Baked

Negative term used when a table wine’s AROMA and/or flavor seems overripe, caramel-like, or even burnt. Poorly made table wines allowed to get too warm or to become oxidized often taste baked (see OXIDATION). For certain wines, such as Sherry and Madeira, however, some “bakedness” is considered appropriate and positive, especially when combined with the wines’ tangy nuttiness.