|
|
|
|
Maceration
The time, during which
the grape's broken skins
are in contact with the juice. Maceration is a process which takes
place during the
fermentation of
alcoholic
beverages and it determines the
extraction
of colour, tannins and the flavour and aroma content of the wine. |
|
|
Macroclimate
A term referring to the climate of an entire wine-producing region. |
|
|
Madeirization
A tasting term referring to
oxidized wines. |
|
|
Maderized
A wine showing distinctive brown colour in wine due usually to
period of air exposure (oxydized). |
|
|
Magnum
A bottle of 1.5
litres, or two 0.75
litre
bottles. |
|
|
Malic acid
A colorless, crystalline compound, that is used as a flavoring and
in the aging of wine. Malic acid is one of the main contributors to the
acidity of a wine.
It has a
sharp,
green
taste and
freshness. |
|
|
Malolactic fermentation
Malolactic
fermentation, also known as malo, is the secondary fermentation in wines by
lactic acid bacteria
plus Carbon Dioxide gas during which malic acid is converted to softer tasting
lactic acid.
Most red wines, and some whites undergo
malolactic fermentation. |
|
TOP |
Master of Wine (MW)
The top qualification after a series of examinations devised by the
Wine & Spirits Education Trust. |
|
|
Matchstick
Tasting term describing the odour burnt matches (sulphur dioxide).
Usually dissipates with
decanting. |
|
|
Meager
Tasting term used for a wine without enough
body. |
|
|
Meaty
Describes a wine with much
body as
if one could chew it like
flesh meat. |
|
|
Mesoclimate
Mesoclimate usually describes the climate of a limited area,
typically a
vineyard or a hillside. |
|
|
Merlot
Merlot is a variety of wine grape. For more information, see our
article on Merlot and other grape varieties
HERE >> |
|
|
Mis en bouteille au
chateau
French term for "bottled at the
winery". |
|
|
Methuselah (Mathusalem in French)
A large bottle format of 6
litres or eight 0.75
litre bottles. |
|
|
Microoxygenation
Microoxygenation is a recent winemaking process used to
"smooth out" wine and make it more palatable. The
controlled exposure to limited amounts of oxygen reduces
greenness,
herbaceous,
astringent
or
bitterness
characters sometimes found in the wine. The impact of
microoxygenation on the wine's ageing potential remains unclear at
this stage. |
|
TOP |
Midpalate
A tasting term referring to the feel of a wine when held in the mouth. |
|
|
Microclimate
This word is used to describe the climate immediately around the vine.
The microclimate may be
influenced by
canopy
management. |
|
|
Millerandage
Millerandage or "Coulure" is a French term referring to a problem
caused by cold and damp weather on the vine. Flowers stay closed and are not virtalised.
The result is uneven berry size. |
|
|
Mineral, Minerality
Tasting term referring to wines with mineral characteristics
referring to their soil (terroir) such as clay, iron, slate, and
stone flavours. |
|
|
Moelleux
Moelleux is a French term generally applied to
sweet wine. |
|
|
Mouth filling
Wines possessing intense flavours which seem to affect every sensory
nerve in the mouth. Usually slightly high
glycerin component,
slightly low acid. |
|
|
Must
The must is the unfermented
grape juice, including skins, stalks
and pips, . |
|
|
Must weight
Must
weight is an indicator of the
sugar and the resultant
alcohol
content of the fermenting wine. |
|
|
Musty
Musty is a bad mouldy aroma resulting from improperly cleaned
storage vessels or an infected cork. |
|
|
Mutage
Applied to fortified wines, mutage is the French term for the process of
stopping the
fermentation
by the addition of spirit. |
|
|
|
|
|
|
|
|
|
|
More about the
grape varietals
and
the Bordeaux wine region
Winemega's
tasting notes by chateau
Tasting tips: a sommeliere writes about
advanced wine topics |
|
|
