Glossary

Maceration

The process by which the grape solids (skin, seeds) are left to soak in the must in order to extract the desired components, such as tannins, aromas and pigments.

Maceration (carbonic)

A vinification method used mostly to produce certain young or recently commercialised wines (vin nouveau). The release of aromas is facilitated by allowing whole grapes to macerate in an anaerobic environment. Enzymes in the grape then begin the process of sugar fermentation, which is continued in the normal fashion by yeast in the presence of oxygen.

Maceration (cold) (Macération pelliculaire)

A pre-fermentation phase that consists of letting the grapes macerate away from air and at a low temperature in order to activate aromatic precursors. This phase is followed by the typical fermentation phase with yeast in the presence of oxygen to transform sugar into alcohol.

Maderized

Describes wine that has aged for too long and has acquired a Madeira- or sherry-like taste and amber colour. A maderized wine is far past its peak and is considered at the end of its life.

Magnum

A bottle that contains one and a half litres, or the equivalent of two bottles of 750 mL.

Malbec

Sometimes called Cot, this a red grape variety found throughout Bordeaux and that likes warm terroirs. It produces dark wines with predominant notes of violet and plum with a strong tannic structure.

Malic acid (Malique)

Malic acid, which occurs naturally in many wines, is transformed into lactic acid during malolactic fermentation.

Marc

The grape solids that are pressed at the end of alcoholic fermentation to produce press wine. Press wine is richer but less balanced than free-run wine and is used for blending.

Masculine (Viril)

Describes wine that is full-bodied, robust and powerful.

Medium sweet (Moelleux)

Describes sweet wines with less sugar than dessert wines.

Mellow (Fondu)

Describes wine, usually aged, in which the different characteristics have blended together resulting in a harmonious, very well balanced whole.

Mildew (Mildiou)

A disease caused by a parasite fungus that attacks the green parts of the grapevine, especially the leaves.

Muscadelle

A white Bordeaux grape variety that produces very perfumed wines with notes of orange juice and musk.

Musky

Describes an odour similar to musk. In Bordeaux, this note is often found in wines made with the Muscadelle grape variety and in the bouquet of red wine that has aged in the bottle.

Must (Moût)

Grape juice before fermentation has been completed.