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The redwinebuzz.com glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This includes terms relevant to growing and production of wine. Where possible, we also provide a guide to pronouncing these names. See our Pronunciation Guide for an explanation of the notation. Browsing the glossary can be very informative. At redwinebuzz.com we firmly believe that even casual perusing of the material can be an active learning process. |
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Maceration: (wine making term). A method used to impart color, aroma, flavor and tannin to red wine. There are several approaches to the process of steeping grape skins and solids in wine before or during fermentation: Cold maceration is performed before fermentation. The must is held in a vat or tank that is actively cooled for a few days or so during which time color, aromas and flavors are extracted from the skins as the grape's cells break down and release these compounds. “Punching down” is a method of stirring the fermenting wine must with varying frequency which imparts color, flavor, aroma and tannins in proportion to the frequency of stirring. The alcohol and the heat generated aid extraction of pigments, tannins, aroma and flavor.
Machine harvesting: Automated collection of fruit from the vine. A machine harvester passes through the rows of vines and thrashes the vines with rubber paddles knocking the individual grapes off the vines. The grapes are then collected and separated from stems and leaves. It is a rapid way to harvest allowing the grapes to be picked efficiently and at night, which preserves their freshness. This method is commonly employed in growing regions where labor forces are too small to harvest by hand.
Macroclimate: Describes the climate of an entire wine-producing region such as Santa Barbara County or the Central Coast. See also: ‘microclimate’ and ‘mesoclimate’.
Madeirization: (wine making term). Intentional oxidation of grapes in estufa (hothouses used for this purpose in Madeira, where these wines are made). The resulting wines (typically whites) are sweet and caramelized in taste.
Madeirized: (tasting term). Describes wines which are brownish color, sweet and caramelized, and often nutty in taste, resembling the whites made in this style. This is a character of mature dessert wines, but it also refers to white wines which are oxidized and flawed. Inappropriate storage conditions may result in this character as well.
Malic: (tasting term ). Describes the green apple flavors of young grapes.
Malic acid: One of the main acids in a wine. It has sharp, green taste resembling a green apple. In some white wines, this is an expected and appropriate flavor. It is a flaw in red wines. To eliminate this from the wine’s flavor profile, winemakers will encourage malolactic fermentation which results in the conversion of malic acid to lactic acid.
Malolactic fermentation: (wine making term). A bacterial process during which sharp tasting malic acid is converted to the softer lactic acid. This process is separate from alcoholic fermentation, which is the action of yeast upon sugar producing alcohol, carbon dioxide and heat. This process is part of the production of most red wines, and some white wines.
Marc: (French wine making term). Refers to the skins, seeds and stalks that remain after pressing. It is distilled to obtain raw brandy, produce grape seed oil or is used as fertilizer. Also called: ‘pressings’. and 'pomace'.
Master of Wine: (Abbreviated: MW). A title bestowed by the Institute of Masters of Wine, a British origin based in London with international membership. It promotes excellence in wine scholarship and appreciation. To achieve this status, one must pass a series of difficult examinations testing knowledge and wine tasting skill. There are currently 251 Masters of Wine in 20 countries. Over 20 of them are in the USA.
Mature: (tasting term). Denotes a wine which has evolved and is ready to drink.
Meaty: (tasting term ). Describes red wines with robust concentration. These wines may have a chewy mouthfeel and may smell like cooked meat.
Meritage: A trademark term (joining the words: ‘merit’ and ‘heritage’ and pronounced like "heritage"). It was created in 1988 by the Meritage Association (a group of American Vintners) to: “identify hand-crafted wine that represent the highest form of the winemaker’s art, blending and distinguish these wines from the more generic moniker ‘red table wine’”. These wines are blended from traditional “noble” Bordeaux varieties: A red Meritage wine is made of two or more of the following: Cabernet Sauvignon, Cabernet Franc, Carmenere, Gros Verdot, Malbec, Merlot, Petit Verdot and St. Macaire. Per stipulations of the Meritage Association, no varietal may make up more than 90% of the blend. A white Meritage wine is a blend of two or more of the following: Sauvignon Blanc, Sauvignon Vert and Semillon with no varietal making up more than 90% of the blend.
