M Flashcards
Maceration
This process, used primarily in making red wine, involves steeping grape skins and solids in wine after fermentation, when alcohol acts as a solvent to extract color, tannins and aroma from the skins (aided by heat, the amount of skin contact and time). Cold maceration (steeping when the must is not heated), takes place before fermentation.
Made and Bottled By
On U.S. labels, this indicates only that the winery crushed, fermented and bottled a minimum of 10 percent of the wine in the bottle.
Maderized
Describes the brownish color and slightly sweet, somewhat caramelized and often nutty character found in mature dessert-style wines.
Magnum
An oversized bottle that holds 1.5 liters.
Malic Acid
A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples. It is converted to smoother lactic acid during malolactic fermentation.
Malolactic Fermentation (ML)
A bacterial fermentation occurring in most wines, this natural process converts sharper malic acid (found in green apples) into softer lactic acid (found in milk). Total acidity is reduced; the wines become softer, rounder and more complex. In addition, malolactic fermentation stabilizes wines by preventing an undesirable fermentation in the bottle. Often called the secondary fermentation. Frequently associated with big, rich, buttery Chardonnay, malolactic fermentation is prevented when fresher, crisper styles are desired.
Manzanilla
Manzanilla is a category of fino Sherry made only in Sanlucar de Barrameda. It is lighter and drier than most finos.
Masculine
Describes wines with firmness, power and strength.
Mature
The stage at which the wine will not gain any additional complexity with further bottle aging and is ready to drink. Also describes grapes when they are fully ripe.
Meaty
Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
Meniscus
The thin rim at the edge of a wine’s surface where the wine meets the glass.
Marcaptans
Also known chemically as thiols, mercaptans are organosulfur compounds that emit unpleasant, skunky aromas of rubber, sulfur or garlic. Mercaptans are often encountered in wines suffering from reduction (in which case exposure to oxygen may alleviate the flaw) as well as in very old white wines.
Meritage
An invented term, used by California wineries, for Bordeaux-style red and white blended wines. Combines “merit” with “heritage.” The term arose out of the need to name wines that didn’t meet minimal labeling requirements for varietals (i.e., 75 percent of the named grape variety). For reds, the grapes allowed are Cabernet Sauvignon, Merlot, Cabernet Franc, Petit 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.
Méthode Champenoise
The labor-intensive and costly process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles. All Champagne and most high-quality sparkling wine is made by this process. Also known as méthode traditionnelle.
Méthode Traditionnelle
See Méthode Champenoise.