Home > Wine Glossary > M: Macroclimate to Must Weight

Wine Glossary: M

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Macroclimate
A term used to describe the climate of a large area, such as a entire wine-producing region. Related terms include mesoclimate and microclimate. The macroclimate has an obvious effect on the grapes.

Madeirisation
A tasting term. Wines that taste Madeirised - like Madeira - are most probably oxidised and therefore faulty. It generally only occurs in white wines. The resemblance to Madeira comes from the fact that oxidation is an intrinsic aspect of this unique wine. This oxidation occurs as the wines are heated in the estufa, so it may be that wines that taste Madeirised have been the victim of poor storage.

Magnum
A large format bottle, equivalent to two standard bottles. See my advisory page on wine bottle sizes for more information.

Malic acid
One of the main contributors to the acidity of a wine. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. Whereas this may be desirable in some white wines, in others, and in most reds, it is not. Hence winemakers encourage its conversion to lactic acid with the malolactic fermentation. Other important acids include citric, tartaric and acetic.

Malolactic fermentation
This is completely separate from the alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol. The malolactic fermentation, which is a bacterial process, results in conversion of the sharp tasting malic acid to the softer lactic acid. Whether a winemaker permits or blocks the malolactic (or 'malo') depends on the style of wine he/she aims to make. Most red wines, and some whites depending on the style, undergo malolactic fermentation.

Manzanilla (Spain)
A dry Sherry, similar in style to Fino, from Sanlúcar de Barrameda.

Marc (France)
This term describes the mass of skins, pips and stalks left behind once all the fermented juice - wine - has been taken off. It makes good fertiliser, but can also be distilled to make spirits.

Marie-Jeanne
A large format bottle, equivalent to three standard bottles. Not a commonly found format, and generally limited to Bordeaux. See my advisory page on wine bottle sizes for more information.

Master of Wine
The top qualification for those in the wine trade, it being the last in a series of examinations devised by the Wine & Spirits Education Trust. Only a few hundred have passed, and the failure rate sits at about 70%, so it isn't to be undertaken lightly.

Mesoclimate
This term describes the climate of a small area, typically an individual vineyard or hillside. Related terms include macroclimate and microclimate.

Méthode Champenoise (France)
The traditional method for making Champagne, in which the second fermentation occurs within the bottle. A legally protected term - only Champagne may wear this on the label - although the method is used the world over. For more details see my Champagne Guide.

Méthode Traditionelle (France)
Winemakers outside Champagne using the Methode Champenoise may use this to describe the process on the label. They are legally prevented from using the term Methode Champenoise.

Methusaleh
A large format Burgundy and Champagne bottle, equivalent to eight standard bottles. In Bordeaux this size is known as an Imperiale. See my advisory page on wine bottle sizes for more information.

Midpalate
A tasting term. After taking a mouthful, hold it in the mouth, and see what you get from the wine. Does it have enough flavour and texture? What are the tannins and acidity like? When describing how the wine develops in the mouth, you are describing the midpalate. Describing your immediate impression would be to discuss the wine's entry. Then swallow, to judge the finish and length.

Microclimate
This term describes the climate immediately around the vine. It is influenced by canopy management. Related terms include mesoclimate and macroclimate.

Millerandage (France)
This term describes the failure of some grapes in a normal bunch to fully develop. The result is uneven berry size. It is caused by cool weather during flowering.

Mise en bouteille (France)
Bottled.

Moelleux (France)
A sweet or medium-sweet wine.

Mousse (France)
A tasting term. A description of the mousse is referring to how fizzy a sparkling wine seems in the mouth. A soft mousse is not too fizzy. A harsh mousse is too fizzy, like a carbonated soft drink, perhaps.

Mousseux (France)
A sparkling wine. Generally used outside Champagne to describe wines of lesser quality, quite possibly not made by the Methode Champenoise.

Must
The must is the mixture of fermenting grape juice, pips, skins, stalks and so on. It is distinct from marc, which is all of these once the grape juice has been removed. An assessment of must weight is vital in guiding the winemaker.

Must weight
An indicator of the sugar content of the fermenting wine, and therefore an invaluable guide for the winemaker. There are a number of scales used to express must weight, including Baumé, Brix, Oechsle and KMW. My article on must weight in my Sweet Wine series gives more information.

Mutage
The process of arresting fermentation by the addition of grape spirit, this is essentially fortification. See my feature on mutage, in my Sweet Wine series, for more detailed information.

Glossary pages: A B C D E F G H I J K L M N O P Q R S T U V W XYZ