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Wine Terminology

Glossary terms

Lactic acid

See 'acids',

'malolactic fermentation'.

Lagar (Por.)

Shallow stone trough, used for foot treading of grapes, particularly for making Port.

This tradition still continues, though many Port producers now perform fermentation in tanks.

Lagar (Por.)

Shallow stone trough, used for foot treading of grapes, particularly for making Port.

This tradition still continues, though many Port producers now perform fermentation in tanks.

Landwein (Ger.)

German wine designation, roughly equivalent to the French Vin de Pays.

There are 15 Landwein regions, though the category is seldom used as it is so easy to qualify for the superior QbA category.

Lanolin

Tasting term used to describe a wet-wool aroma or taste.

Particularly associated with the Semillon grape.

Late harvest

Label term used to indicate a wine made from grapes harvested later than usual,

normally therefore at a high degree of maturity and possibly affected by botrytis. Normally sweet.

Late harvest

Label term used to indicate a wine made from grapes harvested later than usual,

normally therefore at a high degree of maturity and possibly affected by botrytis. Normally sweet.

Lees

Dead yeast cells, which form a deposit at the bottom of a tank after the alcoholic fermentation.

Winemakers may age the wine in the presence of the lees, to protect from oxidation and provide a more complex flavour. Some wines, notably Muscadet sur lie, are bottled directly off the lees.

Lees

Dead yeast cells, which form a deposit at the bottom of a tank after the alcoholic fermentation.

Winemakers may age the wine in the presence of the lees, to protect from oxidation and provide a more complex flavour. Some wines, notably Muscadet sur lie, are bottled directly off the lees.

Legs

Tasting term used to describe the pattern formed when drops of wine trickle down the inside of the glass after the wine has been swirled.

'Good' or persistent legs indicates a high viscosity and is sometimes associated with high alcohol.