List Categories and Listings by M
French term for an appellation where all the vineyards in the appellation are under single ownership.
Italian term for a sparkling wine that has gone through secondary fermentation in a tank (Charmat method) as opposed to the traditional method of fermentation in the bottle that consumers will eventually purchase.
A bottle holding 1.5 litres the equivalent of two regular wine bottles.
French term for a large oval barrel with a capacity of 159 gallons (600 liters)
French and Spanish terms for a fortified wine made by mixing unfermented grape juice with an alcohol spirit. For example Pineau des Charentes
French term for a grape grower who makes their own wine. Often associated with the Champagne wine region where producers of Grower Champagnes are identified by the initials RM (for Récoltant-Manipulant) on wine labels
The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.
The complex chemical reaction between amino acids and sugar in the wine or grapes. During the raisining process of grapes such as in the production of straw wine the Maillard reaction process play a vital role in concentrating the flavors of the grapes. ...
A qualification (not an academic degree) conferred by The Institute of Masters of Wine which is located in the United Kingdom.
A strong tasting acid in wine reminiscent of the flavor of green apples. The amount of malic acid in grapes is gradually reduced during the ripening process while the grapes are on the vine and can be further reduced during winemaking by fermentation and ...
The sparkling effervescence of a wine. In the glass it perceived as the bubbling but the surface of the glass can affect this perception. Premium quality sparkling wine has a mousse composed of small persistent string of bubbles.
A process of filtration that uses a thin screen of biologically inert material perforated with microsize pores that capture matter larger than the size of the holes.
French term usually used for wines of mid-level sweetness or liquoreux.[9]
Italian term for concentrated grape must used to add sweetness to a wine. Similar to the German term süssreserve
A light German wine flavored with sweet woodruff in addition to strawberries or other fruit.
A wine that has been oxidatively aged by maderisation. Often associated with the wines of Madeira
The balance of weight acidity and fruit flavors that are perceived while the wine is still in the tasters mouth and before swallowing
