FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MADERIZED, MADERISE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is certain white wines acquire with age a flavor of Madeira. These are said to be maderized.
The term maderise in modern French parlance also applies to the unpleasant bottle smell of a wine kept for too long a period.
