Maceration:
The practice in red wine making of allowing the grape juice or wine
to remain in contact with the skins and seeds. While some maceration
occurs during fermentation, winemakers can deliberately prolong this
period in order for the juice to draw phenolics- color, flavor and
tannins from the skins.
Maderise:
When a white wine turns brownish or a rose turns deep orange after
oxidation has taken place; appears to be a Madeira but is wine turned
bad.
Magnum:
A bottle equivalent in capacity to 2 standard bottles (1.5 litres,
51 US fl. oz., 53.1 UK fl. oz.).
Malic
acid: One of the three primary acids, along with tartaric
and citric, that occur naturally in grapes and play a part in the
flavour and acidity of wine. Malic acid lends fruitiness to wine but
is strong in flavour and can be harsh if overabundant. Malolactic
fermentation is a technique used to diminish its adverse effects.
Wine Glossary- Dallas Bartenders
Malolactic
fermentation: A type of fermentation sometimes carried
out after the primary fermentation to soften an overly acidic wine.
Lactic bacteria convert strong-tasting malic acid into the milder
lactic acid and carbon dioxide. Unwanted malolactic fermentation can
occasionally occur in bottle resulting in slight carbonation or spoilage.
Marie-Jeanne:
Bottle used in Bordeaux equivalent to 3 standard bottles (2.25 litres,
76.5 US fl. oz., 79.7 UK fl. oz.).
Mature:
Describes a wine that has developed fully, having reached its optimal
age for drinking.
Mead:
An alcoholic beverage made by fermenting honey.
Meaty:
Describes a wine with so much rich extract and mouth-filling body
that it seems chewable.
Mellow:
A wine that is soft and smooth with no overwhelming
overtones.
Mercaptans:
Particular chemical compounds that can develop in wine after fermentation
if the yeast is allowed to react with sulphur in the lees. They are
pungent, smelling of skunk or rubber, but can be avoided by proper
handling of the wine.
Wine Terminology- Dallas Bartenders
Mesoclimate:
This term refers to the distinct climatic conditions of a specific
area, from tens to hundreds of meters or yards across. This is usually
the correct term to use in reference to the conditions affecting a
vineyard or potential vine-growing site, though microclimate is frequently
and erroneously used.
Methuselah:
Large bottle used in Champagne and Burgundy equivalent to 8 standard
bottles (6 litres, 1.58 US gal., 1.32 UK gal.).
Microclimate:
This term refers to the distinct climatic conditions within a very
specific area, no larger than a few metres or yards across and frequently
much smaller. It might refer to conditions at a certain depth of soil,
or within the shade of a particular tree. It is widely misused to
mean the climatic conditions affecting a larger area, a vineyard for
example, for which mesoclimate is the correct word. It is intended
to convey the finicky nature of vines and the potentially profound
effects of slight changes in elevation, soil, exposure, etc. on the
resulting wine.
Mulled
wine: A winter beverage made of wine that has been
heated and flavored with sugar or honey and possibly spices, fruit
or brandy.
Must:
The mixture of crushed grapes and juice as it ferments.
Must
weight: A measurement of the fermentable sugars in
grapes or grape must. This important measurement gives an indication
of the potential alcohol content of a wine. Measurements are made
using either a refractometer or a hydrometer and the result is represented
by a number on a scale.
Muzzle
or cage: The wire basket that holds the cork in place
on a bottle of sparkling wine.
Wine Glossary- Dallas Bartenders
N
Nebuchadnezzar:
Largest bottle used in Champagne and Burgundy, equivalent to 20 standard
bottles (15 litres, 3.96 US gal., 3.3 UK gal.).
Noble
rot: A name given to the desireable form of the grape
mold Botrytis cinerea that enhances many late-harvest wines.
Nose:
The effect of a wine on the olfactory glands of the human nose including
the aroma, bouquet and other particular characteristics.
Nutty:
Often used to describe sherries of medium dryness
with a taste reminiscent of walnuts.
Wine Terminology- Dallas Bartenders
O
Oak:
The primary wood used to make barrels for ageing wine. It is hard
and watertight but, perhaps more importantly, it imparts phenolics
such as tannins and important flavour compounds to wine. The most
sought after and expensive oak is French in origin, though American
oak, while cheaper, is considered by some to be as good or better.
Oak
aged: Applied to wine that has been aged in oak barrels.
Off
dry: Having just a trace of sweetness.
Oily:
A term applied to a wine with a viscous texture or a wine that is
low in acidity and feels flabby in the mouth.
Open:
A wine that is developed and ready to drink; opposite of closed.
Oxidize:
A term that refers when a wine has too much exposure to the air, possibly
making a wine darker or affecting the flavor by weakening it.
