Improper storage can also cause Champagne to become maderized (i.e., ‘cooked’)—losing its complex character and potentially its effervescence, too.

Improper storage can also cause Champagne to become maderized (i.e., ‘cooked’)—losing its complex character and potentially its effervescence, too.

Wine SpectatorDirect Matches Maderized: Describes the brownish color and slightly sweet, somewhat caramelized and often nutty character found in mature dessert-style wines.

(Maderized is a wine term describing when the wine has been exposed to a long period of oxidation and usually heat. With the exception of Madeira, this can cause the wine to, well, stank).