M

Maceration Carbonique: The method of releasing grape juice from the fruit by exerting Carbon Dioxide pressure on the grapes in an airtight container. The process is used throughout Beaujolais and other parts of the world where the wines are fresh and fruity, light in body and intended to be consumed when young.

Maderized: This is a term used to refer to a wine that has either lost its freshness or has become  spoiled due to the effects of oxidation in the bottle, either from incorrect storage in an warm area, or simply because of it has passed its peak and is no longer fit for consumption.

Malbec: Also known as Cot and Auxerrois, this grape variety is grown in South America particularly Argentina where it is rapidly gaining international acclaim. Traditionally associated with the Cahors region in central France and the Loire Valley it is also grown in Bordeaux. Known for its thick skin and often referred to as the “Black Grape” due to its very dark colour..

Malolactic Fermentation: Often known as malo, it is the natural process of turning sharp malic acids (apples) into softer lactic acid (milk). It is positively encouraged for almost every red wine produced and is common in fuller, fatter, more complex whites, but is usually avoided for lighter, crisper whites and most sparkling wines.

Maitre de Chai: A term used in France that refers to a winery’s cellar master, who is responsible for tending to the maturing casks of wine. Frequently and particularly in smaller concerns, he / she is also the winemaker.

Methode Champenoise: The traditional method of making sparkling wine and the only one permitted in the French district of Champagne where it was invented and mastered. It is the most labour-intensive and costly way to produce sparkling wine but also imparts a character and refinement not obtainable with other less time and labour intensive methods, particularly with regard to the quality of the bubbles produced. A shortcut to the Methode Champenoise is called the transfer process, which eliminates the riddling and degorgement steps, which are the most costly and time consuming  processes.

Middle body: Refers to the part of the taste sensation that is experienced after the initial taste impact on the palate.  The initial taste and finish should be in balance with the middle body. A wine with a weak middle body generally gives the impression of being incomplete and lacking.

Mis en Bouteilles Sur Lie: Literally translating as  “put in bottles on its lees”. This French term refers to the practice of bottling a wine directly from the barrel, immediately after fermentation without racking.  The wine retains a fresh, lively quality, often with a slight fizz due the carbon dioxide absorbed during fermentation that had not completely dissipated when the wine was bottled. “Sur lie” wines often undergo a malolactic fermentation in the bottle, which also contributes to the fizz that appears in the bottle over time. Muscadet from the Loire valley in France is a good example of a wine left Sur Lie.

Must: This winemaking term refers to the unfermented grape juice produced by the crushing of grapes.

N

Noble Rot/Botrytis Cinerea: White grapes affected by this fungus which thrives in humid, moist and damp conditions are perfect for making sweet white wine but it can spoil the colour and taste of red grapes.

Wines made from these grapes can be high in alcohol content because noble rot concentrates the sugar content in the grapes. The most famous examples of wines made from grapes affected by noble rot include the highly priced wines of  French  Sauternes and German TBA.

Nose: What the wine smells like; it’s bouquet, or aroma. The nose is a remarkable object capable of detecting over 2000 different smells and odours.

O

Oak: This is the type of wood used in wine barrels used for the maturation of fine wines. It’s also the type of wood used in the chips that are immersed in many New World  Chardonnays, to produce an oaky, vanilla flavour and aroma.

Oaky: Many wines that are aged for time in oak barrels have an “oaky” character. The wine will actually smell a bit like oak and toasty vanilla. Used appropriately, an oaky wine can be very attractive and add a further dimension to an already attractive wine. When it’s overdone it can block out the other components of a wine and is likely to create a wine that is one dimensional and one that is unlikely to be enjoyed by many.

Oenophile: (also spelt “enophile”). The technical term for a wine buff or connoisseur: a true student of wine

P

Peppery: A tasting term used to describe a spicy, black pepper characteristic on a wine’s nose and palate. Many Syrah-based wines, especially those from the Rhone Valley and from Australia, are considered to be peppery in character.

Phylloxera Vastatrix: This aphid-like insect originating from America nearly munched its way through every vine root in its path whilst almost destroying the entire European wine trade in the late nineteenth century. It has a complex 18-stage life cycle making it nearly impossible to locate its development and exterminate.

Now, nearly all vines are grafted onto American Rootstock such as Vitis riparia and Vitis rupestris because they are less vulnerable to phylloxera. Some phylloxera free areas include Chile and parts of Australia which are able to prevent its advance due to their isolated location.

Port: A sweet, fortified wine made in the Douro region of Portugal, usually enjoyed as an after-dinner drink, although some White Ports make an excellent aperitif.

Q

Qualitatswein: Literally translating as “quality wine”, which, under the German wine law, are one grade above Tafelwein (“table wine”) and one grade below Qualitatswein mit Pradikat (quality wine with special attributes) . Quality wine must come from a single district, and among other qualifications, must be of a minimum alcoholic strength as well as having been produced according to certain viticultural and vinification techniques.

Quinta: Though it’s technically translated as “farm” in Portuguese, it is the term meaning single “vineyard” when talking about the Port wines of the Douro district.

R

Racking: This term refers to the traditional way of clarifying a wine by transferring it from one cask to another and leaving the precipitated solids lying on the bottom of the first cask.

Residual Sugar: This winemaking term refers to the unfermented sugar remaining in a wine after bottling. It is usually described in terms of the percentage by weight, and is detectable when it exceeds three quarters of one percent. Above two percent it starts to taste quite sweet.

Rich:  A wine that is full-flavoured and has an appropriate balance of intensely concentrated fruit, tannin (if red) alcohol, and acidity working together to create a rich texture and flavour.

Rounded: A subjective tasting term used to describe a wine that is balanced, mellow, and full-bodied. Very often this term is used in conjunction with “fat” although the word fat is often used as a criticism.