1 1 ' ” blend with the remainder of t lie oicler wine. For Fmo i-.f'.er.ts t.’us finesse trom a 'WKo.. '/ / 1 his ensures a consistent, well-balanced ot • atwe •<> Jerez c-hied / nr m .. and mature end product. Winch is u Im del Fino (flower oii the vine). The yeast tastes fresh \ ’ ' •>■' if 'ii \ Montana choose a modified Solera system, and yeasty and grows on the surface of the must /' / • '. JS 7/- / above all others for their sherry. (grape juice) after — not during — fermentation. '~ T ' f-J?w" — It gives the sherry a distinctive, delicately fresh z/ => _s=SS W. x n j i_ flavour and a smooth clean character. ~ ■ -gd-. == / K-W HOW CIO yOU WilCt yOUT Montana’s new Flor Fino Dry has ail these ' H .» $ appetite With Something dry? excellent qualities because Montana use the same .c-crr- /P" 1 ? special Spanish Flor culture And they follow as closely \ '‘< . /'. ( / Sherry, especially a dry one like Montana as possible the time-honoured methods of the great x Flor Fino, is an aperitif or appetiser. It cleanses the sherry-makers of Jerez. f ‘W Wl'iSai F" 1 ' Palate, sharpens the taste senses and stimulates the I 7= ' appetite. However, a fine sherry, dry or sweet, can be i -x s g w f X drunk anywhere at any time. It is the mark of a Where do vines grow best? \ ,7 - ' thoughtful and sophisticated host and a small glass of Some of the most critical factors affecting the character of a IB \BBx7~__ "' ZJ~ = c sherry, because it sso strong, will moie quickly make a s -."7 are the cultivation of the vines and the climate of the area B== jJ = zE Suest feel at ease. u:w;e they are grown. Vines love an open field, good drainage and , plentv of sun. This latter element is vital for 1 / ===ss§ajfeigHl^'., fs-'' . , _ ir r.ir .1 1 n f producing rich grapes and fine wine. Xg E ‘'f •’ ' Why half-fill the gIaSS ? Montana chose for their sherry the classical ‘ The nerves in our bodies which receive anything more Palomino grape as used by Jerez vintners and distinctive than the basic sensations of sweet or sour are in the upper planted their vines in an area with Jerez-like soil gagjfeßß nasal cavity. So as far as sherry is concerned, we should smell the taste and climatic conditions. Montana constantly ~ "" 1 '° l ' rather than rely on sensations from the lips, tongues and palates, cultivate this earth to ensure the grapes get all the The ideal glass for serving sherry is a capita, /' moisture and trace elements possible from the which is specially designed to funnel the bouquet (scent) / :'l sub-soil. (This natural source gives the grapes and ?s=s:^ Tof the wine to the nostrils. However, in its absence, any / I herry their distinctive qualities). ' .'. round or bud-shaped glass will suffice. §L.i=jy.||p-t ■ .- ■fev.'jgy A rule to remember when serving sherry is to only WciS j half-fill the glass. This allows the bouquet to rise and the Why aren t the grapes picked as soon as sherry to expand. And never gulp sherry. It should be I | theu Tinea? WIiIBHHV' sipped slowly and the bouquet inhaled deeply to gain a V ” " , ~ , > . greater appreciation of its subtle qualities. Alcoholic strength is one of tne qualities which sets sherry apart . ...- . from other wines, and a high concentration of sugar in the grapes . (sugar ferments into alcohol) is necessary to make a strong -t - ~ .., x..„- h ow do Montana’s new sherries cater for natural-tasting sherry. For this reason, Montana sherry grapes are left --.V- -. .’ .. r. pvpru factp? on the vine much longer than for other wines, until the sun has X-'• •' F, # every LdbLe. evaporated most of the water leaving behind grapes bursting with ,4, ' Not everyone likes their sherry dry. Some prefer something sweetness. In Jerez, they follow a similar practice. • •T’'’ ‘ . - '7'7 sweeter; it is a case of individual preference. As well as Flor Fino, .' £■ —' ' ■ •" Montana’s new range of sherries include something for everyone:— How does grape juice suddenly become ’I a mellow, pleasantly dry sherry 0 0 3 wine? '--I Hfnffis blended with selected vintages. M jj M, J L , Smooth and well-balanced. I H After picking, the juice is squeezed from the grapes by large -■ . yjs .- 4 .-.-v. > Golden Sherry IB IB iw mechanical presses, a more hygemc alternative to the age-old practice ~ ~ . a slight)y swee [ si i ky flavoured Jgk JBL JgLjßk of treadmg grapes barefoot style. The must .j sherry. Rich and full bodied. <4|W °,u CC) . cf ? annc,lcd ln, ° wa,tin 3 butts ’•' •>.’ Ambrosia Cream - (barrels) and taken to Montana s ceUais •. - <: a vc[v smooth sh rfch j 4®aa&L übere “ fe l m n en u d PP“ >x, ™ ,e ‘y 14 ’ ’ Z and sweet. Ven.- similar to a days untdafl the sugar has been W? young dessert wine of great L converted into alcohol. The must then muscat flavour in the style of becomes wme and is ready for Muscat de Frontignon. A most 1. fornf,CdtlOn - Jk M acceptable short drink when served over ice. What ic a fortified wine? Can you drink sherry on the rocks? Vv nd! IS a loruneu Wine. Sherry is usually served straight from the bottle (or a decanter) Fortification (the adding of B"B an d is considered the most acceptable short drink of all. Flor Fino distilled grape spirit) is the main difference I should be slightly chilled while Ambrosia Cream is delightful when between sherry and other table wines and is a ▼ ▼ JL JL B JL> Vz served over ice, a practice which has recently become very popular in further reason why they have a high alcoholic content (18-20% > Europe. compared with 10-13% for table wines). Fortification also helps sherry —————————————————————J Storing sherry, once it has been opened, presents no problem keep its freshness for long periods after opening. Montana use special at all since they generally keep indefinitely. distilled fortifying wme brandy, clean and neutral so that it doesn t B A. If you're already convinced that Jerez sherry is the finest in the overpower the c.-.aracter of the wme. B "g I g IBB world, Montana invites you to try their new distinctively smooth Flor Ju t like the qreat vintners of Jerez. iJL Be B-fJL B-JLJLBaZ Fino. Something similar, for about $2 less per bottle. 7'hts adcertisemerU £ one 0/ a series. Reprints are available free from Montana Wines Ltd P.O. Box 10-112, Aucklaiid 4.