Oxidized :
Concerns a wine who's taste reminds us of Madeira ; the wine, in this case, is oxidized and has a dark amber colour for white wines
Partrige-eye pink : ...
Oxidized
Describing wine or other food that has been in contact with air too long, causing it to darken and small stale.
Oyster sauce
A bottled all-purpose Chinese seasoning made from oysters, water, salt, cornstarch, and caramel coloring.
Oxidized: Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples. Oxidized wines are also called maderized or sherrified.
Oxidized
A wine tasting term for a wine that has absorbed oxygen. In extreme examples the wine (usually white wine) has begun to turn brown. This process is identical to the browning that occurs in an apple that has had a bite taken out of it.
Oxidized
A wine exposed to too much air
Plummy
Often applied to big, round, ripe reds from Pomerol, St-Emilion, Cote Du Nuits and Napa ...
Oxidized
Close term to nutty.
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Oxidized
Wine changed by contact with air, usually producing undesirable color and flavors; over-aged.
Palate
A term used as a synonym for "mouth," or to refer to the characteristics of a wine that manifest in the taster's mouth.
Oxidized: Possessing a tired or stale aroma or taste due to excessive exposure to air. An oxidized white wine may have a darker than normal or even brown color.
Pliant: A wine with a supple, giving texture.
Oxidized - Most wines should not be oxidized, which is caused by excessive exposure to oxygen. Sherry, most notably, is made in a way that encourages oxidation, and thus oxidized wines are also described as "Sherried" as well.
Oxidized: Wine changed by contact with air, usually producing undesirable browning and sherry-like flavors. Over-aged.
pH: The measure of acid strength: the lower the pH, the higher the acid strength.
Oxidized
Having lost its freshness cause by contact with air.
Peppery ...
Oxidized: Describes stale or 'off' wines.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'
Perfumed: Refers to a delicate bouquet.
Oxidized
Flat, stale or sherry-like aroma or flavor as the result of overexposure to air.
P
Petillant
A hint of sparkle ...
Oxidized: A wine that is no longer fresh because it was exposed to too much air, turning it a brownish color.
Perlant: French term used to describe a wine containing a faint amount of gas.
Oxidized
Chemical term for "maderized," Applied to wine with a flat, stale taste; caused by excessive exposure to air. The reaction that occurs when wine interacts with air in the bottle over years or, more quickly, after the bottle is opened.
Oxidized: Chemical term for "maderized," the reaction that occurs when wine interacts with air in the bottle over years (or, more quickly, after the bottle is opened), and turns brown, Sherrylike and unattractive.
oxidized
If a wine has been excessively exposed to air during either its making or aging, the wine loses freshness and takes on a stale, old smell and taste. Such a wine is said to be oxidized.
Oxidized. A descriptive term for a wine that has been significantly exposed to air (oxygen), thereby changing the wine ¹s aroma and flavor.
Oxidized: all wines are oxidized to a degree because of the presence of oxygen in or near them.
OXIDIZED: Describes wine that has been exposed a long time to oxygen and taken on a brownish color. This can result in a loss of freshness but older wines have a little bit of this and it is usually a positive thing if not overdone.
Oxidized
A term describing a commonly encountered wine fault, caused by the exposure of a wine to oxygen, which eventually turns the alcohol to *acetic acid. Net result is vinegar. Yuk.
OXIDIZED
Flavor term to describe a wine that has suffered excessive oxidation through exposure to oxygen.
Oxidized. having been spoiled by exposure to too much air. The resulting wine tastes old, flat, and tired.
Palate. Referring to the mouth, or how a wine's characteristics manifest themselves in the mouth.
OXIDIZED (see MADERIZED, NUTTY).
PEPPERY
Term almost solely applied to "spicy" wines, such as Gewurztraminer among the whites, or the red Rhone Syrah and Australian Shiraz wines.
The most oxidized of leaves from the Camellia sinensis plant.
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Blend ...
Ossidato
Oxidized, will be dark and perhaps taste of cherries
Click to access Italian wine glossary pages: A B C D E F G I L M N O P Q R S T U V Z ...
Ethanol can be oxidized to acetaldehyde, and further oxidized to acetic acid. In the human body, these oxidation reactions are catalysed by enzymes.
