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Description (also oxidative tone/note) for the condition of a wine in the context of a wine address. Although there are special wines, such as variants of Sherry or the new wine type Orange Wine, which are deliberately and consciously developed oxidatively under the influence of oxygen, this is mostly undesirable. The causes are uncontrolled air supply in the barrel or also in the bottle, for example due to a faulty cork. Such a wine smells like old straw and has a flat, stale taste. At first, it develops a yellowish to brownish discolouration. Subsequently, this leads to the wine defects ageing tone, brown break, undesirable sherry tone and, in extreme cases, transformation into vinegar. Related terms of oxidised are firnig, madeirised, rahn, rancio and rancid. See also under oxidation.

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Egon Mark

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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