Term (Spanish rancio = rancid) for wines from hot, southern wine-growing regions in France and Spain that have undergone oxidative ageing with simultaneous exposure to heat. However, the temperature is lower than in the related process of Madeirisation, so that the buttery, slightly nutty notes tend to predominate in rancio, while a caramel note dominates in Madeira. In common parlance, rancio is also used to describe the typical wine flavour of candied fruit, nuts and rancid butter.
Ranciotone is produced by the oxidation of fatty acids and the formation of butyric acids. Rancio-style wines include Fondillón (Spain), as well as Banyuls, Maury, Rasteau and Rivesaltes (France). Cognacs matured for a very long time in barrels also take on a rancio tone (rancio charentais). The term rancio is sometimes used incorrectly for French Vin Jaune and Italian Vin Santo. Related terms are firnig, madeirised, oxidised, rahn and rancio.
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Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)