Vins de France: Home

Glossary

MACABEU
White grape variety grown in Roussillon that produces a wine that is pleasant when consumed young. It has a touch of acidity and aromas of pineapple and apricot.
MACERATION
Stage of red wine production in which the solid parts of the grape are in contact with the juice to impart their aromas, color and tannins.
MADEIRIZED
Said of a white wine that develops an amber color and oxidized flavor when aged that is reminiscent of Madeira. A madeirized wine is past its prime and considered to be defective.
MAGNUM
Large bottle equivalent to two normal 750 ml wine bottles.
MALBEC
Name used in Bordeaux for the Cot grape variety.
MALIC ACID
Acid naturally present in many wines that is transformed into lactic acid during malolactic fermentation.
MALOLACTIC FERMENTATION
The transformation of malic acid into lactic acid and CO2 , a process that makes a wine less acidic. Lactobacteria perform this operation. Fermentation is initiated automatically and sometimes takes several weeks, especially in cold climates.
MANSENG
Gros Manseng and Petit Manseng are the two main grape varieties used in Jurançon and the AOCs of Southwest France. Gros Manseng produces dry, fresh whites with delicate aromas, while Petit Manseng is well suited for the production of sweet wines from overripe grapes, such as Jurançon Sweet Wines, which are known for their tropical fruit aromas.

DISCOVER THE WINES OF FRANCE

WELCOME

Select your country and your year of birth

Obligatory fields