MACERATION.
Process in which the skins and other solid substances of the grapes remain in the wine during fermentation. The alcohol acts as a solvent to extract the colour, the tannins and the aroma of the skins.
MADURED.
Wine aged in barrels or in bottles for at least three years.
MAGNUM.
Larger bottle than normal. Contains 1.5 litres.
MAHOGANY.
Second stage in the maturing of brandies, rums or full-bodied wines. Colour between brown and yellow, which they acquire when they are older.
MALIC.
Flavour similar to that of the green apple which is present in grapes which are not fully ripe.
MALOLACTIC FERMENTATION.
A second fermentation of some wines, through the action of bacteria, in which the malic acid is transformed into lactic acid, although this is not always produced.
“MANZANILLA”.
A full-bodied “fino” wine, produced in Sanlúcar de Barrameda (Andalucía).
MATURE.
Ready to drink.
MEDITERRANEAN-TYPE.
Aroma which is a combination of alcoholic, burnt, sweet, raisiny and caramelised characteristics, among others, appreciable in wines made with grapes from vineyards in hot areas.
MELLOW.
Sweet and dense flavour. It is not a negative term.
MENTHOL.
Noble aroma of some matured red wines.
MERITAGE.
Term which combines the words “merit” and “heritage” and which the Californian wineries apply to quality wines which do not fulfil the minimum requirements to be labelled as varietals (that is, 75% of the variety of the relevant grape).
METALLIC.
Metallic flavour.
“MÉTHODE CHAMPENOISE”.
Laborious process which is used in order to achieve a second fermentation of the wine, in which the bubbles appear. All champagne and most of the high quality sparkling wines, such as cava, are produced using this method.
METHUSELAH.
An extra large bottle which contains 6 litres of champagne, the equivalent of eight normal bottles.
MINERAL CHARACTERISTICS.
Wine which has an aromatic nuance which reminds one of slate, sand or flint.
MITE.
Small arthropod which attacks the leaves of the vine.
MORELLO CHERRY.
Paler colour than a red wine and darker than a rosé wine.
MOTHER.
Sediment or lees which is deposited in the bottom of the barrel. Wine concentrated by ferment, which may be added to ordinary wines to give them body.
MOULDY.
Having an unpleasant smell of mould or humidity. The main causes of this phenomenon may be that the wine has been produced using mouldy grapes, stored in vats or barrels which are not very clean, or bottled and sealed with a contaminated cork.
MUST.
Unfermented grape juice which is obtained through crushing or pressing. It also refers to the grape juice which is in the barrel or vat before being converted into wine.
