Word |
Description |
| Maceration | The process of allowing grape juice and skins to ferment together, thereby imparting color, tannins, and aromas. |
| Madeira | A fortified wine that has been made on a Portuguese island off the coast of Morocco since the fifteenth century. |
| Maderized | Stemming from the word Madeira, this term means oxidization in a hot environment. |
| Magnum | A bottle equal to two regular 750 ml bottles. |
| Malbec | A hearty red grape of French origin now exceedingly popular in Argentina. |
| Malolactic Fermentation | A secondary fermentation, often occurring in barrels, whereby harsher malic acid is converted into creamier lactic acid. |
| Medoc | A section of Bordeaux on the west bank of the Gironde Estuary known for great red wines; Margaux, St.-Estephe, and Pauillac are three leading AOCs in the Medoc. |
| Merlot | A lauded red grape popular in Bordeaux and throughout the world; large amounts of Merlot exist in Italy, the United States, South America, and elsewhere. |
| Must | Crushed grapes about to go or going through fermentation. |
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