This term has the same meaning as oxidized. It is used for wines whose color has browned and whose flavors have dulled or become strawlike and brackish. This can occur due to exposure to air, winemaking flaws, or simply by too much age. At times the term is used to indicate very well aged wines which have had ideal storage conditions.
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machefer
In the Libournais area of France this iron-rich hard pan is also known as "crasse de fer."-
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