|
Macabeo |
The most popular light-skinned grape of northen
Spain. High in production, the Macabeo takes
well to hot and dry regions. It also buds late
which makes it less likely to be harmed by
frost. Together with the varietals Parellada and
Xarel-lo it is used in the production of the
sparkling Spanish wine Cava. Wines from the
Macabeo are dry, medium in acidity, and have
notes of delicate wildflowers and bitter
almonds. Macabeo is best consumed
young.\r\n\r\nBesides Cava the best examples of
Macabeo come from Rioja, where it is known as
Viura, and now makes up 90% of white wine
production in that area. It can also be found in
large quantities in southern France,
particularly in the Languedoc area where it is
usually blended with Grenache Blanc.
|
|
Madeleine Angevine |
A hybrid grape found in Germany and England. An
early-ripening varietal, the Madeleine Angevine
grows well in cool climates and is known for
producing light white wines with citrus and herb
flavors. |
|
Malbec |
One of the five grapes allowed in the 'Bordeaux'
blends that are now springing up all over the
world. Malbec was once a significant Bordeaux
grape, but in that region it has taken a back
seat to Merlot and the two Cabernets (Franc and
Sauvignon). Its origins are cloudy, as in France
it has over 400 synonyms. One of these is
Auxerrois Noir or sometimes simply Auxerrois, a
hint that it may be from the region around the
town of the same name in Burgundy. Malbec is
usually low in acidity, high in tannins, and has
an inky-black color. Aromas and flavors of red
plums, black currants and dried cherries are
common.\r\n\r\nMalbec comes from the Cahors
region of southwest France, where it is known as
Côt, though it is also found in the Anjou and
Tourraine regions of the Loire valley. It is
also still found in Bordeaux (in Bourg, Blaye
and Entre-deux-Mers) as well as Australia and
the U.S. Perhaps the greatest of all Malbec
comes from Argentina, particularly Mendoza,
where it is now the most widely planted varietal
and is transforming the country's wine industry
for the better. |
|
Malmsey |
One of the four styles of Madeira as well as a
synonym for Malvasia that is used on this island
off the coast of Portugal. The great wine of
Madeira is made by first fortifying the wine and
then allowing to oxidize slowly over many years
by the alternating hot days and cool nights on
the island. Malmsey is a sweeter-style of
Madeira, best suited for after dinner purposes. |
|
Malvasia |
Probably of Greek origin, the Malvasia is a very
old family of grapes found throughout the
Mediterranean. Known as Malvoisie in France,
Malmsey on the island of Madeira and by numerous
names in Italy, Malvasia is most likely named
after the Greek port city of Monemvasia.
Generally associated with white wines of
considerable color and sweetness and also with
the production of dessert wines.
\r\n\r\nMalvasia is one of the four styles of
Madeira. It is also part of the Italian sweet
wine Vin Santo, in which the grapes are dried
before pressing. There are also many dry styles
found throughout Italy. Malvasia Nera is used
for making red wines, usually blended with
Negromaro in southern Italy. There are very few
wines made solely from Malvasia, but the best
come from Piedmont and are known as Malvasia di
Casozo and Castelnuovo Don Bosco. Malvasia can
also be found in Spain (Ribera del Duero),
France, Greece, Australia and the U.S. |
|
Malvoisie |
A synonym for many grape varieties though Pinot
Gris is probably the most common. Also used as a
synonym for Vermentino, Clairette and
Bouroulenc, though confusingly not for Malvasia. |
|
Mammolino |
Also known as the Mammolo, this grape originates
from the Tuscany region of central Italy. One of
the varietals allowed in the Chianti blend, the
Mammolino is known for producing light and
fragrant reds heavily perfumed with the violets
for which the grape is named (mammale is the
Italian word for violet). A small amount can
also be found in some Vino Nobile di
Montepulciano, but very little elsewhere. |
|
Mandelari |
A powerhouse red grape prevalent throughout the
Greek islands, most notably Crete. Wines from
the Mandelari are often heavy in pigment and
tannins, due to the very thick skin of the
grape. It is often blended with other grapes
such as Kotsifali to soften the tannins. A
well-made wine from the Mandelari is said to
reminiscint of a Barolo with more pepper.
