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.
For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.
Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien