Glossary

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Maceration:

Process in which the must is left in contact with the skins to favour extraction of colour and aromas.

Maderized:

Distinctive brown color in wine due usually to period of air exposure. Regarded as synonym for "oxidized" (see also sherrified).

Malolactic fermentation:

Secondary fermentation occasionally detected in bottled wines. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.

Magnum:

Bottle of 1.5 litres, equal to 2 normal (75cl) bottles.

Matchstick:

Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of "burnt matches", found in minute amounts very occasionally trapped in bottled white wines. Dissipates with airing or decanting.

Mature:

Tasting term indicating a wine that has aged sufficiently to be ready to drink at its best.

Meager:

Lacks "body" and "depth". Has definite feeling of flavor dilution. Seems to occur in some select varietal wines vinified from grapes subjected to late season rain, although there are other explanations as well (see also thin, watery).

Meaty:

With much body as though you could chew it. The reference is to lean meat, so indicates less body present than "fleshy" (see also fat, oily).

Mouth-filling:

Wines possessing intense flavors which seem to affect every sensory nerve in the mouth. Usually slightly high glycerin component,slightly low acid (see also corked, dirty).

Musky:

Tasting term used to indicate a floral, perfumed aroma, typical of aromatic grapes of the Muscat family.

Must:

In winemaking, the mixture of grape skins and grape juice that results after crushing but before fermentation has transformed it into wine.

Must weight:

Measure of the amount of sugar in the must. This gives a guide to what the final alcohol content will be.

Musty:

Tasting term used to indicate a stale, unpleasant aroma.