Maceration Maconnais Macon-Villages Madeira Madera County Maderization Maderized Madiran Magnum Mai Tai Maine Maipo Valley Maipu Maize Malbec Malibu Coast Malic acid Malmsey Malolactic Conversion Malolactic Fermentation Malt Malt Whiskey Malting Malvasia Manhattan Manhole Manzanilla Marca Trevigiana Igt Marche Igp Marechal Foch Maremma Toscana DOC Margaret River Margaret Rose Margarita Margaux Marlborough Marsala Marsanne Martinborough Martinez Martini Mary Pickford Maryland Masculine Mash Mash Bill Mash Hopping Mash Tun Massachusetts Masu Mataro Matchstick Maule Valley Mclaren Vale Mcminnville Mead Médoc Mellow Melon De Burgogne Mendocino Mendocino County Mendocino Ridge Mendoza Mercaptan Mercurey Meristem Meristematic Tissue Merlot Metallic Metheglin Methode Champenoise Meursault Mexican Mule Micheal Jackson Michigan Microbrewery Microclimate Midi Mildew Milling Mineral Ions Minervois Minervois Blanc Minnesota Mint Mint Julep Mirassou Mis en Bouteille au Chateau Mission Missouri Mitterberg Igt M-L Mojito Moldova Monferrato Monopole Montagne St. Emilion Montecucco Rosso Montefalco Rosso Montepulciano d'Abruzzo Montepulciano d'Abruzzo DOC Monterey County Monticello Montsant Morellino di Scansano Morey St.-Denis Morgon Mornington Peninsula Moromi Moscato Moscato d'Asti Moscato d'Asti DOCG Moscato d'Asti DOP Moscow Mule Mosel Moselle Moto Moulin-a-Vent Moulis-En-Médoc Mount Barker Mount Benson Mount Harlan Mount Veeder Mourvedre Mudgee Muller Thurgau Murray-Darling Muscadet Muscadet Sèvre Et Maine Muscadet Sèvre Et Maine Sur Lie Muscadine Muscat de Beaumes-de-Venise Muscat de Frontignan Muscatel Mushrooms Must Musty Mute
Maceration is the act of soaking solids in a liquid for certain time periods to extract flavor from the solids. It is employed in wine production to increase extraction of flavor from skins. It is sometimes a method of flavoring liqueurs, gin, and beer. (Wine,Beer,Spirits,Sake,Mead/Production)
Macconais is a wine region in southern Burgundy, adjoining Beaujolais in north central France. The most famous white wine of the region is the chardonnay-based Pouilly-Fuisse. Most of the reds are sold as Beaujolais since the regional borders seem to be more sharply delineated by color of the grape planted than by an arbitrary line drawn on the map. The region is named for the town, Macon, which is the wine center for lower Burgundy. (Wine/Appellations)
Macon, short for the Maconnais AOC, in eastern France, makes up the largest white wine producing area of Burgundy. While red wine is produced from either Pinot Noir or, more commonly, Gamay, and sparkling wine is produced–called Crémant de Bourgogne here–from a combination primarily of Pinot Noir and Chardonnay, the white wine is what the Macon is all about.

All good white Burgundy is made up of the Chardonnay grape varietal, and that is the case here in this southern outpost. The same limestone soil found in the heart of Burgundy–the Cote d’Or–is found here. And Chardonnay vines just thrive on this. The climate here, though, is drastically different than that of the Cote d’Or. Here, the skies are as blue as the Mediterranean Sea, and the sun warms vines and residents alike.

Chardonnays from Macon may never reach the heights of those from the Cote d’Or, but they are beautifully pure, direct expressions of the varietal without a lot of cosmetic oak treatment. And, for the most part, they are an excellent value. For as little as $10 per bottle, try the easy-to-find Macon-Lugny Les Charmes of Cave de Lugny. This Chardonnay is light, fresh, and minerally. For something a bit fuller-bodied, try the Pouilly-Fuisse from Vincent et Fils, called Chateau de Fuissé. Pouilly-Fuisse, pronounced “Pwi Fweesay,” is a sub-region of Macon that became very popular in the U.S. over the last few decades.

Naturally, prices have come up, and overall quality has come down. However, a few producers take the raw material here and turn it into a beautiful, creamy expression of Chardonnay, with a bit more body than the average Macon. St. Veran is another sub-region. If you see this on the label, you should now recognize that this is an inexpensive white Burgundy made of Chardonnay. Like most Macons, it is light, fresh, and minerally. Try the St. Veran of Georges Duboeuf, which should set you back no more than $12. (Wine/Appellations)
Madeira is a Portuguese island in the Atlantic from which come rich fortified wines of the same name. These wines come in all styles from dry to very sweet but are deliciously balanced by their high acidity. They are unique in their production process of "Maderization", by which the wine is essentially cooked by being raised naturally or in heated tanks. The wine are then oxidized through their aging process. The result of this is a wine that is capable of aging for hundreds of years, is virtually indestructible and is remarkably shelf-stable. Once a favorite of colonial America, Madeira's unique rich, nutty, salty, chocolatey, butterscotch-like character is an excellent option as an aperitif, pairing, or after-dinner sipper. (Wine/Appellations)
Madera County
Madera County, in central California, today is home to about a dozen small to mid-size wineries, although it was the original home of E and J Gallo, once the world's largest winery. This is a very warm area, so red grapes, such as Cabernet Sauvignon and Zinfandel are dominant, while red and white Rhone varieties such as Marsanne, Roussanne and Grenache also perform well in this zone. Some delicate rosés are also produced, while port wines and sherries are also produced from local grapes. The wines are priced reasonably, with a number of the Rhone blends being good values. (Wine/Appellations)
Maderization is the term for oxidation of table wines due to improper (or too long) storage. Maderized wines, both white and red, are recognized by their brown color, lack of fruitiness and oxidized taste. Maderization gives Madeira wines part of their desirable character; but the same character is undesirable in normal table wines. (Wine/Chemistry & Flaws)
Maderized is a term derived from "Madeira', a type of fortified wine from Portugal that is produced by a combination of aging and heating. When used in reference to regular table wines, the term indicates a fault. The color of a maderized white wine is yellow-brown to golden-brown, and it smells and tastes oxidized. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
Madiran is an AOC for red wines produced around the village of Madiran in Gascony, to the south of Bordeaux in southwest France. There are 3,200 acres under vine and the main grape variety in Madiran is Tannat, which must make up at least 40 to 60% of the blend. Tannat can be supplemented by Cabernet Sauvignon, Cabernet Franc, and the obscure variety, "Fer." Many of the best wines in the appellation are produced from 100% Tannat.

The wines, as befits the character of Tannat, are very concentrated and tannic and require bottle age to show their mettle. In many ways Madiran with Tannat is the counterpoint to Cahors with Malbec. Tannat cuttings were taken from Madiran to Uruguay in the early 1800s by settlers from the region and Tannat now forms the base of a not-insubstantial Uruguayan wine industry in much the same way that Malbec was taken from Cahors to Argentina.

Similarly, Uruguayan Tannat has in many ways outperformed the original, and younger vintners in Madiran have been experimenting with Uruguayaan techniques such as micro-oxygenation to soften the wines and make them more accessible in youth. This is a region on the move and exported examples should be sought out as firmly structured food wines that can offer tremendous value. (Wine/Appellations)
A magnum is an oversize bottle, with twice the capacity of a standard 750 ml. wine bottle. The word "magnum" is used for a 1.5 liter bottle of great wine. However, the words "one point five" are usually used for a bottle of ordinary wine. (Wine/Service)
Bittering hop with subtle citrus flavors, apple & pepper aromas, and a clean bitterness. Used in all styles where that clean bitterness is appreciated. Similar to Columbus, Nugget, Hallerauer Taurus, and Magnum(US). Also known as Hallertauer Magnum. Commercial examples of Magnum include: Paulaner Premium Pilsner (bittering). (Beer/Hops)
Bittering hop with very barely discernable citrus & floral aromas. Similar to German Magnum but will less flavor & aromatics. Used in all styles of beer from Pilsners to Strong Ales. Commercial examples of Magnum include: Stone Coffee Milke Stout, Sierra Nevada Torpedo IPA. (Beer/Hops)
Mai Tai
Mai Tai translates from Tahitian to mean "Out of this World" and it is a fitting description for this fun cocktail. The Mai Tai came to light in 1944 in Oakland's Trader Vic's. There, Victor Bergeron, one of the founders of the tiki scene, put together this great drink that deserves to feature the best rums you can get your hands on. (Spirits/Cocktails)
Maine, in the far northeastern United States, produces a small amount of wine, but that wine is not made from traditional wine grapes. Most wine is made from fruit, especially blueberries, along with cranberries and raspberries.

Lately however, a few vitis labrusca varieties such as Frontenac, Marechal Foch (red) and Edelweiss (white) have been planted. It is a bit early to judge the results; however, this is a cool climate, which is promising for a lengthy growing season that can assure wines of good structure and acidity. Overall production is quite limited. (Wine/Appellations)
Maipo Valley
Maipo Valley is perhaps Chile's most famous wine region. It is also arguably the finest for premium red wines. Maipo is located a bit south of Santiago, with part of the appellation actually within the city limits, making it one of the few in the world that are in a similar position. The western half of the region is not considered as important as the eastern portion, as the wines from western Maipo are from vineyards that are located at lower elevations. It is the eastern portion of Maipo, just southeast of Santiago, that is home to the area's finest wines.

The heart of the region is Alto Maipo ("higher Maipo"), where vineyards are situated between 1200 to 2500 feet above sea level; at these altitudes, temperatures are not as hot as in the valley below and yields are naturally limited. Maipo in general has a Mediterranean climate that aids in producing wines of excellent structure, as moderate temperatures ensure very good acidity and freshness. Alto Maipo is red wine country, most notably Cabernet Sauvignon, while Merlot and Syrah are also planted in good numbers. There are many old Cabernet Sauvignon vineyards (40 years plus) in Alto Maipo, and several local producers release special selection wines that offer great breeding and varietal character; these wines have great length on the palate and finish and can age well for several decades. While Chile is definitely a new World wine country, the best wines from Alto Maipo, represent the heritage of the Old World in their approach, as the wines have very good acidity, something not always seen in today's red wines in the Western Hemisphere. (Wine/Appellations)
Maipu (pronounced My-Pooh, to the delight of English speakers) is a sub-region of Mendoza located just to the south of the city of Mendoza itself. It is in the historic heart of the region and home to some of the most iconic names in Argentine wine including Trapiche, Zuccardi, and Rutini.