Poorly-made versions tend to taste astringent
with little fruit. |
|
Maréchal Foch |
Named after the Word War I French General,
Marechal Foch, the grape was developed in
Alsace, France by hybridizer Eugene Kuhlmann. It
is a hybrid of the Goldriesling and an American
vine called vitis riparia. Usually referred to
as simply Foch, this hybrid ripens early with
clusters of small berries. Foch produces wines
that range from light and fruity to hearty and
full-bodied. Being the hardy grape that it is,
Foch is often grown in cooler climates and is a
popular grape in the Northeastern United States,
such as Minnesota, Michigan and Pennsylvania,
and Canada. |
|
Marsanne |
A heavy varietal from the Rhône valley of
southern France. Marsanne produces wines that
are rich, viscous, heavily pigmented, and
oxidize quickly. In the past it was often
blended with the more austere Rousanne to
produce wines that required ten years or more in
bottle before they were mature. Today, modern
winemaking techniques have eliminated this need
and Marsanne's biggest fault, that of
flabbiness, is no longer a problem. Marsanne
produces wines that are rich with almonds,
honey, tropical fruits and
wildflowers.\r\n\r\nThe Rhône regions of St.
Joseph, Hermitage and Crozes-Hermitage offer the
best examples of Marsanne though it is also
found throughout the southern areas of France.
It is also found in Switzerland under the name
Ermitage Blanc, as well as California and
Australia, which has some of the oldest Marsanne
vines in the world. |
|
Marzemino |
Currently No Information Available |
|
Mataro |
Synonym for Mourvèdre used in California and
Australia. |
|
Mauzac |
Properly known as Mauzac Blanc. White grape
found only in the southern areas of France.
Ripens late, so frost can be a problem in cooler
climates. Used primarily for making dry and
sweet sparkling wines that can be very good if
done in the better Methode Champenoise. The
better examples have a unique dried apple
character to them that can be quite pleasant.
Often blended with Chenin Blanc. The best
examples come from Gaillac and Limoux, where it
is known as Blanquette. |
|
Mavrodaphne |
A Greek varietal whose name literally translates
as 'black laurel.' A heavy and powerful red,
wine made from the Mavrodaphne is usually
blended to make either dry or sweet styles. Most
commonly found around the Patra region on the
northern coast of Greece, or on the island of
Caphalonia where it is made into a port-like
dessert wine that has notes of plums, raisins,
and of course, laurel. |
|
Mazuelo |
The name for Carignan used in the Rioja region
of northern Spain. The third most planted
varietal in Spain. Buds and ripens late, so is
best suited for warm climates. Tannic and acidic
the Mazuelo is most often used in Spain as a
blending grape. |
|
Melnik |
An ancient Bulgarian grape that grows near the
border of Greece around the city of Thrace. Used
to make intense and heavy red wines with
character and alcohol content similar to the
great wines of the southern Rhône valley in
France. Some versions are said to taste and
smell like blueberries and the tobacco which is
grown nearby. Can age well in bottle and has an
affinity for oak. |
|
Melon de Bourgogne |
The French variety famous for Muscadet, a wine
of varying quality and fame from the
Loire-Atlantique (or the mouth of the Loire
Valley). The name may suggest Burgundy but
Melon, as it is also known, has been outlawed
there in one form or another since the 17th
century. Resistant to cold and frost, the Melon
is often aged sur lie, or on the spent yeast
cells left over after fermentation. This
provides an extra level of creaminess that pairs
nicely with the citrus and sometimes salty
flavors of the Melon. \r\n\r\nThe best examples
(and some would say only) of Melon come from the
Muscadet versions such as Muscadet Sèvre et
Maine. This is part of perhaps one of the most
sublime of food pairings: that of Muscadet and
fresh shellfish, particularly oysters. The crisp
and slightly salty Muscadet is a perfect match
for the salty oysters, and are best consumed
while they are young and fresh during an
afternoon by the sea. Your back patio will work
just as well, though. |
|
Mencía |
Is it Cabernet Franc? Is it not Cabernet Franc?
