(France) The rancio style is one of fortification and oxidation, generally achieved by prolonged (decades in some cases) periods of ageing in wood. It is popular in Rivesaltes and Maury.
The desirable aroma of rancid butter and mushrooms, accented by notes of dried fruits and touches of raisins and nuts, that is created by oxidation of fatty acids in the barrel.
A style of wine, usually fortified wine or vin doux naturel, that involves deliberate maderization and/or oxidation. It is made primarily in France and Spain.
a smell like roasted nuts. It's a good character for Sherry, but not for table wines.
Spanish term for complex nutty odours developed during ageing due to intentional oxidation. Desirable in some fortified wines
Oxidising sometimes found in sherries. Sometimes highly desirable, and not necessarily a fault.
The smell of oxidized fortified wine, the specialty of southwest France and Catalonia
A desirable quality similar to oxidization that adds a nutty, earthy complexity. It is brought about in certain fortified wines and brandies by exposure to air or heat.
old liquorous wine.
Word normally used to describe a flavor perception found in tawny brown, wood-aged and heated fortified wines such as some "Madeira". Refers to the peculiarly blowsy overly-ripe fruit aroma, analogous to overipe bananas, admired in Port-style fortified wines but considered a fault in dry table wines where the detectable presence of oxidized components is frowned on for the most part.