Vineyards are around 2,600 feet and lie in the flat alluvial plains of the Mendoza river. The sandy, stony soil and proximity to town makes the area the "Rutherford Bench" of the region and as such it should not be surprising that it is a highly coveted source of rich, robust reds with Malbec leading the way, followed by several exciting examples of Cabernet Sauvignon. (Wine/Appellations)
Maize is an unmalted adjunct to beer, typical of popular American light lagers. It is used as a cost-effective contributor of alcohol. (Beer/Ingredients)
While Malbec is historically known as a red Bordeaux variety, it is Argentina that has given this grape its new found popularity. Bright purple in color with ripe plum and black cherry fruit with moderate acidity, Malbec from Argentina has become the people’s choice among moderately priced red wines ($12-$16 a bottle in domestic markets).

Along with the plum and black cherry flavors, there are notes of pepper, black spice and in a few examples, a note of tobacco. Most versions from Argentina are made for consumption upon release or within the first two years after the vintage date; however, a few producers make long-lived offerings of Malbec from older vineyards that retail for $40 or more.

Malbec can work with a humble foods such as empanadas, hamburgers or grilled chicken or even roast meats or lighter game. (Wine/Grapes)
Malibu Coast
Situated in an area within the Santa Monica Mountains in Southern California, the Malibu Coast AVA was established in 2014, although grapes growing here dates back to the early 1800s.

As you might imagine, part of the appellation skirts the city of Malibu near the Pacific Ocean, at the southern border; the town of Calabasas, made famous by a Mark Twain short story, is also part of the AVA, toward it northern border.

With the mountains and the sea breezes and incoming fog, this is a maritime climate, where there is an ideal difference between warm daytime and cool nighttime temperatures. This helps assure ideal acidity and structure.

Principal varieties are Chardonnay (85%) with the remaining plantings devoted to Cabernet Sauvignon and Syrah, and small amounts of Grenache, Merlot and Cabernet Franc. Soils are volcanic, with some sandy deposits. There are currently about 50 wineries in the Malibu Coast appellation; while the area of the AVA covers 45,000 acres, only a few hundred are planted, as much of the land is either too difficult to plant or is too cool.

Pair the Chardonnay with seafood with fruit-based sauces, while the reds work well with grilled meats. (Wine/Appellations)
Malic acid
Malic acid is a natural organic acid which occurs in ripe grapes in relatively high concentrations. It is the second most abundant organic acid in most wine varieties. (Wine/Chemistry & Flaws)
See Malvasia. (Wine/Grapes)
Malolactic Conversion
Malolactic coversion (also known as malolactic fermentation or MLF) is a conversion by bacteria of the malic acid in beverage into lactic acid which results in a lowering of the overall acidity, and, hence, tartness of the wine. The conversion occurs mainly in wines from cooler climates where there is an excess of malic acidity in the grapes and wine, and usually happens after the alcoholic fermentation. Modern methods, however, allow for malolactic conversions brought about by the addition of malolactic-inducing cultures. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
Malolactic Fermentation
A bacterial fermentation which sometimes occurs in new wines after the primary yeast fermentation. Malolactic, or secondary fermentation, changes natural malic acid into lactic acid and CO2. The CO2 bubbles off, giving the effect of a new fermentation, which it is. (Wine/Chemistry & Flaws)
Malts are cereal grains that have undergone the malting process and are ready for mashing. (Beer,Spirits/Production)
Malt Whiskey
Malt whiskey is a whiskey made from from malted barley. United States law dictates a malt whiskey's mashbill must be at least 51% malted barley. (Spirits/Classification & Attributes)
Malting is the process of steeping barley grains in water to start germination and later drying these grains.. This produces the enzymes required for starch-to-sugar conversion during mashing. (Beer,Spirits/Production)
Malvasia is produced in several countries, but most notably in Italy, where it is most commonly a dry white; there are a few sweeter versions also produced. Malvasia is an aromatic white, with exotic perfumes of peach, apricot and mango; there is very good acidity and the wines are quite delicious. Some of the best examples of Malvasia are from the Friuli region of northern Italy.

In Sicily, there are sweeter versions known as Malvasia delle Lipari, from a small group of islands just north of Sicily. These are sensual dessert wines with apricot and honeyed perfumes, good acidity and moderate sweetness, often with a delicate nuttiness in the finish.

There are also fine examples of Malvasia produced in Spain, Portugal (the famed Madeira wines are made with Malvasia) and the United States.

Consume the dry versions relatively young with sushi or fusion cuisine, while the desert versions can age for a decade or more and are meat to be enjoyed with pastries, such as almond torte. (Wine/Grapes)
Like so many other classic cocktail, the history of the Manhattan is murky. What we do know, is that this vermouth kissed original is one of the most popular and spectacularly balanced cocktails out there.
A manhole is a large opening in the side wall of a wine tank or fermentation vessel through which spent pomace, grain, or other fermentables may be removed. Cellar, distillery, or brewery workers can enter through the manhole for tank cleaning. (Wine,Beer,Spirits,Sake,Mead/Production)
Manzanilla is a style of sherry made in Sanlucar de Barrameda. It is similar to fino sherry in that is is pale, light, dry and biologically aged under a layer of flor. Because of the proximity of the humid coast to Sanlucar, manzanilla wines typically have a bit of a salty character. (Wine/Classification & Attributes)
Marca Trevigiana Igt
The Marca Trevigiana IGT covers wines made in the province of Treviso in northern Veneto. This includes all whites, reds, rosés and sparkling wines. This designation is not seen much as the most famous wine from Treviso is Prosecco, which falls under DOP regulations; examples that do not can use the IGT labeling. The same would hold true for whites in the area made from such varieties as Chardonnay, Pinot Grigio, Pinot Bianco and others, while Pinot Noir, Merlot and Cabernet Sauvignon would be among the reds that might be included in a Marca Trevigiana IGT offering. (Wine/Appellations)
Marche Igp
The Marche IGT refers to wines made anywhere in the Marche region, situated in central eastern Italy, on the border with the Adriatic Sea. Wines here include whites made from Verdicchio and Pecorino, and reds produced from Sangiovese and Montepulciano. As these wines are labeled as IGT, they would fall outside the classic DOPs of this region, such as Verdicchio dei Castelli di Jesi or Rosso Conero. Few of these wines are seen outside of region or exported. (Wine/Appellations)
Marechal Foch
Marechal Foch is a French hybrid grape that is planted in Canada, Wisconsin and New York state, as it has good resistance to the cold. The wines are soft and fruity - sometimes jammy - with flavors of berry fruit, tomato and a hint of bread with tart acidity. They are priced in the $10-$20 range and should be consumed early with root vegetables and lighter game. (Wine/Grapes)
Maremma Toscana DOC
Maremma Toscana DOC cover a range of red, white and rosato (rosé) wines produced in the Maremma, a large territory in western Tuscany, not far from the Tyrhennian Sea. There are numerous DOP wines from the Maremma (such as Sassicaia and Bolgheri) as well as several other IGT wines from this area, so this is a bit of a catch all designation not often seen today. Grapes used in these wines, include Sangiovese, Cabernet Sauvignon, Cabernet Franc and Merlot for reds, while Vermentino and Sauvignon (Blanc) are the key whites.

Whites can be consumed from two to seven years after the vintage, and are best paired with shellfish; The reds vary from medium-bodied, for consumption between three to five years, to full-bodied wines that can age for decades. Pair these reds with game such as pig or wild boar, hearty pastas or aged cheeses. (Wine/Appellations)
Margaret River
Margaret River lies in the southwest corner of Western Australia and is a spectacular three hour drive south of the city of Perth along the Indian Ocean. It occupies a 60 mile long rectangular peninsula that just out 40 miles into the Indian Ocean.

The region was only first planted in the 1960s, but development has been extraordinarily swift as Margaret River now has more than 150 wineries. The maritime climate is very similar to that of Bordeaux and Margaret River is widely recognized as producing much of the nation's finest Cabernet Sauvignon.

While red Bordeaux varietals have proven to be the region's calling card, Semillon is actually the most widely planted varietal and it is regularly blended with Sauvignon Blanc and barrel aged in the style of white Bordeaux. Margaret River producers tend to be boutiquey and quality conscious, on the whole, and key players include Moss Wood, Cullen, Leeuwin, Vasse Felix, Gralyn, and many others. (Wine/Appellations)
Margaret Rose
A cousin of the Jack Rose, this cocktail swaps in a bit of gin and generous helping or orange liqueur. (Spirits/Cocktails)
The Margarita first appeared in print in a December 1953 edition of Esquire, but its origins will probably remain a mystery forever. Theories range from its creation during a party at a Texan socialite’s house in Acapulco in 1948, its popularity spread by her influential friends including the film star John Wayne and the Hilton famiy; to being created for a silent movie star called Marjorie King in Baja California in the late ‘40s (Margarita is Spanish for Marjorie); to a bartender in Los Angeles who is said to have made it for the president of the company that had recently taken over the California distribution of Jose Cuervo tequila in the 1930s. And these are some of the more credible versions of the story- other tales stretch back into the decade before that.

2 oz. Tequila
1 oz. Triple Sec or Other Orange Liqueur
.75 oz. Fresh Lime Juice

Combine all ingredients in a cocktail shaker
Shake well with ice
Strain into a salt rimmed rocks glass (Spirits/Cocktails)
Margaux is the southernmost commune in the Haut-Medoc, on the left bank of the Gironde. It is the second-largest of the Medoc communes, after Saint-Estephe, but it has 21 Cru Classe chateaux, more than any other. The First Growth, Chateau Margaux, is the leading estate and one of the most coveted wines in the world.

Soils in Margaux are the thinnest in the Medoc, with the highest proportion of gravel. Harvest here is typically completed a week earlier than in the other communes, which can prove the deciding factor in the event of rain at harvest. This means that Margaux will outperform the other communes in vintages where rains strike in that critical week.

Cabernet Sauvignon dominates the blend here, as in the rest of the Medoc, but the wines are recognized as being the most perfumed and accessible of the named communes. (Wine/Appellations)
In 1973, New Zealand's biggest wine company, Montana, was looking to expand. While land in the established vineyard region of Hawke's Bay was going for NZ $2000 an acre, land in Marlborough, a drab pastureland at the northern tip of the South Island could be had for as little as NZ $250 an acre. Rolling the dice, they bought 14 farms totaling 4000 acres, and set about planting Muller-Thurgau which at the time was the most popular New Zealand varietal. On a hunch, after tasting New Zealand's first ever Sauvignon Blanc, a Matua Valley 1974, Montana took another chance and planted 60 acres of the Marlborough property to the varietal. The rest, as they say, is history.

