Wine that has oxidized; has brown or amber color and stale odor. 
A characteristic of dessert wines from Madeira. Maderization is a slow process that exposes the wine to oxygen and heat. This is generally not good for most wines, but when done carefully to certain dessert wines, it does impart some rich and pleasant flavors of cooked fruit.
Stemming from the word Madeira, this term means oxidization in a hot environment.
This term comes from the mature dessert wines called Madeira. In a wine, this term describes a brownish color and slightly sweet, nutty character.