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Lexicon

The largest wine encyclopedia in the world with 26,295 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

madeirised

Designation for the typical wine character of Portuguese Madeira, which is created by the deliberate oxidative ageing and heating of the wine. This is expressed by an amber to brown colour and a caramel-like, cooked tone. The cause of the odour and taste is the aromatic substance sotolone.

In a conventional wine, the term "maderised" is used as a negative attribute for an overaged to spoiled wine in the context of a wine evaluation or wine address and is considered a wine defect if it is more pronounced. The fluid boundary to a sherry tone cannot be drawn exactly - most likely due to the caramel tone (Madeira) and nut tone (sherry). Related terms are firn, oxidised, rahn, rancio and rancid.

This page was last modified at 20 December, 2025 at 10:30.

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The world's largest Lexicon of wine terms.

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made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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