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Maceration
The process of soaking the skins of red grapes in their juice to dissolve the skin's colour, tannin and other substances into the juice. |
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Magnum
A bottle holding 1.5 litres, the equivalent of two regular wine bottles. |
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Malbec
One of the five major red wine grape varieties of Bordeaux. |
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Malic acid
An organic acid that occurs in ripe grapes in relatively high concentrations. It is the second most abundant organic acid in most vinifera varieties. |
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Malolactic fermentation
Winemaking process that takes place after initial alcoholic fermentation, whereby tart malic acid is transformed into softer lactic acid. Used for most red and many white wines, adding complexity and texture. |
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Marc
The skins, stalks, and seeds that remain after making wine. (Also called pomace.) |
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Maturation
The period during which the wine is stored while it evolves to a state of readiness for bottling. Also the ongoing development of fine wines during a period of bottle aging. |
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Merlot
One of the great red varieties widely planted in Bordeaux. Also grown in California, Chile, Australia and Argentina, where it is often blended with Cabernet Sauvignon. |
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Méthode Champenoise
Made by the Champagne method. The traditional bottle-fermented method for producing sparkling wines, including fermenting, aging, hand riddling and disgorging - all in the same bottle that will eventually reach the consumer. |
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Methuselah
A very large wine bottle holding six litres, the equivalent of eight regular wine bottles. |
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Mid-palate
A tasting term used to describe the feel and taste of a wine when held in the mouth. |
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Müller-Thurgau
A white grape variety the result of cross-breeding the Riesling grape and the Silvaner grape. |
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Muscatel
Wine made from Muscat grapes, usually sweet and usually high in alcohol. |
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Must
Unfermented grape juice, including pips, skins and stalks. |
