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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.

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Dominik Trick

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

The world's largest Lexicon of wine terms.

26,028 Keywords · 46,829 Synonyms · 5,324 Translations · 31,363 Pronunciations · 184,895 Cross-references
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