Vinesugar : Wine Glossary and Terminology

Wine Glossary Terms: M

malolactic fermentation: The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine. Also called ML or secondary fermentation, this acid conversion yields wines with increased complexity and softer acidity.
Merlot: Merlot is traditionally a red wine grape blended into the wines of Bordeaux. In Pomerol and Saint-Emilion, Merlot dominates the wines. In California, Merlot is blended with Cabernet and bottled on its own.
methode champenoise: French term for the method used to make champagne, which is fermented in the bottle. French champagnes and many other sparkling wines are produced using this traditional French technique. The monk Dom Perignon is credited with inventing this method.
microclimate: The climate within a small, defined area. Can dramatically affect the character of the wine produced there.
mulled wine: Red wine that has been mixed with sugar, lemon, and spices, usually including cinnamon, cloves, and nutmeg. Served hot.
must: The mixture of grape juice or crushed grapes that is fermented into wine.