Log in Become a Member


Designation for the brownish colour as well as the taste of a wine in the context of a wine address. This is caused by oxidative processes and is expressed by a taste of bread and caramel, which can be pleasant in a weak form. To a greater extent this is a wine defect, but it is typical of sherry and Madeira. Related terms are firned, madeirised, oxidised, rancio and rancid.

The world's largest Lexikon of wine terms.

23.146 Keywords · 48.176 Synonyms · 5.311 Translations · 28.460 Pronunciations · 156.099 Cross-references
made with by our Experts. About the Lexicon


Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.