The resultant wines were unlike anything the world had ever seen before. Marlborough Sauvignon had "out-Sancerred" Sancerre. Amazingly crisp and vibrant with an extraordinary herbal pungency, these were wines that couldn't be ignored. They were polarizing, and met with critical acclaim or revulsion, but they certainly demanded a reaction. These first wines led to a planting boom, and Marlborough is still growing at a breakneck pace, while the world is awakening to the wines. Why did this hitherto unknown region prove so successful?

Marlborough has a unique geographic position, which has allowed it to overcome the pitfalls which had plagued New Zealand viticulture on the North Island. First and foremost is the issue of rain. Like the Northern regions, western storms are broken up in the mountainous interior, but unlike the Northern Regions, Marlborough is sheltered from the autumnal cyclones by the southern tip of the Northern Island to the east. This allows vintners the luxury of a lengthy ripening season, as the fruit can hang well into April and even May. Indeed, the region, from February to April (New Zealand's harvest period), is drier than anywhere else in the country, and the critical month of March is Marlborough's driest of the year.

Marlborough is also the sunniest place in New Zealand, helping with ripeness, while acidity is preserved by the cold maritime summer nights. Finally, unlike the other regions, the soils are fairly infertile and very stony, helping to retain heat and affording excellent drainage. The drainage is so good in fact, that irrigation is essential.

Today, Marlborough is home to many wineries and others on the North Island are sourcing Marlborough grapes. Despite the continual increases in plantings, however, these quintessential Sauvignons have been under increasing worldwide demand, often resulting in increasing prices. (Wine/Appellations)
Marsala is a fortified wine of Sicily. The higher-quality of these wines are aged in a process called "in perpetuum" which is akin to Sherry's solera system. Marsala has suffered a long decline in quality and the wine has long been relegated to being a "cooking wine". Today there are several producers committed to making quality fine Marsala wine. Flavors of apricot, vanilla, brown sugar and tamarind shine in the best examples. (Wine/Appellations)
Marsanne is a white grape grown most famously in the Rhone region. A wine containing Marsanne on its own or as the principal grape in the blend has exotic aromas of pineapple, peach and honeysuckle; many of these wines are aged in oak to bring out texture; there is also good acidity.

While it is used in white and red Rhone blends such as Châteauneuf-du-Pape (red) and Hermitage Blanc, there are examples of 100% Marsanne in the Rhone as in some versions of St. Joseph Blanc. There are several first-rate examples in Australia as well as in California and a few other states.

As Marsanne has exotic flavors, it is happily paired with foods such as sushi or fusion cuisine. Given its limited production in most regions, prices are never inexpensive. (Wine/Grapes)
The region most responsible for success with Pinot Noir in New Zealand has been Martinborough. Located about an hour’s drive north of Wellington, near the southern tip of the North Island, this region is slightly warmer than Marlborough, but still a relatively cool climate. The Pinot Noirs here display lovely cherry and strawberry fruit in the style of a Russian River or Carneros bottling, while featuring an earthy, dried spice quality that is reminiscent of Côte de Nuits wines. While sometimes not as intense as Pinots from Otago, these are elegant offerings, best evidenced by the wines from Palliser and Martinborough Vineyards. (Wine/Appellations)
The Martinez is the one of the predecessors to the Martini. This cocktail adds sweetness to the gin-vermouth combination with the use of sweet vermouth and a small amounts of maraschino liqueur, resulting in a smooth and uplifting drink that is perfect anytime of day.

The story of the Martinez is that it was created by Professor Jerry Thomas for a patron traveling to Martinez, California. (Spirits/Cocktails)
The classic Martini is one of the drinks that every bartender should know. There are many ways to make a Martini: gin or vodka, little or no vermouth, stirred or shaken, and an olive or lemon twist garnish. One drink, so many options.
Mary Pickford
The Mary Pickford Cocktail's namesake was a monumental figure in the beginning of the Hollywood scene. This petite blonde star of silent movies was known around the world as 'Little Mary' because she often played the roles of little girls and boys well into her 30's. She was instrumental in forming the United Artists Studio and won an Oscar for best actress in Coquette in 1928.

The drink is a simple one that is great for summer entertaining as it has a delightful tropical flavor and a beautiful pink color. (Spirits/Cocktails)
Maryland, along the Atlantic Seaboard, currently has 70 wineries in operation; there are a total of three AVA. There are 450 acres of vines planted in the state. Most of the vineyards are found in the center of the state, where Chardonnay, Pinot Gris, Merlot, Cabernet Sauvignon and Cabernet Franc are the most widely planted. Along the east shore, sandy soils are planted with a higher percentage of hybrid varieties, such as Chambourcin, Traminette and Vidal. Most Maryland wines are found only in the state, although they can be shipped to many other states in the country. (Wine/Appellations)
A beverage will sometimes be described as masculine if it has a more robust character than most or has flavors and aromas one may associate with masculinity. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Mashing is the process of steeping grain in water to start its germination, allowing enzymes to break down starches into sugars ready for fermentation. (Beer,Spirits/Production)
Mash is the mixture of base materials that are fermented and then distilled into an alcoholic spirit. (Beer/Ingredients)
Mash Bill
A mash bill is essentially the recipe of grain ingredients that distillers and brewers use to create their products. (Spirits/Ingredients)
Mash Hopping
Mash hopping is the process of adding hops, typically whole flowers, during the mashing process rather than during fermentation. (Beer/Production)
Mash Tun
A mash tun is the vessel where the mashing process takes place. (Wine/Equipment)
While Massachusetts is well known for its beer industry (Samuel Adams, anyone?), there is a small wine industry starting to develop. Today, there are about 30 wineries in the state and two AVAs: Martha's Vineyard and the Southeastern New England AVA, which is shared with Connecticut and Rhode Island). The majority of the state is rather cold, but vineyards near the various bodied of water, such as Long Island Sound or Cape Cod, are suited for viticulture, thanks to moderating breezes. The most widely planted varieties include Chardonnay, Pinot Noir, Riesling, Vidal Blanc and Cayuga. A good percentage of wines from the state, however, are made from fruit, berries and honey. (Wine/Appellations)
A masu is the square wooden box, often cedar, traditionally used for drinking sake. (Sake/Service)
See Mourvedre. (Wine/Grapes)
The aroma of burnt matchstick is derived from an excess of Sulfur dioxide which is added to a wine; with time it will usually dissipate. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Maule Valley
The Maule Valley is situated within Chile's vast Central Valley, the home of value reds and whites that are exported the world over. There are 75,000 acres of vines planted here; once these were poor quality grapes, but today, it is varieties such as Cabernet Sauvignon, Sauvignon Blanc, Merlot and Chardonnay that makeup the bulk of the local vineyards. The Maule Valley is located at the 36th parallel south, farther south than the more renowned Colchagua Valley. Being so far south, this is not as warm as other regions in Chile, so acidity is generally quite good in Maule Valley wines. Maule Valley Cabernets range from $10- $25, with the higher end wines offering more aging potential, with the finest offering a decade of drinking pleasure. (Wine/Appellations)
Mclaren Vale
McLaren Vale is an iconic region of Australian viticulture located 20 miles south of the city of Adelaide. Thomas Hardy and John Reynella were among the first to plant in the region as far back as the early 1800s. The rolling topography lends itself to varying micro-climates but in broad terms, being wedged between the ocean and the Mount Lofty Ranges to the north, the area enjoys a cooler, more Mediterranean climate than the Barossa.

McLaren's reputation is due in no small part to the wealth of old vine Shiraz vineyards that blanket the area, some well over 100 years old. These vineyards are prized for producing tiny yields of extremely concentrated and complex wines. In addition to Shiraz, Grenache and Mourvedre are players here and produce some of the nation's most coveted Rhone style blends when incorporated with Shiraz.

Cult wines from old vines abound and are some of the most sought after wines in the world. Two Hands, Clarendon Hills, Fox Creek, Mollydooker, Noon, and many others are among the roll call of boutique producers that source here. (Wine/Appellations)
McMinnville is contained within the Willamette Valley AVA, sitting just west of the city of McMinnville, approximately 40 miles southwest of Portland and extending 20 miles south-southwest.

McMinnville has a long farming history that dates back to the mid-1800s when berry fields, tree fruits and livestock dominated. All that began to change when, in 1970, one of Oregon’s winemaking pioneers, David Lett, bought an old turkey processing plant in McMinnville to house his winery. Soon after, winegrowers began planting vineyards and establishing wineries in the area and, in 1987, McMinnville held the very first International Pinot Noir Celebration. Held every July since, it’s a wildly popular three-day event where winemakers and enthusiasts from all over the world congregate for Pinot noir tastings, winery tours, and seminars. The McMinnville AVA was established in 2005. Today, the area continues to sprout more and more wineries and tasting rooms.

McMinnville sits in a protective weather shadow of the Coast Range. As a result, the primarily east- and south-facing vineyards receive less rainfall (just 33 inches annually, as compared to 40 inches in Eola-Amity Hills) than sites just 12 miles to the east. Those vineyards situated on the more southerly facing sites take advantage of the cooling winds from the Van Duzer Corridor, a break in the coast range that allows cool Pacific Ocean air to flow through, thus dropping evening temperatures in the region, which helps to keep grape acids firm. Compared to surrounding areas, McMinnville is, on average, warmer and drier, consisting of higher elevation vineyards (up to 1,000 feet) that are resistant to frost.

The soils are typically uplifted marine sedimentary loams and silts, with alluvial overlays. As compared to other appellations in the Willamette Valley, these soils are uniquely shallow for winegrowing with low total available moisture. McMinnville’s elevation levels range from 200 to 1,000 feet, and the area encompasses the east and southeast slopes of the Coast Range foothills. Geologically, the most distinctive feature in this area is the Nestucca Formation, a 2,000-foot-thick bedrock formation that extends west of the city of McMinnville to the slopes of the Coast Range. This formation contains intrusions of marine basalts, which affect the region’s ground water composition, resulting in grapes with unique flavor and development characteristics. (Wine/Appellations)
Mead is an alcoholic beverage made from the fermentation of a honey & water mixture. Simple enough, but the breadth of mead is expanded with the use of other fermentable ingredients, non-fermentable additives, and various other techniques. Mead is sometimes called “honey wine”. This is technically incorrect, as wine involves the fermentation of fruit; however, the alcoholic strength (and taxation) and flavor profile of mead is not dissimilar from wine. Mead should be considered its own category of fermented beverage, a cousin of the more well-known beer and wine. (Mead/Classification & Attributes)
The Médoc on the left bank of the Gironde estuary is a long narrow strip of flat monoculture devoted to the production of red wine. The gravelly well-drained areas of the Médoc are well suited to the ripening of Cabernet Sauvignon, the dominant grape variety planted here.

