Swiss Wine Regions

Glossary of M

Maceration

The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.

Madeirized

A wine showing Madeira-like (oxidized) flavor. Also used to describe white wine that is past its prime.

Magnum

A bottle holding 1.5 litres, the equivalent of two regular wine bottles.

Malic acid

A double carboxylic acid which adds a sharpness to wine. Undesirable in high concentrations it is often reduced through malolactic fermentation to lactic acid.

Malolactic fermentation

A secondary fermentation that converts malic acid into softer lactic acid. Adds complexity to Chardonnay and smoothness to reds such as Cabernet Sauvignon and Merlot.

Marc

French for fruit skins. See pomace.

Mash

See must

Master of Wine

A qualification (not an academic degree) conferred by The Institute of Masters of Wine, which is located in the United Kingdom.

May wine

A light German wine flavored with sweet woodruff (herb) in addition to strawberries or other fruit.

Mead

A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.

Medals

Wine show awards for well-made wines. International and capital city wine shows are the most reliable indicators of quality. Gold medals are awarded to wines attaining 18.5 points or more (out of 20 points); silver medals,17.0 to 18.4; and bronze, 15.5-16.9.

Mercaptans

Yeast reacting with lees causing a mousey smell.

Méthode Champenoise

The traditional French method of producing sparkling wines, where the wine goes through secondary fermentation in the bottle in which it is eventually sold.

Methuselah

A large bottle holding six litres, the equivalent of eight regular wine bottles.

Microoxygenation

The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.

Midpalate

A tasting term for the feel and taste of a wine when held in the mouth.

Millerandage

A French term referring to a viticultural problem in which grape bunches contain berries of greatly differing size and levels of maturity. Caused by cool weather during flowering.

Mis en bouteille au château

French for bottled at the winery, usually in Bordeaux.

Morainic

Moraine is soil, rock and other debris deposited by glacial action (glacial drift).

Mousseux

A French sparkling wine not made in the Champagne region

Mucilage

A gummy substance produced by certain plants

Mud

See lees.

Mulled wine

Wine that is spiced, heated, and served as a punch.

Must

Un-fermented grape juice, including pips, skins and stalks. Also call mash.

Must weight

The level of ferment-able sugars in the must and the resultant alcohol content, if all the sugar was converted to ethanol.

Glossary by Letter

  • A (21)
  • B (36)
  • C (38)
  • D (17)
  • E (8)
  • F (24)
  • G (5)
  • H (7)
  • I (4)
  • J (2)
  • K (1)
  • L (10)
  • M (25)
  • N (5)
  • O (10)
  • P (23)
  • Q (1)
  • R (13)
  • S (31)
  • T (21)
  • U (2)
  • V (22)
  • W (11)
  • Y (2)
  • Z (1)

The Wine Grapes of Switzerland

Arvine

Another delivery from Rome, there are actually three Arvine grape varieties, only two used for wine production: Grand Arvine, with the larger berries, and Petit Arvine, with the, you guessed it, smaller berries. The unloved Arvine brune has faded from the scene. Grand Arvine gets criticized for displaying little character, whereas the Petit Arvine tends to have a fuller bouquet and lower acidity. In blind tasting, Petit Arvine generally kicks ass against its plumper brother. Arvine is also an excellent grape for late harvest wine, which can be cellared.

Planscher

Planscher belongs to a group of grapes that do well in the Alpine regions of Italy and in Valais, Switzerland. An ancient white wine grape vine once found in the Rhone valley, it was close to being extinct. Today small amounts of Planscher grow in Visperterminen, Canton Valais.

Diolinoir

A new variety, Diolinoir was developed in 1970 at Pully (Vaud). When grown in favorable locations in Valais, it gives a fine, robust wine, rich in color and with good tannin content. It is a cross between Diolly and Pinot Noir.

Wine is at the head of all medicines; where wine is lacking, drugs are necessary.

Talmud

Swiss Alps, cows, wine bottle and large clock face in Bern, Switzerland

Fine Swiss Wine

Discover Switzerland’s odd grapes, small producers, and eclectic tastes