Designation for the typical yeasty, honey-spicy and slightly bitter-sweet smell and taste of the oxidatively developed variants of sherry. It is formed by the pile (yeast layer) floating on the wine. In conventionally produced wine, a sherry tone that is strongly pronounced due to undesirable oxidation represents a wine defect, which is then referred to as an airy taste (aldehyde tone). It is not possible to draw an exact line between sherry clay and the somewhat more pronounced Madeiran clay. In any case, the strongly reactive acetaldehyde is involved in all these processes. Related terms of sherry clay are firned, oxidized, rancid, rancio and rancid. See also a list of similar odours and flavours under Ageing Tone.