Term for the brownish colour as well as the taste of a wine in the context of a wine approach. This is caused by oxidative processes and manifests itself in a taste of bread and caramel, which can be pleasant in a weak form. In stronger manifestations, this is a wine defect, but typical for sherry and Madeira. Related terms are firnig, madeirised, oxidised, rancio and rancid.
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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg