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Lexicon

The largest wine encyclopedia in the world with 26,615 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Rancio

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

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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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)

The world's largest Lexicon of wine terms.

26,615 Keywords · 47,087 Synonyms · 5,317 Translations · 31,947 Pronunciations · 229,031 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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