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The redwinebuzz.com glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This includes terms relevant to growing and production of wine. Where possible, we also provide a guide to pronouncing these names. See our Pronunciation Guide for an explanation of the notation. Browsing the glossary can be very informative. At redwinebuzz.com we firmly believe that even casual perusing of the material can be an active learning process. |
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Lactic acid: One of the many acids contributing to the overall acidity of a wine. This acid, also found in milk, is softer on the palate than malic acid. For this reason, some winemakers encourage the conversion of the harsh malic acid to lactic acid through malolactic fermentation.
Languedoc-Roussillon (Languedoc): [LAN-gwe-DOK roo-SIL-yohn] [?] Located on the Mediterranean Sea between Spain to the west and the Rhône delta to the east. Historically, the vast quantities of mostly red wines produced in this sunny region have not garnered great acclaim and have been regarded as ‘Vin de pays’ (simple country wine). However, recent trends are to reduce production and improve quality. The greatest successes have been with wines made from Grenache, Syrah and Mourvèdre grapes. The best examples of wines from this region are robust, full-flavored earthy red wines.
Late harvest: A designation indicating that the grapes were harvested later than normal. The fruit is typically more concentrated and contains more sugar as a result of ripening and some dehydration. The finished wine is typically sweet. Some wine makers chose to ferment the wine to a more dry style which results in a higher alcohol level. The French term for this is 'vendange tardive'.
Leafy: (tasting term). Describes a slightly vegetal quality in a wine reminiscent of leaves.
Lean: (tasting term). Describes a wine lacking fruit flavors and sometimes body. A synonym for ‘austere’.
Leathery: (tasting term). Depending on the author, this term refers either to aroma and flavor or body and texture. In the case of aroma and flavor, it simply means that the wine (typically a hearty, briary red) conveys aromas on the nose or an impression on the palate of leather. In cases when it is intended as a descriptor of texture, it is akin to terms tough and chewy.
Lees: (tasting term). The heavy sediment in a wine fermenting in a vat or barrel and consisting of dead yeast cells and other solid matter such as grape skins, pulp and seeds. Exposure to the lees imparts flavor and body to a wine. Hence, aging a wine on the lees (sur lie), and stirring it occasionally, increases flavor and body. Wine is separated from the lees by the process of ‘racking’. Any remaining solids may be removed by the process of ‘filtration’.
Legs: (tasting term). The viscous, tear-like tracks that run down the inside of a glass after it has been swirled are most likely related to alcohol content (and some technical things like surface tension and boiling temperatures of water and alcohol). Visually pleasing, it is not correlated to other sensory aspects to the wine. Also called: ‘tears’.
Liqueur de tirage: (French wine making term). [li-KUHR duh tee-RAHDZH] [?] A a solution of wine, sugar and yeast added to a finished still wine in the production of sparkling wine with the Méthode Champenoise. (more detail)
Loire: [loo-AHR] [?] A large, wide region in the central west of France which follows the course of the Loire River. It starts in the Auvergne, in the center of France and ends at the Atlantic coast around Nantes city, roughly 130 miles or so north of Bordeaux. Some contend that it is more a conglomeration of numerous regions which have only the Loire River in common. Approximately 75% of the wines produced in this region are from white grapes. However, reds from Cabernet Franc are also produced. The appellations of the region include: Muscadet (which distinguishes itself by extremely dry but, acidic whites), Coteaux du Layon (producing sweet, botrytised Chenin blanc-based whites), Bourgueil (where lean, herbaceous reds are made), Chinon (which makes leafy, but raspberry-laced reds), Vouvray (producing dry and sweet, botrytised whites from Chenin blanc), Touraine (whose Sauvignon blancs have been called racy), Sancerre (classic, extremely dry Sauvignon blanc whites) and Pouilly-Fumé (very dry but aromatic Sauvignon blanc whites). Generally, Loire wines are inexpensive.
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