Lambrusco (Lahm-bru-sko) - Used in the making of sparkling red wines in Northern Italy. It is a collective term for a group of grape varieties with more than 60 having been identified.

Lagrein (lah-GRAYN) - An Italian grape grown in the Alpine valley of Alto-Adige.  Lean, peppery, bright and astringent. Somewhat like a lighter version of Cabernet Sauvignon.  Very small amount of Lagrein being grown in the U.S. (Paso Robles) where it has flavors of cherry, raspberry, black pepper and cedar, with high acidity and strong tannin.

Malbec (MOWL-beck) - Native to France, this grape is now best known from Argentina, especially the Mendoza region.  This wine can be rich and jammy.

Maturana Tinta (Mah-tur-anna Teen-ta) - A near-extinct red wine grape of Spain's most famous wine region, Rioja.

Merlot (Mare-lo) - In France, Merlot is most often blended with Cabernet Sauvignon, Cabernet Franc, Malbec and Petite Verdot in Bordeaux (Saint-Emilion and Pomerlo) wines. It is also a very popular varietal due to its soft tannins and intense fruit flavors. 

Molinara - A light-bodied Italian red grape that is used in blending Valpolicella, Bardolino and IGT Veneto wines. Molinara is fairly nondescript and rarely appears as a varietal wine.

Monastrell (maw-nehs-TRELL) - See Mourvedre.

Montepulciano (mohn-teh-pool-CHAH-nooh) - Originally from Abruzzo in Central Italy. Produces a bold and rustic wine with tart red and black fruit flavors and lots of pepper. In California, these grapes produce flavors of boysenberry, blackberry, green olive and pepper with high acid and tannin.

Morenillo (mor-ah-NEE-yoh) - Unique to Spain's Terra Alta region, this grape is nearly extinct and does not exist outside the region. The grape is similar to Pinot Noir.

Mourvedre (Moor-VEH-druh) - Originally from Spain (a.k.a. Monastrell or Mataro), this grape is now grown throughout France, California and Australia. High in tannins, this grape is often used for blending with Grenache and Syrah.