Maceration:

The process of waiting fermented grape juice with grape peels and pomace. It is applied in red wine production. In this way, aroma, tannin and color on the peels pass to the wine. It is not applied in white wines. Meaning of the word is wetting and softening.

Madeira:

A Portuguese island in Atlantic 400 mil from Morocco and which is famous, reinforced wine of this island.

Maderize:

A fault seen in oxidized wines. It is understood from brownish color, aroma and taste. A taste is formed reminding rotten hazelnut aroma.

Madiran:

A region along with Adour River in Southwest France which is famous for its full bodied red wines.

Malbec:

It is alternative name of Cot grapes used in Bordeaux region. It is a kind of grape for red wine. It is dark colored and blackberry aromas are felt in general.

Malic Acid:

It is one of the acids found in wine. It provides the wine with acerbity. It is highly found in immature grapes. It diminishes when grapes grow. If it is found highly in wine following fermentation as well, the wine is made subject to malolactic fermentation. See. Malolactic Fermentation.

Malolactic Fermentation:

A method applied for getting appropriate percentage of acid and taste in wines with high acidity. It is transformation of malic acid into lactic acid and carbon dioxide in wine. Increase in temperature of the ambient containing the wine may cause it to automatically undergo malolactic fermentation. It contributes complexity in white wines such as Chardonnay; and sweetens red wines like Cabernet and Merlot.

Malvasia:

One of the oldest white grapes of Italy. It is accepted to have a history for 2000 years. It has nice odors like perfume. It is also grown in Portugal, Spain, France, Australia, Yugoslavia, Austria and Germany.

Manzanilla:

A Fino type Sherry. It is produced in the coastal city named Sanlucar de Barrameda. It has a fragile and pale structure and an alcohol percentage in between 15.5 and 19%.

Margaux:

Bordeaux in France, Medoc in Bordeaux, Margaux in Medoc (Chateau Margaux in Margaux)... The most well-known production area of the French winemaking. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot grapes are grown there. Its bodied red wines which may be aged in between 5 and 25 years are famous. It covers 18 Grand Cru production areas. There are 80 castles and manors making production in the area. It is the name of a French female name and means pearl.

Marsanne:

A kind of white grape mostly grown on the north of Rhone Valley in France.

Mash Fermentation:

It is also known as maceration fermentation. The residue obtained following decomposition of grapes is left in the same fermented grape juice without being pressed.

Master of Wine:

A title of specialty granted by Wine Specialists Institute established in England in 1953. Degustation of 36 types of wine is carried out under the supervision of specialists in its exam lasting 3 days. Those passing the exam may use the abbreviation M.W at the end of their names.

Mat:

Red wines lack of brightness. It is a negative characteristic.

Matured:

A wine taste of which has come to light after being aged in bottle, which has developed fully and become ready for drinking.

Meritage:

A term used for the American wines made from the traditional Bordeaux grapes in California wine houses. It was started to be produced in 1988 and registered as a brand in 1989. It was formed by combining the words Merit and heritage.

Merlot:

Smooth, plum-like, matured, sweet and succulent grape for wine. It is especially grown in Bordeaux. It is classified in Cabernet group. It is used in production of red wine. Its bunches are frequent and in a conic shape. It is also intensively grown in all European and New World countries.

Micro-climate:

Climate seen in a specified small area different from the large area surrounding it. Micro-climate affects characteristics of wines.

Middle palate: /h3>A term used for defining the effect left on the palate by keeping the wine in the mouth for a time before swallowing (or spitting) it.

Minervois:

Wines of Languedoc and Roussillon regions in the South France. Wines obtained from Carignan, Grenache and Cinsault grapes are drunk easily and consumed early.

Mint:

It is among spices flavors. It may be seen in certain Cabernet grapes and Zinfandels grown in California.

Mise en bouteille au Chateau (Mis en bouteille au domaine):

A French term expressing that wine is bottled in the place where it is produced. Mise en bouteille may also be used in short forms such as Mis au chateau/domaine. It may be made within legal framework and use of the term in the products is subject to fulfillment of these conditions.

Monopole:

A term used for showing that name of the wine has a single owner in respect of certain French wines. It means Monopoly.

Monosepaj:

Wine produced from a single grape kind. Varietal.

Montepulciano:

Well-known red grape of high quality of Abruzzi region in Italy. It has bodied wines. Montepulciano d'Abruzzo is sample. It is also the grape used in Rosso Conero and Rosso Piceno.

Mourvedre:

A kid of grape making bodied and light red colored wines with low acid. It is grown for the purpose of blending firstly in France followed by California and Australia.

Muller-Thurgau:

White hybrid of Riesling and Sylvaner grapes of Germany. It is also grown in Italy, Austria, Hungary, New Zealand other than Germany. Its wines are soft and flavored.

Muscadet:

Name of the region producing white wines from its grapes found on the west of Loire region and called again with its own name. It is fresh and sec and harmonized especially with sea products.

Muscatel:

One of the oldest known wine grapes home of which is Anatolia and Aegean Islands. It is famous for its flower and fruit aromatic wines. It is considered as ancestor of Vitis Vinifera. It has nearly 200 kinds. The French calls it as Muscat and the Italian calls it as Moscato.