Glossary of Wine Terms
You can browse our topics using the letters below, or search for a term.
|Loire||A river in central France as well as a wine region famous for Chenin Blanc, Sauvignon Blanc, and Cabernet Franc.|
|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.|
|Nebbiolo||A red grape popular in the Piedmont region of northwest Italy; the grape that yields both Barolo and Barbaresco.|
A French term for a person or company that buys wines from others and then labels it under his or her own name; stems from the French word for 'shipper.'
Synonymous with bouquet; the sum of a wine's aromas.
A term used to describe woody aromas and flavors; butter, popcorn, and toast notes are found in 'oaky' wines.
|Organic||Grapes grown without the aid of chemical-based fertilizers, pesticides, or herbicides.|
|Oxidized||A wine that is no longer fresh because it was exposed to too much air.|
An indication of a wine's acidity expressed by how much hydrogen is in it.
|Phylloxera||A voracious vine louse that over time has destroyed vineyards in Europe and California.|
|Piedmont||An area in northwest Italy known for Barolo, Barbaresco, Barbera, Dolcetto, and Moscato.|
|Pinot Blanc||A white grape popular in Alsace, Germany, and elsewhere.|