The Médoc contains four great communes that host all of its great estates. These sub-appellations extending from south to north are Margaux, Saint-Julien, Pauillac, and Saint-Estèphe. The wines from each of these communes has been assigned classic characteristics through centuries of intellectual deconstruction by connoisseurs, though it is not always possible to easily discern the difference between, for example, a Saint-Julien and a Margaux in a blind tasting. In a nutshell these characteristics are: Firm, austere wines with "pencil shaving" aromas in Pauillac; Softer, fruitier, and more supple wines from Margaux; Inky, solid, leaner wines from Saint Estèphe; Saint-Julien falls somewhere between the firmness of Pauillac and the suppleness of Margaux.

The Médoc has plenty of vineyards outside its four classic commune appellations. Cru Bourgeois, which can rival the quality of Cru Classé estates but rarely the price, present the consumer with the possibility of good Médoc wine at reasonable prices. Cru Bourgeois chateaux from the sub-appellations of Moulis and Listrac in the Médoc, as well as from the "big four" appellations are more than ever a counterpoint to the high prices of the leading Chateaux wines.

Wines labeled as Médoc come from the northern part of the appellation starting 37 miles north of Bordeaux, while those produced in between use the term Haut-Médoc or one of the more precise commune names. (Wine/Appellations)
A mellow beverage is one that is "matured" and isn't "raw." A mellow beverage has a sedate flavor, one that isn't jarring or over-the-top. This can be a good trait or a bad trait, depending on the style of beverage and your preferences. For example, a "mellow sauvignon blanc" probably wouldn't be a good thing, but a "mellow vodka" certainly could be. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Melon De Burgogne
Melon De Burgogne is the grape of the Loire's Muscadet wines. Despite Muscadet's success, it has not been widely planted outside the Loire. Though Melon de Bourgone is most likely to produce innocuous or neutral wines, look for Muscadet Sevre et Maine sur lie- its extended contact on the lees fortifies its flavors. The best examples of Melon de Burgogne can often benefit from years of aging and is best when consumed with fresh shellfish. Expect subtle mineral and citrus notes with an elegant saline edge. (Wine/Grapes)
Mendocino is the most northerly of California's wine producing regions and as such it is far removed from the glamour and high society of the more southerly regions. The over-arching “Mendocino County” appellation is home to a total of ten AVAs.

One of them is named, simply, “Mendocino” which largely nests together six smaller AVAs that you may be familiar with (Anderson Valley, Yorkville Highlands, McDowell Valley, Potter Valley, Redwood Valley, and America’s smallest AVA, Cole Ranch).

In addition, the “Mendocino County” appellation also encompasses “Dos Rios” AVA, “Covelo” AVA, and "Mendocino Ridge" AVA. Uniquely, while the latter’s land mass footprint covers a quarter million acres, the Mendocino Ridge AVA itself includes just the land 1,200 ft. and above in elevation, or about 87,000 acres of which less than 2,000 acres are vineyards. (Wine/Appellations)
Mendocino County
Mendocino County is one of California's best-kept secrets as far as distinctive wine. It's not that it's a mystery, but after Napa. Sonoma, Monterey and a few other regions, Mendocino doesn't get its fair due. About 90 miles north of San Francisco, Mendocino County is largely unspoiled, and features a relatively cool climate, given its proximity to the Pacific Ocean; forest cover more than half of the land and there are also mountainous areas. As of this writing, there are 10 AVAs within Mendocino County (two more are pending), with the best known being Anderson Valley, best known for its Pinot Noir, Pinot Gris and Gewurztraminer; Potter Valley in the far eastern reaches of the region, known for its Sauvignon Blanc, Pinot Noir and Chardonnay, and Mendocino Ridge, a noncontiguous zone that includes vineyards at 1200 feet or higher; powerful Zinfandels are the specialty of this district. In total, Mendocino County produces about 2% of all California wine.

Along with having numerous micro-climates that favor one type of variety over another, a truly distinctive feature of Mendocino County viticulture is the wide variety of wines from this territory. Not only are the most famous varieties such as Chardonnay, Pinot Noir and Cabernet Sauvignon represented, but there are also plantings of Grenache, Tempranillo and Chenin Blanc, as well as a dozen or so Italian varieties. Mendocino has become quite well known for their Cal-Ital wines, produced from varieties such as Arneis, Barbera, Sangiovese and Dolcetto, as well as several others. Surely the cool climate that helps retain natural acidity is one reason for planting these grapes, but it is also the pioneer spirit of the Mendocino farmers that have brought about such great diversity to this area's wine portfolio. (Wine/Appellations)
Mendocino Ridge
The Mendocino Ridge AVA is one of the most unique in all of America for several reasons. First, the appellation is based on elevation (as with some in Napa Valley); plantings start at the 1200 foot level. The vineyards are planted among peaks in the coastal ridges in Mendocino County, not far from the Pacific ocean, some two hours' drive from San Francisco. There are currently only seventeen vineyards planted to 233 acres in the appellation, which represents less than one-tenth the total area. As these vineyards are not adjacent to each other, Mendocino Ridge is a non-contiguous AVA, the only one in the United States. The principal variety is Pinot Noir, although the best known wine from here is Zinfandel; some of the vines were planted more than 100 years ago by Italian immigrants. Other varieties include Syrah, Merlot, Primitivo (another Italian) variety and a bit of Chardonnay, Riesling and even a touch of Grüner Veltliner. The typical Mendocino Ridge Zinfandel is deeply colored with intense blackberry and bramble flavors, alcohols are regularly 16% or higher. (Wine/Appellations)
Mendoza is far-and-away Argentina's largest and most important wine-producing region. It is located on the western edge of Argentina on a high plateau beneath the Andes Mountains, roughly on a parallel with the Maipo Valley to the west, across the Andes in Chile. It is a large region with over 1,000 wineries, but the heart of production is located just south of the city of Mendoza itself, where vines were originally planted as far back as the 1500s.

Mendoza is at 3,000 feet of altitude and lies in the shadow of the Andes Mountains. This fabled 20,000-plus foot mountain range creates a rain shadow that eliminates the worry of rain at harvest. Additionally, cool air flows down from the mountains at night creating an ideal diurnal range. While daytime highs in the heart of summer may reach 100 degrees F, the same night could be as cool as 45-50 degrees F. This makes for even ripening, retention of natural acidity, bright healthy colors in the wines, and true varietal flavors. It is a viticultural paradise.

While Malbec is the star of the region, Cabernet Sauvignon, Syrah, Chardonnay, and Torrontes can also be found producing wines that range from world class to great value, everyday drinkers. (Wine/Appellations)
Mercaptan is the name for a production-derived fault that can cause aromas and flavors of sewage or rotting cabbage. Potential cause of this fault include poor yeast health and autolysis. (Wine,Beer,Spirits,Sake,Mead/Chemistry & Flaws Tasting Terms)
Mercurey refers to white and red wines produced in two communes in southern Burgundy: Mercurey and Sanit-Martin-sous-Montaigu. Grapes used are Chardonnay for the white (a small percentage of Pinot Blanc is also allowed), and Pinot Noir for the red; 80% of the production of Mercurey is red.

The wines are divided into two categories; Premier Cru, from single vineyards that have been rated as top quality, and then Mercurey AOC, from vineyards anywhere in the district. Both the white and red examples tend to be lighter in body than the most famous Burgundies from the Cote d’Or to the north’ combine that wit the fact that these wines are not famous, and Mercurey wines are particularly good values from the region.

The whites have delicate citrus and apple flavors, with good acidity and a light earthiness, while the reds feature red cherry fruit with delicate spice notes and medium-weight tannins. The white should be consumed within three to five years, while the reds are best enjoyed from five to seven years, although a few drink well for a decade. Pair the whites with most seafood or poultry, while the reds are ideal with duck, lamb and slightly aged cheeses. (Wine/Appellations)
The meristem is a region of active growth in a vine, made up of meristematic cells which divide to form new cells during growth. (Wine/Other)
Meristematic Tissue
Meristematic tissue is the growth tissue of a grape vine, located in the cambium, shoot tips, buds, root tips and flower. Meristematic tissue is composed of thin-walled actively growing cells which form new cells by dividing. (Wine/Other)
Merlot is a red variety that is loved by consumers, yet often shunned by certain wine gurus and critics, as they perceive these wines as “little sisters” to the more powerful Cabernet Sauvignon. Yet on its own, the best examples of Merlot are multi-layered, complex wines that are among the finest in the world.

Merlot has many similar flavors to Cabernet Sauvignon, especially with its cherry and plum fruit, but is has fewer, less sharp tannins than Cabernet Sauvignon. Many producers whether in Bordeaux, America, Chile or elsewhere, often blend small percentages of Merlot into Cabernet Sauvignon to lessen the tannic bitterness of the latter.

A few districts in France’s Bordeaux region, namely Pomerol, are home to the greatest examples of Merlot. Chateau Petrus is the world’s most famous example of Merlot, a powerful wine that ages beautifully for 30 or 40 years in the best vintages. There are also celebrated examples from America, especially in Washington’s Walla Walla valley as well as in Napa Valley in California. Merlot is also very successful in Chile, New Zealand and even in certain part of Italy.

