Swiss Wine Regions

Glossary of M


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


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


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.


French for fruit skins. See pomace.


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.


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


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.


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.


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


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


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


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.


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


A French sparkling wine not made in the Champagne region


A gummy substance produced by certain plants


See lees.

Mulled wine

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


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

Pinot Gris

Called Malvoisie in Valais, this grape has nothing to do with any of the Malvoisie varieties of the Muscat family and is another of the mutations of Pinot Noir. A vine grown in many of the Swiss areas, in Valais, Pinot Gris produces a fine sweet late harvest wine with honey overtones.


Durize is a red wine grape, possibly indigenous, grown in the Valais district of Switzerland


An old vine, but you won’t find it for sale anymore. However it’s being experimented with by Jean Nicollier (I’m searching for more references). The Bernarda is a Prié blanc from the Val d’Aosta that may have come into Switzerland over the St. Bernhard pass, and hence the name.

He who loves not wine, women and song remains a fool his whole life long.

Martin Luther

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