Both, actually. Two strains of Mencía are found
extensively in the northern half of Spain. The
local and indigenous version of Mencía is known
for making very lightly colored and fragrant
reds similar to a beaujolais or light Pinot
Noir. The other version is actually a local
strain of Cabernet Franc most likely intoduced
to Galicia in the 19th century. Aromas and
flavors of raspberries, fresh herbs and
wildflowers are common.\r\n\r\nBoth versions of
Mencía are found throughout the northern half of
Spain, including León, Rias Baixas and Bierzo.
The indigenous form is also found in the Dão
region of Portugal where it is known as the
Jaén. |
|
Merlot |
A vigorous and productive variety that hails
from the Bordeaux region of France. Long
considered the most important varietal in
Bordeaux it is still the most planted varietal
there despite the emergence of Cabernet
Sauvignon as a more 'market friendly' grape.
Merlot is productive in many areas of the world.
It buds, flowers and ripens early, and takes
well to moist soils and cooler climates than
many other red wine grapes. Similar in style to
the Cabernet, Merlot has a full body, lots of
black fruits, and aromas and flavors of
chocolate, spices and violets are common. Can
have trouble with rot, mildew and
coulure.\r\n\r\nThe best Merlot comes from the
right bank of the Gironde river in Bordeaux in
the communes of Pomerol and St. Emillon. The
clay soils there produce some of the most famous
names in wine: Petrus, Ausone, Le Pin. Merlot is
also the #1 red grape in California where it
became famous for its low tannins and
easy-drinking style. Also popular in northern
Italy (Friuli, Veneto and Alto Adige), Hungary
(where it is known as Médoc Noir) and Chile,
though many of the wines from the Colchagua
region of Chile are actually Carmenère. |
|
Mission |
Red varietal thought to be of Spainsh origin.
Planted extensively in the 1700s in Mexico and
California and used for sacramental purposes.
Wines from the Mission tend to be on the sweet
side though there are several different styles.
Today it is used mainly for 'jug wine.' Known as
Pais in Chile. |
|
Molinara |
Part of the Valpolicella and Bardolino blends
from Northern Italy. The Molinara adds a high
acidity to the Corvina and Rondinella grapes in
these blends. Also known for bright red fruit
flavors and a certain floral character, but
rarely seen outside of these wines. |
|
Monastrell |
The Spanish name for the Mourvèdre of France. A
thick-skinned varietal that grows best in the
hot central areas of Spain such as Jumilla. High
in tannins Monastrell has lots of black fruit
flavors as well as spices, leather, and in
less-ripe conditions, herbal nuances. |
|
Mondeuse |
Mondeuse is the name for the Syrah grape in the
local dialect of the Jura region. Red wines made
within the Bugey appellation in the southernmost
portion of Jura are produced from Mondeuse,
which is grown on old vines. A well-made
Mondeuse wine comes across as having the body of
a red Burgundy with the peppy fruit
characteristcs of a cru Beaujolais. |
|
Montepulciano |
A vigorous varietal widely grown in central
Italy. Best known in Abruzzo where it is known
for producing wines of heavy color, extract,
smoothness and alcohol. Also grown in The
Marches where it is a part of such blends as
Rosso Conero and Rosso Piceno. The Montepulciano
ripens late and is best consumed young. Wines
from the Montepulciano are rich with red and
black fruits. Not to be confused with Vino
Nobile di Montepulciano which is made in the
same region but from the Sangiovese grape. |
|
Morellino |
A synonym for Sangiovese that is used in the DOC
of Scansano, which is located in the province of
Maremma on the southern coast of Tuscany.
Morellino di Scansano can be a better value but
just as good as some of the Chianti Classicos
from further to the north. The area of Maremma
is hot in both temperature and current
wine-buying trends. |
|
Morio-Muskat |
Developed in the 1960s by a cross of the
Weissburgunder and Sylvaner grapes, the
Morio-Muskat has intense Muscat-like qualities
though it is in no way related to it. So intense
are the flavors and sugars that it is very
rarely used as a single varietal but more often
as a flavoring ingredient in blends of more
neutral white wines. Popular in Germany in the
1970s, most notably the Rheinhessen and Pfalz
regions. Today it can be found in greater
numbers in the cooler growing regions of the
U.S. and Canada. Aromas and flavors of peaches,
flowers and intense white grapes are common. |
|
Moristel |
A black grape indigenous to the Pyrenees,
specifically the Somontano region of Spain. |
|
Moscatel |
The Spanish term for Muscat. This most often
refers to Muscat d'Alexandrie, though there are
many different synonyms for Moscatel used in
Spain and some may refer to the more noble
variety of Muscat à petits grains. Moscatel de
Alejandrìa, España and Gordo are are all
examples of Muscat d'Alexandrie and will be
light and fragrant wines but usually of inferior
quality. |
|
Moscato |
The Italian term for the Muscat blanc à petits
grains, a light and lively grape that covers the
whole of Italy. Wines from the Moscato are
fresh, fragrant, usually a little sweet and will
often have a slight frizzante or sparkle. Best
known in the Piedmont area of NW Italy where the
Moscato d'Asti can be one of the finest patio
wines in the world. Very floral on the nose,
Moscatos are famous for the peaches, orange zest
and stone fruits found within. Wines from the
southern reaches of Italy are often more
concentrated and sweet. |
|
Moscofilero |
Or Moscophilero. A grape of Greek origins with a
rosy hue and a spicy flavor. Grown throughout
much of Greece but especially in the
Peloponnesian islands where it is used to make a
dry and bold wine with lots of spice and
perfume. Can have similar characteristics to the
Muscat. The Moscofilero ripens late and can have
problems with hot weather. |
|
Mourvèdre |
The second most planted black variety in its
native Spain, where it is known as Monastrell.
One of the greatest of the hot-weather varieties
that grow throughout the Mediterranean region.
The Mourvèdre buds very late and ripens even
later, sometimes not until the 2nd or 3rd week
of October. Adaptable to many soil types but
only in the warmest of climates, Mourvèdre
produces small, thick-skinned grapes that have
high amounts of potential alcohol, tannins and
flavor when ripe. Now currently enjoying a
resurgence in southern France and Spain after a
drop in production during the 2nd half of the
20th century. Wines from the Mourvèdre have
notes of rich blackberries, pepper, leather and
fresh herbs. When underripe the herby notes can
overpower the fruit and lead to tea-like
flavors. \r\n\r\nMonastrell grows throughout
Spain but most notably the southern areas of
Alicante, Jumilla and Yecla. Popular in the
southern Rhône, Provence and the
Languedoc-Roussillon areas of France where it is
used to strengthen Grenache and Cinsault.
Particularly good in the Provençal region of
Bandol where it makes up at least 50% of the
excellent reds and roses. Also known as Mataro
in Australia and the U.S. where it is
experiencing a surge in popularity that
coincides with the surge of Rhône-style wines. |
|
Muscadelle |
Not to be confused with the Muscat grape,
Muscadelle is an increasingly unimportant grape
that calls Bordeaux home. Part of the blend used
for both dry white Bordeaux and the sweet wines
of Sauternes et al., Muscadelle has now taken a
back seat to Sémillon and Sauvignon Blanc. In
fact, most of the Muscadelle plantings today are
in the outlying area of Entre-Deux-Mers instead
of the more prestigious Graves or Sauternes.
Also found in the Dordogne area of the Gaillac
region further to the south where it is capable
of producing light and aromatic wines with notes
of flowers, peaches and honey.\r\n\r\nMuscadelle
is most famous today for the outstanding dessert
wines known as stickies that come from southern
Australia and the Rutherglen in Victoria. These
wines are often referred to as Tokay as the
Muscadelle in Australia was thought for years to
be the Hárslevelu varietal that is a big part of
the Hungarian dessert wine Tokaji. |
|
Muscardin |
One of the grapes permitted in the
Chateauneuf-du-Pape blends of the southern Rhône
valley in southwestern France. More academic
today than in use, the Muscardin was used to add
a floral and plummy note as well as body. |
|
Muscat Blanc à Petits Grains |
The greatest of all the Muscat family of grapes,
Muscat blanc is probably the oldest known wine
producing grape, being the first in such
prestigious areas such as Piedmont, Alsace and
indeed France as a whole. Found throughout the
Mediterranean and revered for its heavy perfume
that attracts bees and flies, possibly
explaining the name (Musca is latin for
'flies'). This small berried-varietal ripens
early and can be quite versatile producing wines
from light and dry, to slightly sweet and
sparkling, to heavy, rich and thick with honey,
all from various colors of skin that range from
golden to pink to dark red. Not to be confused
with Muscat Ottonel or Muscat de Alexandrie,
which are from the same family but slightly
inferior. The Muscat blanc grows throughout
France as many different incarnations (Muscat di
Frontignan, Muscat d'Alsace, Muscat de Beaumes
de Venise) as well as all over the peninsula of
Italy, most notably the Asti area of Piedmont
where it is used to produce light and fragrant
wines with hints of sweetness and sparkle. It is
also famous in Greece as a part of the Muscats
of Samos, Cephalonia and Patras, as well as in
small amounts in Australia and California. |
|
Muscat d'Alexandrie |
An inferior cousin to the Muscat blanc, the
Muscat d'Alexandrie grows in large amounts
throughout the Mediterranean as well as South
America and South Africa. The flavors and aromas
of the Alexandrie take a back seat to the syrupy
sweetness that usually dominates. In California
it is used for raisins and is grown as a table
grape elsewhere. Thouth to have originated in
Egypt, the Alexandrie is used to today in a
variety of sweet wines from Spain, Portugal,
France and Greece. While it thrives in warm
climates, it does not take well to the cold. Has
many synonyms such as Muscat Romain and Muscat
Gordo Blanco.\r\n\r\nSome of the best wines made
from the Muscat d'Alexandrie come from the
Languedoc area of southern France where it is an
integral part of the tasty fortified wines of
Banyuls and Rivesaltes. Also part of the sweet
Moscatels of Spain and Moscatel de Setùbal of
Portugal. Known as Hanepoot in South Afgrica and
part of the national liquer of Chile known as
Prisco. |
|
Muscat d'Alsace |
The name used for Muscat Blanc à Petits Grains
in Alsace. This is the only member of the Muscat
family that is allowed here. |
|
Muscat de Beaumes de Venise |
The term for the Muscat Blanc à Petits Grains
that is used in the Rhône valley. |
|
Muscat Ottonel |
One of the lesser varieties of the Muscat grape,
lacking the definition and perfume of the Muscat
blanc and the syrupy character of the Muscat
d'Alexandrie. Found throughout the former Soviet
Union as well as in the cooler wine growing
areas of western Europe. |
|
Muskat-Silvaner |
A synonym for Sauvignon Blanc that is used in
Austria and Italy. |
|
Müller-Thurgau |
A cross of Riesling and Silvaner created by
swiss Dr. Hermann Müller in an effort to bring
the quality of Riesling to the productivity of
Silvaner. Early ripening and very productive,
the Müller-Thurgau has never been known for
quality and is almost single-handedly
responsible for the decline of Germany as a
world power in fine wine production. Popular
after WWII, Müller-Thurgau was blended with
grape juice to make an overly sweet yet
unremarkable wine that dominated Germany in the
1970s. Today it is being replanted with more
aromatic varieties though it is still quite
abundant. \r\n\r\nBetter examples of Müller-Thurgau
come from the high vineyards in the Alto Adige
region of northern Italy as well as New Zealand,
where it was the most planted variety for years
until it was taken over by Chardonnay and the
more fashionable Sauvignon Blanc. Müller-Thurgau
ripens so early that it has become the most
important varietal in the northern areas of
Switzerland and England. It can also be found
around the Puget Sound area of Washington
State\r\n |