Merlot pairs best with foods such as lamb or veal, but it also sought out by consumers to accompany steaks and roast when they want a rounder, more elegant red wine. (Wine/Grapes)
Metallic is the name of a storage or production-derived beer flaw that causes aromas and flavors of metal,tin, iron or blood. metal/iron/blood. Potential causes of this fault include contaminated water, contact with untreated or deteriorating brewing equipment, contact with untreated or deteriorating draft systems and non-passivated vessels. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
Metheglin is a traditional mead to which a mixture of spices and/or spices have been added. It is interesting to note that the word ‘medicine’ is derived from the word ‘metheglin’. While the honey character in both aroma & palate can be variable, the primary emphasis in this style is how well the spices and/or herbs are integrated into the beverage – they should not overwhelm the honey characteristics, but should be featured. A synergy of the individual ingredients is ideal. (Wine/Classification & Attributes)
Methode Champenoise
Methode Champenoise is a slightly dated term for the traditional method of making sparkling wine. Currently known as Methode Classique in the European Union, this is the bottle-fermented method used in champagne and champagne-style sparkling wines. It involves a second fermentation that takes place in-bottle, riddling to assist with removal of the lees, and then freezing of the lees for rapid removal before final fitting of a Champagne cork and halter. The process of removing lees is called disgorging. This method is used for Champagne, all European varieties with the designation Cremant or Cava, and many of the better varieties of Sekt and other sparkling wines. (Wine,Beer,Spirits,Sake,Mead/Production)
Meursault marks the geographical transition from red wines to white wines in the Côte de Beaune. Reds produced within its boundaries come from the Volnay side of the appellation and are labeled as Volnay, with red Meursault being a very rare exception. The character of Meursault has been classically associated with hazelnuts, peaches, and cream. Certainly it is softer, more buttery, and rounder in the mouth than typical wines from Puligny or Chasssagne. These classical traits are more easily identifiable in Premier Cru wines than much of the Village production. Meursault is a large commune by Burgundian standards, though as with all white Burgundy, it is very fashionable and easily sells the two million odd bottles of white wine that it produces annually. (Wine/Appellations)
Mexican Mule
A Mexican twist on the Moscow Mule, try this refreshing cocktail with tequila, mezcal, or sotol. (Spirits/Cocktails)
Micheal Jackson
Micheal Jackson is a famous beer and spirits writer, reviewer, and journalist credited with popularizing a beer and whiskey renaissance (1942-2007). (Beer,Spirits/People and Places)
The State of Michigan has a thriving wine industry, be it with fruit wines or delicious Rieslings of various sweetness levels. Although its far northern location would make one think that viticulture would be impossible, there are enough areas near Lake Michigan, where prevailing breezes and winds help moderate the cold temperatures and help ripen grapes. There are four AVAs in the state, with the largest and arguably the most important being the Lake Michigan Shore AVA, in the state's far south, on the border with Indiana and Lake Michigan. Riesling is a signature variety, and it is also the most widely planted. There is a small percentage of Chardonnay planted here as well, but hybrids dominate, with examples such as Frontenac, Vignoles and La Crosse.

Riesling is also a major player in two northern AVAs, Old Mission Peninsula and Leelanau Peninsula. While hybrids are planted in these zones, vitis vinfera such as Pinot Noir and Chardonnay are much more important and widely planted. These AVAs on the eastern side of Lake Michigan, are filled with glacial soils on bedrock. There have been some notable critical successes her, especially with Dry Riesling and Chardonnay. Finally the Fennville AVA, the first in the state, is located within the Lake Michigan Shore appellation' again, Riesling is the most important variety. Today, with more than 120 wineries, Michigan ranks ninth in that category among the states, and eighth in the US as far as total wine production. (Wine/Appellations)
Technically, a microbrewery is a brewery that produces fewer than 460,000 gallons of beer annually. In contemporary use the term implies an identification as a "craft brewery". (Beer/People and Places)
The localized climate in a specific, small area as opposed to the overall climate of the larger, surrounding region is called a microclimate. A microclimate can be very small, as to encompass a single vine, or cover a whole vineyard of several acres or more. Microclimates can be caused by slope of the land, soil type and color, fog, exposure, wind and possibly many other factors. (Wine/Other)
A large area of southwestern France, west of the lower Rhone river and southeast of the Bordeaux region. It is a dry area but an area which produces large quantities of everyday wines. (Wine/Appellations)
Mildew is a grapevine disease. It can be devastating but is usually controlled by dusting the vines with sulfur or spraying with organic fungicides. (Wine/Other)
Milling is a process by which the outer husk of the dried barley grain is crushed, exposing the broken inner endosperm to the water used for mashing. (Beer/Production)
Mineral Ions
Mineral ions are electrically charged forms of minerals, usually occuring in solution in the soil moisture and available for takeup by roots. (Wine/Chemistry & Flaws)
Minervois is one of the most important appellations in the Languedoc. Located in the sunny southwest, between Narbonne and Carcassonne, the climate is windswept and warm. Soils are rocky and infertile with a limestone base. As one might expect, the classic southern French varietals drive the wines, and beyond a not-insignificant amount of fortified wines, the reds are of the most interest.

Grenache, Syrah, Mourvedre, or Lladoner Pelut must together make up at least 60% of the red blends. Carignan, Cinsault and a range of other varietals can comprise no more than 40%. In this way, the wines are similar to Corbieres in that the range of possibilities leaves much to the producer and vineyard site. In general the wines are rich and robust with better examples showing the ability to develop in bottle. The wines on the whole can be a bit more approachable than Corbieres. Good examples to be found on export markets can provide stunning value for money. (Wine/Appellations)
Minervois Blanc
Minervois Blanc is a white wine produced in the Minervois territory of western Languedoc in southern France. Most Minervois wine is red, due to the warm climate, but the whites are becoming more popular, thanks to better farming and winemaking.

Varieties include Vermentino, Roussanne, Marsanne and Grenache Blanc. These are dry whites, medium to medium-full on the palate, often with aromas of apricots and mango (dues to the inclusion of Roussanne). The wines are somewhat exotic and are best paired with local cheeses. Minervois Blanc wines are rarely seen outside the territory. Enjoy these whites wines in their youth, from two to three years after the vintage; serve with sheep's cheeses or shellfish. (Wine/Appellations)
As you might imagine, conditions can get pretty cold in Minnesota in the winter, but that hasn't stopped natives from getting into grape growing and wine production. In fact, the natives have a saying, "great wines come from vines that suffer. Welcome to Minnesota, where the vines really suffer."

Only hearty varieties that can withstand the frigid temperatures can survive this climate, so the University of Minnesota has a grape breeding program to find the most suitable. So far, four varieties have emerged from this work: Frontenac, Frontenac Gris, Marquette and La Crescent. Other varieties were developed privately, as hybrids between French varieties and local ones; some of these, such as La Crosse and Prairie Star, are still planted today. Marechal Foch, a red hybrid, is also common in Minnesota. (Wine/Appellations)
Mint is a tasting term often used to express the flavors of wood aging, specifically French oak aging, though there are many factors that could contribute to mint flavors in a beverage. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Mint Julep
Anyone who is into horse racing will be familiar with this one as it is the traditional drink of the Kentucky Derby during which some 80,000 juleps are served. Traditionally, Mint Juleps are served in silver or pewter cups and held by the handle or rim in order for the cup to obtain optimum frost, but they work just as well in any tall glass.

Beyond the bourbon, sugar, and mint, the only other requirement for this drink is crushed ice. Any other form of ice will not create the same effect, so take the time to create a nice mound of crushed ice before mixing this cocktail. (Spirits/Cocktails)
Mirassou is one of California's oldest wine families. (Wine/People and Places)
Mis en Bouteille au Chateau
Mis en Bouteille au Chatueau is a term meaning "chateau bottled" in France. It means that the grapes were grown, fermented, aged and bottled on the property without being blended with wine from outside. (Wine/Classification & Attributes)
Mission is a grape variety of Spain that was introduced to the western coasts of North and South America by Franciscan Missionaries. It is still grown today but produced mostly innocuous wines, though when used in sweet or fortified wines is can be quite appealing. (Wine/Grapes)
There are more than 50 operational wineries in the state of Missouri and tasting rooms in Missouri run the gamut, from modern minimalism to country disarray. The person behind the tasting bar may be one of a small army of uniformed pourers, or if you’re lucky, it may be the winemaker/viticulturist/owner him/herself, wearing rubber boots and overalls.

Countering the negative impacts of globalization or topping the million gallon-per-year mark are not evident goals of Missouri wineries. It appears they want to make great wine that speaks for the land from which it came. The land here is a study of contrasts: alluvial river bottoms, loess blanketed prairies, and silty hills.

The state is blessed with about 200 acres of the Norton/Cynthiana grape and local vintners who know what to do with them. Many Missouri wineries have learned how to make world-class wines with the native Norton as well as with hybrids Chambourcin and Chardonel.

Missouri is slowly returning toward its historical position as a world player in the wine industry (the second largest winery in North America in 1890 was in Missouri). Similar to other agricultural endeavors in this lush state, grape growing and winemaking are constantly improving through collective camaraderie and individual imagination. (Wine/Appellations)
Mitterberg Igt
The Mitterberg IGT wines are produced in the province of South Tyrol (alternatively known as Alto Adige in Italian). This is a german speaking part of Italy and wine-making styles reflect a German or Austrian philosophy more than Italian. A wide range of styles are made here from white to red, still to frizzante, passito and novello. Novello wine are made in a similar style to France's Beaujolais Nouveau, they are fresh, fruity, and made with the use of carbonic maceration. (Wine/Appellations)
Common abbreviation for malo-lactic fermentation. (Wine/Chemistry & Flaws)
The Mojito has risen in the ranks to become of the most popular cocktails. It originated in Cuba, was second to the Daiquiri on Ernest Hemmingway's list of favorite cocktails, and, since the 1980's, has become one of the more fashionable tropical cocktails. (Spirits/Cocktails)
Moldova, located between Romania and Ukraine. For much of the 19th and 20th century, wine from Moldova was sent to Russia for use by the elite. The climate is moderate, despite cold winters and hot summers, with breezes from the Black Sea and winds from the Transylvanian Alps helping growing conditions. There are excellent wines made in Moldova, from international varieties such as Cabernet Sauvignon, Pinot Noir, Chardonnay, Pinot Grigio and even Riesling. Vineyards are primarily on hillsides and are superbly sited for ideal sun exposure as well as limited yields. (Wine/Appellations)
The star wine of the Monferrato hills in Piedmont is Barbera and that wine is labeled as Barbera del Monferrato. Piedmont lacks an IGT designation, so in practice the Monferrato DOC (established in 1994) is used in Monferrato to cover international varietals such as Cabernet Sauvignon or Chardonnay along with unusual blends.

It can also be used for Cortese from Casale in addition to Dolcetto and Freisa. All told, nearly 3,000 acres produce 500,000 cases per year of a wide range of reds and whites that will be labeled simply as "Monferrato," with or without a varietal designation. (Wine/Appellations)
Monopole is a term to denote that a wine sold under that label is the exclusive property of the shipper. It does not tell anything about the origin of the wine except that the shipper is taking responsibility for the quality in the bottle from year to year. Expect Monopole wines to be uniform in quality from year to year, without much variation. (Wine/Classification & Attributes)
Montagne St. Emilion
The Right Bank of Bordeaux, due east of the city, encompasses the ancient town of Saint-Emilion and the nearby commune of Pomerol. The vineyards of both communes are planted heavily to Merlot and Cabernet Franc, which favors the cooler, often richer soils here more-so than those found in the Médoc. Saint-Emilion is a complex region with many soil variations within a small area. Nonetheless, with the Medoc as a frame of reference, the character of right bank wines can be said to be a degree richer in alcohol, and more fruit-centered with more supple, quicker maturing tannins: All traits which have endeared them to modern wine drinkers. Pomerol is a much smaller and more compact appellation, about the size of Margaux. Its wines are often more consistent in a given vintage and bargains are few among these sought-after wines.

