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Describes mixing (Stirring) the wine the grape skins
with the wine during the fermentation process in order to
extract color, tannin and aroma. |
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Made And Bottled By |
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Indicates meaningless
label indicates only that the winery crushed, fermented and
bottled a minimum of 10 percent of the wine in the bottle. |
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Maderized |
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Describes wine that has
oxidized and it has brownish color and
bad Madeira-like flavor |
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Magnum |
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An oversized wine bottle
that holds 1.5 liters. |
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Malic |
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Describes the green
apple-like flavor mostly found in young grapediminishes as
they ripen and mature. |
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Malolactic Fermentation |
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| A secondary fermentation occasionally detected
in most bottled wines. Due to secondary fermentation its converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas
and it reduces
total acidity. It adds complexity to whites such as Chardonnay
and softens reds such as Cabernet and Merlot. |
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Matchstick |
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Describes the wine with
burnt matches smell due to odor of Sulphur Dioxide gas found in
occasionally trapped in bottled white wines. |
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Mercaptans |
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Mercaptans mostly found
in the old white wines. It gives an unpleasant, rubbery smell
of old sulfur. |
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Term specifically applies to California wineries, for
Bordeaux-style red and white blended wines that often don't
meet minimal labeling requirements for varietals and it is
very expensive blended dry wine. For reds, the
grapes allowed are Cabernet Sauvignon, Merlot, Cabernet Franc,
Petite Verdot and Malbec; for whites, Sauvignon Blanc and
Sémillon. Joseph Phelps Insignia and Flora Springs Trilogy are
examples of wines whose blends vary each year, with no one
grape dominating. |
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Mature |
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| Describes
ready to drink, fully developed wine |
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Meaty |
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| A wine with
show plenty of concentration and a chewy or fleshy fruit. The
reference is to lean cooked meat |
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Mellow |
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Describes Smooth and soft
wine |
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Merlot |
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Popular red grape from
Bordeaux. |
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Method Champenoise |
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It is a labor-intensive
and costly process traditional French champagne making process.
Wine is placed
with sugar and yeast into a bottle and then sealed and it
undergoes a secondary fermentation inside the bottle. The yeast
eats the sugar, producing carbon dioxide bubbles. The wine
then ages, in the bottle several
years and drink straight from bottle. |
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Moldy |
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Wines made in old moldy
casks used for aging and with the smell of mold. |
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Mouth filling |
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Wines gives mouth filling
tastes due the wine with high glycerin
component and slightly low in acid. |
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Muscular |
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Describes the wine with
fruity powerful body and flavor; robust. |
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Murky |
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Deeply colored; no
brightness, turbid and sometimes a bit swampy. This is due to
mainly a fault of red wines. |
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Must |
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The unfermented,
extracted by crushing or pressing juice of grapes. Grape
juice in the cask or vat before it is converted into wine.
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Musty |
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A wine that displays unpleasant
"mildew" or "moldy" aromas. The result of
a wine from improperly cleaned
storage vessels, moldy grapes or cork. |
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