5 syllables: A, mon, ti, lla, do. Stress on ti.
am-uhn-TIL-yuh-doh
/æmənˈtɪljədoʊ/
Amontillado is pronounced am-uhn-TIL-yuh-doh (/æmənˈtɪljədoʊ/). It has five syllables (A-mon-ti-lla-do), with the stress on "ti". Amontillado is a noun referring to a pale, dry sherry of Spanish origin, aged and fortified for distinctive nutty, almond-like flavors. In literature, it is also famously used as a character name in Edgar Allan Poe’s story. The term denotes a wine category with specific aging and blending processes, and it can be encountered in culinary or Gothic-fiction contexts.
nounAmontillado is a noun referring to a pale, dry sherry of Spanish origin, aged and fortified for distinctive nutty, almond-like flavors. In literature, it is also famously used as a character name in Edgar Allan Poe’s story. The term denotes a wine category with specific aging and blending processes, and it can be encountered in culinary or Gothic-fiction contexts.
- You may default to a hard L or to an English 'll' sound; replace with a proper Spanish-influenced palatal approximant for 'll' depending on dialect. - The stress on -ti- should be emphasized; otherwise, it sounds flat. - Final -ado should be pronounced with a clear, long 'o' rather than a clipped vowel.
"I served a glass of amontillado with tapas to complement the flaky manchego."
"The sommelier described an amontillado as drier and more aromatic than an oloroso."
"In Poe’s tale, the narrator lures his foe with talk of amontillado and wine."
Pronounce as ah-mon-tee-YAH-doh in Spanish-influenced English. Primary stress on the third syllable: a-mon-TI-llado, with the “ll” often sounding like a y in many dialects. In careful speech, say /ˌæmənˈtiːjɑːdoʊ/ (US) or /ˌæməntɪˈjɑːdoʊ/ (UK). Mouth position: start with a light schwa or /æ/ in the first syllable, raise the mid vowels toward the second, and place the final /oʊ/ smoothly. Audio reference: use native wine terms databases or YouGlish examples for native speakers.
Common errors: 1) stressing the wrong syllable (often second or first); 2) mispronouncing the //ll// as a hard English L or as ‘lj’; 3) clipping the final -do or making it a short /doʊ/ instead of /doʊ/. Correction: place primary stress on the third syllable ti or ti-: a-mon-TI-llado with a clear /ti/ before the /ʝ/ or /j/ sound and ending with a full /oʊ/. Practice the Spanish pairings to keep the rhythm intact.
US tends to have /ˌæmənˈtiːjædoʊ/ with a clearer long /iː/ in ti; UK often /ˌæmənˈtɪljəʊ/ or /ˌæmənˈtɪjædoʊ/—less pronounced y-sound; AU may merge some vowels and reduce /ti/ to /tə/ with a flatter intonation. The Spanish influence is strong; the 'll' may be /j/ or /ʎ/ depending on speaker. Pay attention to rhotics: US is rhotic; UK tends to non-rhotic? UK often non-rhotic but in borrowed terms, you’ll hear r-lessness with a trailing vowel. See IPA variants to align with audience.
Key challenges include the foreign syllable structure and the Spanish-influenced 'll' and 'ado' endings: the sequence -ti-lla- becomes /tiˈjæ/ in some accents; the final -do closes with /doʊ/ rather than a clipped /do/. The stress falls on the third syllable; misplacing stress softens the term’s natural prosody. The blend of /t/ and /j/ after ti can sound j-like; ensure you articulate the alveolar stop and the palatal approximant separately.
It is a single noun with a fixed lexical item: amon-TI-ll-a-do, with primary stress on the third syllable, similar to many Spanish loanwords in English. It behaves syntactically like a common noun, not a proper noun, though Poe’s usage renders it memorable as a literary device. Treat it as a technical wine term with a consistent stress pattern when speaking in culinary or literary discussions.
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- US: rhotic, longer vowel sounds in the middle syllables; bright /i/ in ti; - UK: non-rhotic, more clipped vowels, the 'ti' may sound like /tɪ/; - AU: vowel mergers can flatten vowels; keep the 'a' as /æ/ in the first syllable if you prefer anglicized; keep final /oʊ/ distinctly; reference IPA to maintain accuracy.
Amontillado comes from Spanish amontillado, from amontar ‘to mount up’ or ‘to climb’ and amontillado, which historically referred to a type of wine from Montilla in Córdoba, Spain. The term likely arose from a distinct aging or blending process associated with the Montilla area, renowned for its fino-like sherries. The word entered English in the 18th or early 19th century through wine trade literature and Spanish wine references. The root mont- relates to hills or elevation in Spanish, with amontillado signaling a higher-quality or aged expression of sherry. Over time, amontillado has retained its technical meaning in oenology while also functioning as a literary symbol in Gothic fiction, notably in Poe, where it connotes a refined but perilous drink and a theme of deceit. First known use in English sources appears in wine dictionaries and travelogues describing Spanish sherry varieties, followed by popularization through literature and culinary contexts.
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Words that rhyme with "Amontillado"
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