A-M

Mercaptan

The presence of an offen­sive off-odor due to methyl and ethyl sul­fides. An undesirable feature in wine.

Marriage

A term used for blending of two or more lots of still wine.

Maderized

The condition of oxidation of wine to the point of browning. Devel­ops a Madeira-like odor. Not desirable in table wines.

Long

Describes the finish of a wine.

Legs

Drops that form in the inside sur­face of a glass when a wine is swirled, and the effect they create when they slide down. Indicative of the body of a wine.

Jammy

A fruity, berrylike aroma or taste, concentrated enough to suggest the flavor of jam.

Hot

A sensation in the mouth due to high alcohol. A slight burning sensation on the palate. A negative except in dessert-style wines.

Herbaceous

In limited amounts, an acceptable aroma reminiscent of herbs, usually present in Sauvignon Blancs and Cabernet Sauvignons. In excess, consid­ered a negative, and usually due to poor winemaking techniques.

Hazy

Similar to Cloudy.

Harsh

A condition of excessive astrin­gency in the taste.

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