Bargain seekers should pay particular attention to the outlying Saint-Emilion satellite appellations, recognizable by having their commune names hyphenated before Saint-Emilion on the label. The right bank proper also encompasses Fronsac, Côte de Bourg and Côtes de Blaye all of whose wines attract far less media interest and carry much lower price tags.

Merlot on the Right Bank is harvested, on average, two weeks earlier than the Cabernet Sauvignon of the Left Bank. This simple fact makes generalizations about the character of a vintage in Bordeaux difficult to encapsulate by assigning a number to a vintage in "Bordeaux." Vintages that bring rain at harvest can be poor in the Medoc and much more successful on the Right Bank. In such cases, getting the grapes in before the rain is the difference in quality in Bordeaux, and this is no small matter in a region that often gives estate managers anxiety attacks as rain clouds darken the sky when vines are heavy with almost ripe grapes.

The phenomenon of the Saint-Emilion garagiste, the small scale winemaker with little more than a garage and a plot of vines, has grabbed the attention of the fine wine world with deeply concentrated, tiny production wines that command hefty prices. Garagistes have been providing much of the buzz of excitement in the region in recent years and their wines continue to set new price records in the fine wine world. (Wine/Appellations)
Montecucco Rosso
Montecucco lies to the southwest of Montalcino near Scansano. The region straddles a small part of the province of Siena, with most vineyards technically located in the Upper Maremma. These vineyards are on the southwest flanks of Monte Amiata, the giant Volcano that dominates the southern Tuscan skyline, and the micro-climate is actually quite similar to that found in Montalcino.

The region was established as a DOC in 1998 and Montecucco Sangiovese in particular was elevated to DOCG status in 2011. Reds are exclusively produced from Sangiovese (at a minimum of 60% of the blend) and Ciliegiolo. Whites are made from Trebbiano and/or Vermentino. A number of producers share nearly 300 acres between them and produce about 70,000 cases of wine per year. (Wine/Appellations)
Montefalco Rosso
Montefalco Rosso is a red wine from the Montefalco zone of central Umbria. While the most famous wine of this zone, Sagrantino di Montefalco, is made from the Sagrantino grape, a Montefalco Rosso is produced primarily from Sangiovese, as the wine must contain 60% to 70% of that variety. Other varieties in the blend include Sagrantino and other local approved varieties, such as Merlot. The wine must be aged for 18 months before release, while that period increases to 30 months for a Montefalco Rosso Riserva.

The wine is medium-full with good acidity from the Sangiovese grape and a rugged, spicy character from the Montefalco grape. This is a more approachable wine that Sagrantino di Montefalco and is an excellent food wine, especially with pork, lamb or lighter game. Most version are made to be consumed upon release (at age two or three) and can drink for five to seven years after the release date. (Wine/Appellations)
Montepulciano d'Abruzzo
Montepulciano d'Abruzzo is the leading red wine of the Abruzzo region in eastern central Italy. The wine's name comes from the grape - Montepulciano - and the region of Abruzzo. The production zone extends from the region's southern border with Molise all the way to the northern border with Marche; all four of Abruzzo's provinces are part of this DOC.

A Montepulciano d'Abruzzo must contain a minimum of 85% Montepulciano. There is no aging requirement for the classic bottling, while a riserva must be aged a minimum of two years, with six months of that time in wood. Traditionally, most examples have been produced by large firms; the wines are deep in color with ripe black fruit and moderate tannins. Lately, there have been a concerted effort by smaller producers to make a more complex style of wine. The typical Montepulciano d'Abruzzo is meant for early consumption with red meats and lighter game and retails for less than $20. (Wine/Appellations)
Montepulciano d'Abruzzo DOC
The Montepulciano d'Abruzzo DOC covers red wines made from the Montepulciano grape (not to be confused with the city of Montepulciano in Tuscany) in the region of Abruzzo, in central eastern Italy. This is a warm climate, somewhat hot in the summer, ideal for ripening of this variety. The wines are generally medium-bodied, with either steel aging or some light oak aging, have dark color, moderate tannins and zippy acidity. For many year, these wines were quite rustic in nature, and while some versions from large cooperative producers still are, modern technology has resulted in more sleek, polished versions, aimed at today's consumers.

A Montepulciano d'Abruzzo must contain a minimum of 85% Montepulciano; Sangiovese is a common variety used in blending. There is no minimum aging requirement for this wine, with the exception of a riserva, which must be aged for at least two years, with six months in wood, before release to the market.

Generally, Montepulciano d'Abruzzo is a medium-bodied, ripe, forward wine for enjoyment with heartier foods; most versions are meant to be enjoyed quite young. (Wine/Appellations)
Monterey County
Monterey has a considerable ocean breeze influence, giving it a distinctly cool growing climate at its closest point to the ocean in the Salinas Valley. Initial large plantings here during the 1970s in inappropriate locations gave this county a reputation for vegetal wines, as the vineyards exposed to the funneled sea breezes struggled to ripen red varietals. With more appropriate locations and a better understanding of microclimates, this region is now producing Chardonnay of the highest quality. Red wines have not been forgotten, however, just moved to more suitable locations.

First among these might be the Carmel Valley, although the Santa Lucia Highlands, in the form of the Smith & Hook Winery is also showing promise. Though the Carmel Valley has similarly cool conditions as the rest of Monterey, it also has some very steep slopes that help in the ripening of Cabernet.

The resultant wines are obviously cool climate in character, both lighter in body and lower in alcohol than their North Coast cousins are. Additionally, the wines often feature an herbal note that serves to add complexity when kept in check. Improved viticultural practices have now allowed vintners here to ripen red Bordeaux varietals with a certain measure of consistency, and the wines are showing continual improvement. (Wine/Appellations)
The Monticello AVA is in the central Piedmont area in the US state of Virginia. The area is nestled along the eastern slopes of the Blue Ridge Mountains and encompasses the small ridge known as Southwest Mountain. It is historic in that it is home to Thomas Jefferson's Monticello, where Jefferson spent years trying to grow European grape varieties. (Wine/Appellations)
Monsant is a small DO wine appellation in Spain’s Catalonian wine territory, in the northeastern sector of the country, not far from Barcelona. This DO is a relatively new one, created in 2001; the region surrounds that of Priorat.

Most vineyards here are planted on hillsides – many of them terraced – that are situated more than 1200 feet above sea level. Red wines dominate; leading varieties include Garnacha, Carinena (Carignano), Ull de Llebre (Tempranillo) and international varieties such as Cabernet Sauvignon and Syrah. White varieties include Macabeo, Garnacha Blanca and Chardonnay; there are also small amounts of rosés produced here as well.

The best reds are value priced in the mid-teens and offer ripe, forward black fruit, moderate tannins and subdued oak notes. These reds pair well with pork and barbecued meats in general. (Wine/Appellations)
Morellino di Scansano
Morellino di Scansano is produced in the rolling hills around the village of Scansano, to the southwest of Montalcino. Morellino is actually the local synonym for the Sangiovese grape and the wines are both exclusively red and a minimum of 85% Sangiovese, with the other Tuscan reds rounding out the balance as desired.

The region has an ancient reputation for producing high quality reds and was elevated to DOCG status in 2006. Lying as it does in the southern extremity of Tuscany, Scansano produces a richer, fuller, less nervous style of Sangiovese than classic examples to the north. Scansano shares some similarities with Montalcino, its famous neighbor, and a number of Brunello producers such as Jacopo Biondi Santi and Cecchi have been investing in local vineyards.

Despite being one of Tuscany's lesser-known DOCGs internationally, things are definitely on the uptick here. Already there are over 3,200 acres under vine producing nearly 800,000 cases of wine per year. (Wine/Appellations)
Morey St.-Denis
The commune of Morey in the Cote de Nuits subregion of Burgundy, France could be said to bridge the gap in style as well as geography between Chambolle and Gevrey. Its reputation is upheld by four Grand Cru vineyards and 20 rather small Premier Crus, the latter will challenge the expert to recall. Morey is eternally damned to be described in relation to its illustrious neighbors Chambolle and Gevrey, less structured than the latter and not quite as fruity as the former. (Wine/Appellations)
Morgon, tucked between Chiroubles and Regnie, is the second largest of the Beaujolais crus. The soils in Morgon are uniquely comprised of a decomposed schist known locally as "roches pourries." The wines typically show a flashy, ripe cherry aroma and have the capacity to age and develop for as much as five- to ten-years. (Wine/Appellations)
Mornington Peninsula
The Mornington Peninsula in Australia is a newly developed wine region that has garnered a formidable reputation in a short period of time. The peninsula, just south of Melbourne, is surrounded by the Southern Ocean and has a cool maritime climate. Small scale commercial plantings began in a spotty fashion only in the 1970s, and what was a trickle became a flood.

This was due mainly to the region's initial success with Pinot Noir, a cool climate varietal that had proved difficult-at-best in Australia's historic regions. Additionally, the region's Chardonnay showed an entirely different, fresh, cool climate character and a capacity to develop in the bottle.

These two varietals form the vast bulk of plantings, with Riesling, Pinot Gris, and Viognier making increased appearances. There is now a long and growing list of boutique specialists to choose from, with much of the (frequently pricey) production being gobbled up by Melbourne's stylish restaurants. (Wine/Appellations)
Moromi is the main mash for sake fermentation - a mixture of rice, rice-koji, water, and yeast. (Sake/Production)
Made around the world, the Moscato grape produces some of the most delightful sweet wines, ranging from very delicate to quite lush. The perfumes of a Moscato wine are delightful and instantly appealing, with notes of peach, apricot, orange blossom and ginger that are dominant. These wines are made to emphasize the aromatics and freshness, so most examples of Moscato are made without oak and are released early for immediate pleasure.

Moscato Rose, White Moscato, and Red Moscato are treats to be enjoyed on its own or with simple desserts, such as pound cake or fresh strawberries or peaches. (Wine/Grapes)
Moscato d'Asti
While most consumers recognize Asti Spumante instantly, few have heard of a related though very different wine, Moscato d’Asti. Asti Spumante refers to a fully sparkling wine with straightforward sweet and fruity flavors, which is best enjoyed on its own or as a dessert selection.

