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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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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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26,079 Keywords · 46,829 Synonyms · 5,323 Translations · 31,413 Pronunciations · 186,887 Cross-references
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