Wine is spoiled (oxidized) by long exposure to direct sunlight or daylight balanced artificial light. However tempting it is to display bottles in the dining room or kitchen, keep them in the dark and they will be better for it.
Vibration ...
See also Oxidized.
Dry. Not sweet. A wine in which the sugar content has been fermented out.
Dull. With uninteresting odor and taste, or lacking limpidity and brightness.
Dumb.
A wine that has developed oxidized characters
Malic Acid
An organic acid found in grapes and wine that is converted into lactic acid during malolactic fermentation.
Malolactic Fermentation/MLF ...
Sherrylike A term used to describe a non-Sherry wine that exhibits oxidized aromas that may have been caused by excessive amounts of acetaldehyde.
In the region of Somló, among the tiniest wine areas of the country, are being produced white wines according to Hungarian traditional techniques, with long aging times in cask and sometimes also oxidized.
It's amazing how many wineries we have visited where we taste oxidized wines.
(see also MADERIZED, OXIDIZED, RIM). Denotes aging in a wine. Young wine color tints show no sign of such "browning". If possessed of good character and depth, a wine can still be very enjoyable even with a pronounced "brown" tint.
Maderisation
Wine that has oxidized as a result of being kept in high temperatures for too long. The wine gets a brown or amber colour and has a characteristically stale odour.
Nutty: Used to describe oxidized wines. Often a flaw, but when it's close to an oaky flavor it can be a plus.
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At the end of the six-week period, the two concluded that none of the wines tasted off or oxidized and proved that Fish Eye boxed wines stayed true to the company's claim of staying fresh for a month and a half.
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Maderized
Wine that has been oxidized. It has a brown or amber color and stale odor.
Wine that's turned brown and nutty, like a bad Sherry or Madeira, with bad treatment or excessive age. Synonymous with "oxidized."
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Old World Wine - Wine produced in the traditional wine growing areas of Europe and North Africa.
Oxidized - Wine that has undergone oxidization due to exposure to air. This is caused by a chemical change which deteriorates the wine.
Oloroso: A genoroso wine from Jerez, Spain, between 18 and 20 degrees of alcohol and with a perfume reminiscent of walnuts. Obtained by oxidized aging. Dark gold, wine-colored and plump.
MADERIZED
Distinctive brown color in wine due usually to period of air exposure. Regarded as synonym for "oxidized". Originates from the taste/appearance of fortified Madeira wines.
Maderized Describes the brownish color and slightly sweet, somewhat caramelized and often nutty character found in mature dessert-style wines such as Madeira. Sometimes used to describe a wine that is oxidized due to poor storage.
When they finally get around to dusting off the bottle and pulling the cork with great anticipation, they are often disappointed by what's in the bottle. Perhaps it turned to vinegar or it oxidized along the way.
serious calamity that can strike grapes, grape juice and wine if they are over-exposed to oxygen, making them go brown (like a cut apple) and taste flat. Wines suffering from oxidation, sometimes from a less-than-airtight stopper, are oxidized. ...
condition include moderate humidity, cool temperatures, and little light. We try to control the humidity so we can avoid getting the wine cork from accumulating moisture. This will lessen the chances that the wine will get contaminated or oxidized.
Thought to have been Roman in origin. Now almost unknown due to its excessive acidity, other than as "Vin du Glacier Gletscherwein" the extraordinarily old, oxidized wooded white offered in minute amounts to special visitors.
The wines are oxidized (while being preserved in incompletely full barrels, for example): they take a ambrée hue and develop a bouquet of oxidation, which points out quince, apple odors, then of almonds, nut...
Heady: Used to describe the smell of a wine high in alcohol.
Oxidized: Describes stale or 'off' wines.
Tannin: Describes a dry sensation, with flavors of leather and tea.
Zesty: A wine that's invigorating.
As they age, white wines darken, assuming a deeper golden color. Browning suggests either an extremely old white wine or, if found in a younger white, a wine that has been prematurely oxidized and should probably not be consumed.
If you see penetration of wine through the cork then you should look carefully at the color of the wine for a browning or dullness, these are indicative of oxidized wine and this bottle should be sent away.
Amber/tawny colors occur with further age, but are not to be expected in young wines, with the exception of sherry and other intentionally oxidized styles.
LEGS/TEARS - The streams of wine down the inside of a glass after it has been swirled.
 See also: Wine, Taste, Flavor, Aroma, Red
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