Mesoclimate: The climate of a small area, usually an individual vineyard or hillside or valley such as the Santa Rita Hills or Santa Maria Valley which are all within the Santa Barbara County appellation. See also: ‘macroclimate’ and ‘microclimate’.
Méthode Champenoise: (French wine making term). [me-THO sham-PEN-wahs] [?] This is the traditional method of making Champagne, now used the world over. Additional fermentation occurs within the bottle after the addition of sugar. This is a legally protected term and only sparkling wines from Champagne may carry this on the label. Everything else is referred to as ‘Sparkling Wine’. Also: "metodo classico" in Italian. (more detail)
Méthode Traditionelle: (French wine making term). [me-THO tra-DIT-yon-EL] [?] A term used by winemakers outside Champagne who make sparkling wine with the Méthode Champenoise which in itself is essentially a trademarked term. There is no significant difference in the two processes. (more detail)
Microclimate: The smallest of the climate categories. It may be as small as the area immediately around the vine or between rows of vines. The microclimate is very much influenced by vineyard management techniques, canopy management and soil management. These seemingly minute manipulations may profoundly affect the character of grapes. See also: ‘mesoclimate’ and ‘macroclimate’.
Midpalate: (tasting term). Used by some to describe the flavors and sensations of the wine that develop in the mouth. This term encompasses impressions of flavor, tannin, alcohol, body and texture. Some just use the term ‘palate’. The immediate impression of the wine in the mouth is termed ‘entry’. The midpalate is followed by the ‘finish’.
Millerandage: (French wine growing term). [MIL-en-DRADZH] [?] Describes the failure of some grapes in a bunch to develop fully, resulting in berries of uneven size. It is a result of cool weather during flowering. See also: ‘coulure’ and ‘fruit set’.
Monocepage: (French wine making term). [MO-NO se-PADZH or say-PADZH] [?] This term describes a wine made totally of one specific varietal. See also: ‘cepage’ and ‘Cépage améliorateur’.
Monopole: [MO-no-POL] [?] Denotes a vineyard owned by one proprietor. Since in some wine growing regions, vineyards may be shared by a number of producers, the word monopole is used on labels of wines originating from such vineyards. The opposite of; ‘Morsellated’.
Monterey: (AVA). A huge growing region on the eastern side of Monterey County includes the entire Salinas Valley, and part of Carmel Valley. Temperatures rarely exceed 75 degrees Fahrenheit. The region has one of the world’s longest growing seasons, which allows for wines from grapes grown in the Monterey AVA to have great balance. More.
Monterey County: (AVA). Large wine growing region located in California’s Central Coast along an 80 mile long valley at the county’s eastern edge. This AVA includes seven distinct sub-regions: Arroyo Seco, Carmel Valley, Chalone, Hames Valley, the large Monterey AVA encompassing the Salinas Valley, San Bernabe (awarded AVA status in 2004), San Lucas and the Santa Lucia Highlands. More.
Morsellated: Describes vineyards which are owned by multiple growers. More specifically, each grower owns a portion of the same vineyard. The opposite of: ‘Monopole’.
Mousse: (tasting term). [MOOS] [?] The frothy foam that forms on the surface of a poured glass of sparkling wine as well as the wine's effervescence. Also, the foamy, effervescent sensation in the mouth when a sparkling wine is sipped. In both instances, a delicate, light and persistent mousse is desired.
Mouthfeel: (tasting term). Describes the general sensation of the wine in the mouth. The physical and chemical interaction of the wine in the mouth. Related to: ‘body’ and ‘texture’.
Must: (wine making term). The mixture of fermenting grape juice, seeds, skins and stalks. This differs from ‘marc’ or which is all of the solids remaining after the grape juice has been removed.
Must weight: (wine making term). Indication of the sugar content of the fermenting wine, typically expressed in degrees Brix (°Bx) in California and the rest of the USA. Used to guide the wine maker in making decisions on techniques and strategy for the wine being made.
Musty: (tasting term). Describes an off-putting, damp, moldy or mildewy smell or flavor in a wine. This is the result of wines being aged in dirty barrels or unkempt cellars or exposed to a bad cork. A definite flaw.
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