M

A term is used to describe a large area's climate, such as an entire wine-producing region. Related terms include mesoclimate and microclimate. The macroclimate has an obvious effect on the grapes.

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A large format bottle, equivalent to two standard bottles. See my advisory page on wine bottle sizes for more information.

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One of the major factors that contribute to the acidity of a wine. Malic acid has a sharp, green taste – like a green apple's tangy freshness.

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This is entirely separate from the alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol. Malolactic fermentation, which is a bacterial process, results in the conversion of the sharp-tasting malic acid to the softer lactic acid. Whether a winemaker permits or blocks the malolactic (or ‘malo’) depends on the style of wine he/she aims to make. Depending on the style, most red wines and some whites undergo malolactic fermentation.

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This term describes the climate of a small area, typically an individual vineyard or hillside. Related terms include macroclimate and microclimate.​

The traditional method for making Champagne, in which the second fermentation occurs within the bottle, is a legally protected term—only champagne may wear this on the label—although the method is used worldwide.

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Winemakers outside Champagne using the Methode Champenoise may use this term to describe the process on the label. However, they are legally prohibited from using the term Methode Champenoise.​

A large-format Burgundy and Champagne bottle is equivalent to eight standard bottles. In Bordeaux, this size is known as an Imperiale.

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This term describes the immediate climate around the vine. It is influenced by canopy management. Related terms include mesoclimate and macroclimate.​

It's a tasting term. A description of the mousse refers to how fizzy a sparkling wine seems in the mouth. A soft mousse is not too fizzy. A harsh mousse is perhaps too fizzy, like a carbonated soft drink.

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A sparkling wine. Generally used outside Champagne to describe wines of lesser quality, quite possibly not made by the Methode Champenoise.​

Must is the mixture of fermented grape juice, pips, skins, stalks, and so on. It is distinct from marc, which is all of these ingredients once the grape juice has been removed. An assessment of must weight is vital in guiding the winemaker.