|
Maceration |
The period of time in which the grape skins
remain in contact with the juice. |
|
Macération Carbonique |
See Carbonic Maceration |
|
Madeira |
A fortified wine from Madeira Island off the
coast of Portugal. |
|
Maderisé |
French for maderize. |
|
|
|
Maderize |
When wine becomes oxidized or is stored in a
warm area, its flavors and bouquet become stale,
it develops a toffee-like flavor and the color
gains a brownish tint. |
|
Maduro |
Portuguese for old or mature. |
|
Magnum |
A 1.5 liter wine bottle. |
|
Malolactic Fermentation |
A secondary fermentation where bacteria converts
malic acid into lactic acid and carbon dioxide,
creating a softer, smoother wine. |
|
Manzanilla |
A highly coveted Sherry that is only made in the
town of Sanlúcar de Barrameda. The seaside
location of the town imbues Manzanilla Sherries
with a distinct sea salt taste and aroma that
enhances its crisp, tangy flavors. |
|
Marie-Jeanne |
The name for a 2.25 liter wine bottle in
Bordeaux. |
|
Melchior |
The common name for an 18 liter wine bottle. |
|
Meniscus |
The rim of the wine in a glass, through which
some characteristics, such as concentration and
maturation, can be determined upon sight. |
|
Méthode Champenoise |
The traditional method for making Champagne and
other fine sparkling wines. In this method, the
wine undergoes a secondary fermenation in the
bottle to produce carbonation. |
|
Methusalah |
The name of a 6 liter bottle in Champagne and
Burgundy. |
|
Millerandage |
When cold or wet weather at the time of
flowering causes uneven grape development, which
reduces the yield. |
|
Millésime |
French for vintage or year. |
|
Mis en Bouteille |
French for bottled. |
|
Mise en Place |
A French term used primarily in cooking, to
describe ingredient preparation for a dish. For
wine purposes, it refers to the proper table
setting prior to guest arrival. |
|
Monopole |
A monopole is an appellation controlled by a
single winery, such as Château Grillet in
France. |
|
Mosto |
The Spanish term for unfermented grape juice. |
|
Mousse |
The foam, or head, on the surface of a sparkling
wine. |
|
Muselet |
The wire cage placed over a Champagne cork. |
|
Must |
Unfermented or fermenting grape juice. |