Moscato d’Asti on the other hand, is one of the world’s great wine styles. It is a low alcohol, semi-sparkling wine with about half the carbonation of a typical sparkling wine, and is released very soon after the vintage to preserve its uniquely fresh character. It is extremely aromatic with a famously complex perfume, and generally has a mild level of sweetness which is counterbalanced by vibrant acidity.

Moscato d’Asti makes an exceptional dessert wine but is also versatile enough to have as an aperitif. Served alone, it is one of the most refreshing wines in the world, and one would be hard pressed to find something better for a hot summer day. One final note—Moscato d’Asti is always best consumed within two years of the vintage. (Wine/Appellations)
Moscato d'Asti DOCG
While most consumers recognize Asti Spumante instantly, few have heard of a related though very different wine, Moscato d’Asti. Asti Spumante refers to a fully sparkling wine with straightforward sweet and fruity flavors, which is best enjoyed on its own or as a dessert selection.

Moscato d’Asti on the other hand, is one of the world’s great wine styles. It is a low alcohol, semi-sparkling wine with about half the carbonation of a typical sparkling wine, and is released very soon after the vintage to preserve its uniquely fresh character. It is extremely aromatic with a famously complex perfume, and generally has a mild level of sweetness which is counterbalanced by vibrant acidity.

Moscato d’Asti makes an exceptional dessert wine but is also versatile enough to have as an aperitif. Served alone, it is one of the most refreshing wines in the world, and one would be hard pressed to find something better for a hot summer day. One final note—Moscato d’Asti is always best consumed within two years of the vintage. (Wine/Appellations)
Moscato d'Asti DOP
While most consumers recognize Asti Spumante instantly, few have heard of a related though very different wine, Moscato d’Asti. Asti Spumante refers to a fully sparkling wine with straightforward sweet and fruity flavors, which is best enjoyed on its own or as a dessert selection.

Moscato d’Asti on the other hand, is one of the world’s great wine styles. It is a low alcohol, semi-sparkling wine with about half the carbonation of a typical sparkling wine, and is released very soon after the vintage to preserve its uniquely fresh character. It is extremely aromatic with a famously complex perfume, and generally has a mild level of sweetness which is counterbalanced by vibrant acidity.

Moscato d’Asti makes an exceptional dessert wine but is also versatile enough to have as an aperitif. Served alone, it is one of the most refreshing wines in the world, and one would be hard pressed to find something better for a hot summer day. One final note—Moscato d’Asti is always best consumed within two years of the vintage. (Wine/Appellations)
Moscow Mule
The Moscow Mule is a refreshing and easy vodka highball that uses ginger beer. It is one of the drinks that was designed to sell vodka to U.S. drinkers.

There are a couple of claims to the creation of the drink. One dates to 1939 at the Cock'n Bull pub in Hollywood where owner Jack Morgan paired up with Smirnoff owner, John Martin, to promote that vodka and the bar's house ginger beer. Another story jumps to 1941 at the same bar when head bartender, Wes Price, needed to unload stock that wasn't selling. This was enhanced by a marketing campaign in which the Moscow Mule made with Smirnoff was served in copper mugs, which became a trademark vessel for the drink. The campaign was a success and the drink has been popular ever since.

The Mosel wine region, situated in far western Germany, near the borders with France and Luxembourg, is name for the Moselle River. Because of the plantings along the river, the Mosel wine region, has become synonymous with German wine, and is today considered one of the world's great wine regions.

The principal grape here is Riesling, and because of the continental climate, aided by the cooling influences of the river, Mosel Riesling is among the most distinctive in the world, combining freshness and lively acidity, along with intense fragrances of petrol and white flowers. The finest vineyards are planted on extremely steep hillsides along the Moselle River, with some plantings as much as a 60% gradient.
This is extreme viticulture, and these vineyards are among the most photographed in the world.

As the Moselle River twists and turns its way from its northern section to its southern reaches, near the town of Koblenz, there are several districts, including the Middle Mosel (mittlemosel), the Saar and the Ruwer. The Middle Mosel is near the town of Bernkastel; the famed vineyard Bernkasteler Doctor is here; in the Saar district, the Scharzhofberger vineyard, is among the most revered of all Riesling sites.

Just over 22,000 acres are planted in the Mosel, making it the fifth largest wine region in Germany. Riesling is the principal planted variety, accounting for 60% of the total plantings. Other varieties found here include Müller-Thurgau, Spatburgunder (Pinot Noir), Kerner and Weissburgunder (Pinot Gris). The white wines of the Mosel are low in alcohol, usually between 6%-9%. (Wine/Appellations)
See Mosel. (Wine/Appellations)
Moto is the starter yeast culture for sake, also known as Shubo. (Sake/Production)
Moulin-a-Vent is named after a historic windmill that has become the symbol of the area. The region's vineyards contain a good deal of granite and quartz and Moulin-a-Vent has a deserved reputation for producing the fullest-bodied, most-tannic, and most age-worthy wines in Beaujolais. These wines have shown the ability to develop for up to ten years in bottle and have earned this commune the moniker of the "King of Beaujolais." (Wine/Appellations)
Moulis is the smallest appellation in the Haut-Medoc and it has 1,700 acres under vine spread amongst 53 Chateaux. The commune is tucked next to Listrac, to the west of the Gironde River on the Left Bank of Bordeaux.

Moulis is packed with quality producers that make good quantities of wine. Indeed 14 Cru Bourgeois chateaux own more than 60% of the commune's vineyards. Gravel and clay dominate the vineyards and their position slightly to the west of the glamor appellations on the river make for a slightly cooler climate.

The resultant Cabernet Sauvignon-dominated wines tend to be firm and age very well. Moulis provides many of the best values in the Haut-Medoc, with estates such as Poujeaux and Chasse Spleen leading the way. (Wine/Appellations)
Mount Barker
The Mount Barker wine region is located in far western Australia, about a three hours' drive south of Perth. Mount Barker is a sub-appellation of the Great Southern region, which is situated closer to Antarctica than Sydney. The climate here is relatively warm, while cool nights provide a balance in temperature; rainfall, at 11 inches a year, is very low; some irrigation is practiced, but it is minimal. Leading varieties include cool climate varieties such as Riesling and Pinot Noir, as well as Cabernet Sauvignon and Shiraz, varieties normally found in warmer zones. Because of the cool climate in Mount Barker, there are also some notable classically made sparkling wines made here as well. (Wine/Appellations)
Mount Benson
Mount Benson is a new region on the Limestone Coast, located some 200 miles south of Adelaide. The first commercial vineyards were planted in 1989, and some big names have moved in subsequently, most notably, Michel Chapoutier from France's Rhone Valley.

The region is in direct proximity to the ocean and to the west of Coonawarra, making the area that much cooler. Like Coonawarra, the region also features the unique "terra rosa" red clay soil, but since Coonawarra has the commercial rights to the name, Mount Benson producers have taken to using the phrase "terra rosa by the sea."

Shiraz and Cabernet dominate the plantings here, and the region's producers have taken to adding a dollop of Viognier to the Shiraz, ala Chapoutier, in an homage to Cote-Rotie. Initial results have shown great promise and this is a region that will be watched with extreme interest in coming years as the vineyards continue to mature. (Wine/Appellations)
Mount Harlan
Though not really in the same spirit as some larger viticultural areas, it would be impossible to discuss the state of American Pinot Noir without addressing the extraordinary "micro-appellations" of Chalone and Mt. Harlan. Both appellations are in the Gavilan range above and between the Monterey and San Benito AVAs east of Monterey. It is one of the few areas in California with limestone based soils. Additionally, both are essentially single winery AVAs with extraordinary histories.

Mount Harlan is the home of Calera, the winery founded by California's current day Pinot Noir guru, Josh Jensen. His vineyards are at an altitude of 2,200 feet, and despite some reports to the contrary from journalists who have never actually been to the area; Mt. Harlan provides the cool temperatures and long growing season favored by Pinot Noir. Indeed, the average annual temperature is between 58 and 60 degrees.

The vineyards were established in 1974 after an exhaustive search for the limestone soils that were similar to those Jensen remembered from working the 1970 vintage at Burgundy's Domaine de la Romanee-Conti. What the limestone means in Burgundy is good drainage, which is important in an area prone to inopportune rainfall. What it has meant on Mt. Harlan, an area with very little rainfall, is a draconian yield. This was especially true in the early days when Jensen was driving water up the side of Mt. Harlan by truck.

His winemaking philosophy is completely non-interventionist, with the centerpiece being an eight-story gravity flow winery, which allows him to go from grape to bottle without mechanical handling. Jensen relies on wild yeasts and never filters his wines. Additionally, being a true "terroirist" he has divided his Pinot Noir holdings into four separate and distinct vineyards. Reed, Jensen, Selleck, and Mills are vinified and bottled separately, providing a fascinating opportunity to taste and compare. The range is complemented by a pleasant though quite different Central Coast bottling which allows him to stay in business.

To say the single vineyard Mt. Harlan Pinot Noirs are exotic would be an understatement. They are incredibly concentrated with outrageous bouquets, yet on the palate they display a sense of lightness. They are wines which are exceedingly difficult to compare to other Pinot Noirs and one is left inevitably with the conclusion that they are not Cote-de-Nuits, not Cote-de-Beaune, but Mt. Harlan. If you are passionate about Pinot Noir, the wines of Calera cannot be missed.

As for Chalone, the vineyards are located some 30 miles as the crow flies further down the Gavilan range, and are exceedingly remote. At about 1,650 feet they are above the fog line, and the vineyard is made all the more impressive by the dramatic backdrop of the jagged mountains of the Pinnacles National Monument.

The area was originally planted by a Frenchman in 1919, and the holdings were extended in 1946. Chalone's reserve Pinot Noir is crafted from these 1946 plantings and accordingly shows all the concentration one would expect. A tiny winery was constructed in 1960 by some amateur enthusiasts, and was subsequently purchased by Richard Graff, a Harvard music graduate who had been studying at U.C. Davis. The first release of Chalone was in 1969 and the property is now a publicly held corporation in a coalition with several wineries including Carmenet, Acacia, and Canoe Ridge in Washington.

Chalone's Pinot Noirs are built for the long haul, and made in a very elegant and restrained style. Though not bursting at the seams with varietal intensity, their track record in the cellar is unquestionable. These are wines for contemplation, and are correspondingly difficult to evaluate in their youth. After several years of age the wines tend to open up with a minerally complexity accented by soft floral notes. Along with Calera, these wines stand out as being quite separate and distinct from the rest of California's Pinot Noirs, and deserve a place in any well-stocked cellar. (Wine/Appellations)
Mount Veeder
The Mount Veeder AVA is one of the most distinctive in California, as it is limited to vineyards atop a small mountain peak. Just west of Napa, most vineyards here are situated from 1500 to 2500 feet, which severely limits yields; rainfall is double the amount of the Napa Valley floor. This means dry farming is practiced, which results in small, intense crops. While winemaking here dates back to the 1860s, it was in 1973 that a wine was labeled with the Mount Veeder name for its origin; the AVA was established in 1993.

Soils on the mountain are volcanic; there is some lava, along with tufa (a type of clay) and ash. Cabernet Sauvignon is a signature wine from Mount Veeder; the wines have firm tannins and are rugged in nature, and display their best qualities after five to seven years, as they are closed upon release. After opening up, the wines offer the red fruit, and spicy tobacco notes that are thumbprints of these wines; the finest drink well for decades. All five red Bordeaux varieties are planted on Mount Veeder (this was the first area in Napa that could make that claim), along with Sauvignon Blanc, Chardonnay and a small amount of Pinot Noir. In total, there are 1000 acres planted to vines, with Cabernet Sauvignon representing more than 60%. Only a little more than one percent of all Napa Valley wines are from Mount Veeder. (Wine/Appellations)
Mourvedre is a red grape planted in several countries, but best known for its use in the Rhone Valley of France. It is most commonly used as a blending variety in Châteauneuf-du-Pape; it is also found in red wines from southern France, such as Bandol, Provence and Languedoc-Roussillon. Mourvedre is also known as Monastrell and is used as a blending grape in several Spanish reds such as La Mancha and Conca de Barbera.

Mourvedre can also be made on its own, as in California and Australia. The wines are deep in color and robust with ripe blackberry and black plum fruit with distinct spice; acidity is good and there are medium-weight tannins. These wines should be paired with rich food with a zesty character, be it barbecued chicken or pork, wild game or stews. (Wine/Grapes)
Mudgee lies just to the east of the Hunter Valley and has been home to small scale wine production since the 1850s. Interest in the region has grown in the last 20 years and plantings have increased accordingly.

The climate here is markedly drier than the Hunter Valley and the region has a much larger diurnal range, meaning that Mudgee typically harvests as much as a month later than the Hunter. The result is a region more suited to deeply colored reds with strong varietal character. Cabernet and Shiraz has been produced here for over 150 years, while Viognier is attracting increasing interest among the whites. (Wine/Appellations)
Muller Thurgau
Muller Thurgau is a dry white wine produced from the eponymous grape; medium-bodied, it is known for its aromatics and good acidity. Most versions are unoaked to highlight the tea leaf, melon and pear perfumes.

Muller Thurgau is most famous from Germany, where is is considered sort of a 'poor man's Riesling." It does indeed have some of the same flavors, but with less acidity, it does not have the structure to age as long as Riesling. Arguably the best examples are from the Alto Adige region in northern Italy; here a handful of producers craft deeply concentrated, highly aromatic examples of Muller Thurgau that can age for five to seven years and work beautifully at the dinner table with foods ranging from seafood risotto to Thai and fusion cuisine. (Wine/Grapes)
The appropriately named Murray-Darling, Australia's second largest wine region spans the Murray river and its confluence with the Darling river. Situated in northwest Victoria and western New South Wales, hot temperatures, long sunshine hours, and negligible rainfalls make irrigation essential. Murray-Darling's soils range from loamy to sandy calcareous earth, supporting high yields and vigorous growth.

With 1,300 growers on 23,000 hectacres of vineyards, Murray-Darling is a major volume wine producing region. Chardonnay varietals rule in this region, and most wines offer generous fruit and excellent value. Some red grapes are grown here too; Shiraz, Cabernet Sauvignon, and Merlot offer fruity, drink-it-now styles full of American oak character. Murray-Darling's reputation as a bulk wine producer is soon to change as there are now more than 30 boutique wineries in the region making distinct wine styles through advance vineyard management. (Wine/Appellations)
The massive Muscadet region is on the western edge of the Loire Valley near the city of Nantes and in proximity to the Atlantic ocean. Dutch wine merchants actually laid the groundwork for the region by encouraging locals to plant the early ripening Melon de Bourgogne grape in the 1600s so that they could secure a closer source of wine to distill into their favored "brandewijn."

Following a devastating frost in 1709, the heartier Muscadet grape was given preference for replanting the vineyards. The still wines now produced, as one might expect, are fresh, low-alcohol, and sharp in acidity as befits the cold maritime climate. Muscadet is a favorite to accompany the fresh shellfish of the region and has garnered an international reputation for its ability to pair with briny oysters.

Several regions within Muscadet append their names to the appellation but it tends to be shades of gray. There are vast quantities of Muscadet produced and consumed and much of it is so-so. Choose a quality producer and perhaps most importantly make sure that the vintage is from the previous year. Muscadet loses its freshness rather quickly and export markets tend to have older vintages lying around. A fresh bottle is one of the worlds best aperitifs and will provide fantastic value. (Wine/Appellations)
Muscadet Sèvre Et Maine
Muscadet Sevre et Maine is the most important region for high quality Muscadet. Located in the western end of the Loire region and named after the two rivers that cross the region- the Petite Maine and the Sevre Nantaise- this chalky, stoney region is planted with Melon de Bourgone grapes destined to become Muscadet wine.

Muscadet Sevre et Maine represents two-thirds of all Muscadet production and thus can vary dramatically, though its a general rule of thumb that Muscadet from this region is of higher quality. Though Melon de Bourgone is most likely to produce innocuous or neutral wines, look for Sevre et Maine sur lie- its extended contact on the lees fortifies its flavors. Muscadet Sevre et Maine can often benefit from years of aging and is best when consumed with fresh shellfish. Expect subtle mineral and citrus notes with an elegant saline edge. (Wine/Appellations)
Muscadet Sèvre Et Maine Sur Lie
Muscadet Sèvre et Maine Sur Lie refers to a dry white wine from France’s Loire Valley, produced from the Melon de Bourgogne, grape, sometimes mistakenly referred to as the Muscadet grape.

There are three districts that can produce Muscadet Sur Lie (aged on its lees), with Muscadet Sèvre et Maine being the largest and most famous. It is situated southeast of Nantes and is named for two local rivers, the Sèvre Nantaise and the Petite Maine. The soils here are quite rocky, with deposits of quartz and granite.

The typical Muscadet Sèvre et Maine Sur Lie is medium-bodied with a green/straw color with gold reflections. Most are not aged in wood, but have notable texture, thank to the sur lie aging. Acidity is quite good in most years, and because of the soil composition, there is a distinct minerality to theses wines. While they are immediately accessible upon release, most examples drink well for 5-7 years.

The classic pairing for Muscadet Sèvre et Maine Sur Lie is shellfish, especially oysters. It also works well with seafood salad, crab or goat cheese – the tangier, the better! (Wine/Appellations)
Muscadine is a Native American grape, found originally in the southeast. Muscadine is unusual in that the grapes tend to grow not in distinct bunches, but as individual berries everywhere and anywhere on the vine. Their skins are massively thick. The most common variety of this class is Scuppernong. Although it's aromas of ripe banana, apple, and cranberry has its followers among home winemakers, the Scuppernong has not excited anyone in the Vinifera wine world because of its very intense flavor. (Wine/Grapes)
Muscat de Beaumes-de-Venise
Nearly two thousand years ago, the Roman historian Pliny the Elder wrote "The Muscat grape has been grown for a long time in Beaumes and its wine is remarkable." Clearly the vineyards on the windswept slopes of the Dentelles de Montmirail in the southern Rhone Valley have been around for some time. Today's Muscat de Beaumes de Venise is an AOC that produces a single wine of the same name. Made entierly from the small-berried Muscat de Frontignan, the wines are modestly sweet and carry a minimum alcohol level of 15%, achieved by the addition of neutral spirits during fermentation.

One might not generally expect the Beaumes de Venise appellation to be full of young, outward looking, modernist producers. It is, after all, one of the most traditional suppliers of Vin Doux Naturel. However, in a tasting of Beaumes de Venise this spring such a producer came to light. A new name to me, Domaine de Pigeade, is clearly the best sweet wine of the appellation, and also strikingly modern in style—in the best sense of the word.

Most examples of Muscat de Beaumes de Venise that consumers have seen will bear the name of one of the large Northern Rhône négociants such as Jaboulet or Chapoutier, who between them account for most exports of this sweet wine. While decent efforts, they are rarely exciting. However, Thierry Vaute, aged 50, of Domaine de Pigeade is determined to create a name for his estate-bottled version of the southern Rhône’s best-known sweet wine.

Vaute moved to the region 15 years ago with his family, after getting a New World perspective during a stint with Navarro Vineyards in California. (Navarro itself makes a very good late harvest Riesling). After building a winery, he threw away the appellation rulebook for winemaking. Stainless steel vessels, cool fermentation, destemming, rigorous sorting of grapes, and a gentle press are not exactly the normal approaches in this backwater of the Côtes du Rhône. The end result is a fragrant and strikingly pure, fruity wine. At 15-percent alcohol his wines have lower alcohol levels than normal for the appellation, and this also makes them less fatiguing on the palate.

So different and appealing are Vaute’s efforts that one wishes that more estates would take this approach. If they did, Beaumes de Venise as an estate-bottled product could be put back on the map. (Wine/Appellations)
Muscat de Frontignan
Frontignan is a sweet wine of the Languedoc made from Muscat Blanc a Petits Grains. Historically highly regarded, Frontignan fell out of favor and declined in quality during the 20th century until the 1980's when a renaissance of the style began. Today the style is delicate and refreshing and wonderful when paired with ripe white peaches. (Wine/Appellations)
Muscatel is a term used primarily in the United States to refer to fortified wine made from muscat grapes. (Wine/Classification & Attributes)
Many beverages and especially some mature red wines will have the smell of fresh picked or sautéed mushrooms. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Must is the term for the post-press, prefermentation mixture of pulp, skins, seeds, juice, and stem. (Wine,Beer,Spirits,Sake,Mead/Production)
Beverages that have been poorly aged in wood or have be mishandled will often have musty aromas or flavors. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
Pronounced "Myu-tay", mute is a sweetening agent for winemaking produced by fortifying fresh juice or by chilling the juice and adding high amounts of SO2. It is used later for sweetening certain wines before bottling. (Wine,Beer,Spirits,Sake,Mead/Production)