Maceration
Part of the wine-making process where the grape juice is in contact with the grape solids such as skins, flesh, seeds and stems.
Madeira
Portuguese fortified wine given a particular character through oxidation and aging. The Duke of Clarence, facing execution in the 15th century, is said to have opted to be drowned in a vat of madeira.
Maderized
Wine having an oxidised character similar to madeira.
Magnum
A large wine bottle with a capacity of 1.5 litres, equivalent to two normal size bottles.
Malbec
Dark purple grape grown around the world which makes robust red wines.
Malic acid
Acid which produces the sourness in fruits. In wine it adds a flavour of green apples.
Malolactic fermentation
Process by which malic acid is converted into lactic acid, making a wine smoother and creamier.
Manipulant
French term for a wine estate which both grows grapes and makes its own wine. 'Grower Champagne' is produced by the estate that grows the grapes, and the label will be marked RM for Récoltant-Manipulant.
Marc
The solid remains of the grapes once the juice has been pressed out, also known as pomace. Can also refer to the liquid extracted in each pressing.
Mas
French word for a vineyard.
Masculine
Wines with strong flavours and robust tannins are sometimes described as masculine.
Maso, Masseria
Italian terms meaning a wine-making estate.
Master of Wine (MW)
Qualification denoting significant expertise in wine and wine-making techniques.
Mature
A wine that is ready to drink. Some wines can be left to mature for longer and will continue to improve.
May wine
A German white wine infused with the herb woodruff. Served in the spring, often with pieces of strawberry floating in it.
Mead
Alcoholic drink made from fermented honey.
Medicinal
Wine tasting term indicating a combination of sweetness and bitterness like an ointment or cough mixture. Can be the result of Brettanomyces.
Medium bodied
Wines with middling body - not light and not heavy.
Médoc
Wine region in Bordeaux, on the Left Bank.
Melchior
Large wine bottle with a capacity of 18 litres, equivalent to 24 normal wine bottles.
Melchizedek
Large wine bottle with a capacity of 30 litres, equivalent to 40 normal wine bottles.
Meritage
Californian term for American wines made using Bordeaux grape varieties.
Merlot
Versatile blue-skinned grape grown around the world. Often blended with Cabernet Sauvignon.
Merlot-to-go law
US wine law which allows restaurant customers to take home an unfinished bottle of wine. Also known as 'cork and carry'.
Mesoclimate
Climatic conditions in a specific small area where grapes are grown, such as a single vineyard, valley or hillside.
Méthode champenoise
Method of sparkling wine manufacture where the second fermentation, which produces the fizz, takes place in the bottle. Also known as méthode traditionelle, the traditional method or the Champagne method.
Methuselah
Large wine bottle with a capacity of 6 litres, equivalent to eight normal wine bottles.
Metodo charmat
Wine-making method where fermentation takes place under press in stainless steel vats. Also known as the Italian method (metodo Italiano).
Metodo classico/metodo tradizionale
Italian terms for sparking wine made to using the méthode champenoise.
Metodo Italiano
Wine-making method where fermentation takes place under press in stainless steel vats. Also known as the Charmat method.
Microclimate
Climatic conditions in a very small area, for example a single row of grape vines.
Micro oxygenation
Adding small amounts of oxygen to wine during fermentation or maturation, effectively speeding up the aging process.
Micro vinification
Barrel fermentation, rather than making wine in large vats.
Mid-palate
The wine flavours sensed after the initial flavour (attack) and before the finish, which are the bulk of the wine's taste.
Millerandage
French term indicating that the grapes have matured at different rates, so grapes in the same bunch vary in size and ripeness.
Millésime
French word for vintage, the year the wine was made and bottled.
Mineral
Mineral and minerality refer to salty and flinty flavours found in some wines.
Mis en bouteille au château
French phrase meaning the wine was bottled at the winery.
Mistelle/mistela
French and Spanish words for a fortified wine made by adding alcohol to partially-fermented grape juice.
Moelleux
French term for wines with middling sweetness.
Monocepage
French term for a wine made from a single grape variety.
Monopole
French term for a wine made from grapes which come from a single vineyard.
Mousey
Wine fault resulting in musky, mouse-like flavours. Can be caused by Brettanomyces.
Mousse
The bubbles in a sparkling wine.
Mousseux
French general term for sparkling wine.
Mouth feel
The feel of the wine in the mouth, as distinct from its flavours. Influenced by acidity and tannin.
Mouth filling
Wines which feel like they fill the mouth with flavour.
Mulled wine
Hot, spiced wine traditionally served around Christmas time.
Muscular
Concentrated wines with strong tannins are sometimes described as muscular.
Must
Freshly crushed grapes, including the juice, skins, flesh, seeds and stems.
Musty
Wine tasting term for wines with damp, mould-like aromas and flavours.
Mutage
Making fortified wines by adding alcohol to partially-fermented grape juice to stop fermentation while there is still some sugar in the juice.
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