A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Maceration

Maceration is the process of maintaining contact between the must and the grape skins and seeds in order to transfer phenolic compounds associated with tannins, color and flavors/aromas to the resulting wine.

Magnum

A bottle holding 1.5 liters, the equivalent of two standard bottles.

Malolactic Fermentation

In malolactic fermentation, also referred to as ML and secondary fermentation, the harsh and tart malic acid is converted into the softer, more creamy lactic acid with an accompanying increase in complexity and decrease in acidity. Unlike the initial fermentation in which yeasts convert sugar to alcohol, malolactic bacteria is the cause of secondary fermentation.

Malic acid

Malic and tartaric acid are the two main acids in wine. Malic acid has a tangy, tart flavor and usually makes up about 30 to 35 percent of a wine's total acidity. Malic acid is routinely converted to the softer lactic acid through malolactic fermentation.

Massive

Massive wines are exceptionally ripe, concentrated, full-bodied wines.

Meaty

Similar to "chewy" wines, meaty wines are thick, rich and tannic and almost must be chewed to be consumed.

Meritage

The term "Meritage" was coined in 1998 and is a combination of the words "merit" and "heritage" and rhymes with heritage. The term is registered with the U.S. Department of Trademarks and Patents and is used to describe U.S. produced Bordeaux-style red and white blends. For reds, permitted varieties are Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, Carmenere and Malbec; for whites, Sauvignon Blanc, Muscadelle and Sémillon.

Microclimate

A microclimate is a relatively small area within a larger climate in which temperatures, winds and exposure to sunlight are distinctly different. In the U.S., microclimates typically allow for the growing of cool climate grapes in generally warm climate areas such as California.

Micro-oxygenation

Micro-oxygenation is the process in which very low levels of oxygen are fed into stainless-steel fermentation tanks to simulate the oxidation that wines receive when they are barrel aged. Micro-oxygenation is commonly used to soften wines and to reduce costs. Proponents consider it to be another tool to make quality wines at a reasonable price while opponents view it as another technical intrusion into the traditional art of winemaking.

Mid-palate

Wine tasting proceeds from initial flavors (entry), to the mid-palate, to the finish. A quality wine should have pleasant and consistent presentation from start to finish. Some fruit-forward wines start out strong and fade through the mid-palate and finish, while hollow wines are strong on the front and back, but lack depth and flavor on the mid-palate as the wine is held in the mouth.

Muscadine

Muscadine is a grape variety native to the southeastern U.S. that produces strong, musky wines.

Must

Must is the hodge-podge of whole grapes and/or clusters, grape skins, grape seeds and juice that will be transformed into wine through fermentation.