wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

madeirised

Wine character typical for the Portuguese Madeira, which is created by the deliberate oxidative ageing and the heating or warming of the wine. It is characterised by an amber to brown colour and a caramel-like, cooked taste. The reason for the typical smell and taste is the aroma substance Sotolon. In the context of a conventional wine, the term is used negatively for an overaged to spoiled wine and is considered a wine defect if it is more pronounced. It is not possible to draw an exact borderline to the sherry tone - most likely still by the caramel tone (Madeira) and nut tone (sherry). Related terms are firned, oxidized, rancid, rancio and rancid.

Voices of our members

Dominik Trick

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!

Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,603 Keywords · 47,096 Synonyms · 5,317 Translations · 31,935 Pronunciations · 227,440 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS