Maderized This term refers to the brown color and flat taste of a white wine that has been over-exposed to air furing production of maturation.

Magnum Wine bottle holding 1 1/2 liters, the equivalent of two normal bottles.

Malolactic fermentation A secondary stage of fermentation in which malic acid is converted into lactic acid and carbon dioxide. As lactic acid is milder, the taste of the wine becomes less acid. Some winemakers engcourage it, if necessary, by warming the new wine. Others avoid it to keep a sharper acidity.

Marc The pulpy mass of grapes skins and pips left after the fermented grapes have been pressed. Also the name of the strong-smelling brandy distilled from this.

Marque French for brand. In Champagne the 'Grandes Marques' are the top dozen or so houses.