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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The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena