Letter L:
Lactic Acid:
A smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
Landwein:
German quality classification. Landwein is a slightly higher quality level within the Tafelwein, the lowest designation.
Late Harvest:
On labels, indicates that a wine was made from grapes picked later than normal and at a higher sugar (Brix) level than normal. Usually associated with botrytized and dessert-style wines.
Leafy:
Describes the slightly herbaceous, vegetal quality reminiscent of leaves. Can be a positive or a negative, depending on whether it adds to or detracts from a wine's flavor.
Lean:
Describes wines made in an austere style. Not necessarily a critical term, but when used as a term of criticism, it indicates a wine is lacking in fruit.
Leather:
The aroma of old leather club chairs, most frequently associated with older red wines.
Lees:
Sediment—dead yeast cells, grapeseeds, stems, pulp and tartrates (harmless tartaric acid crystals)—remaining in a barrel or tank during and after fermentation. "Sur lie" is a French term for aging a wine on its lees.
Legs:
The viscous droplets that form and ease down the sides of the glass when the wine is swirled.
Length:
The amount of time that taste, flavor or mouthfeel persist after swallowing a wine. The longer the finish, the better the wine quality. Common descriptors are short, long and lingering.
Lieu-Dit:
Place name, or named vineyard, the smallest parcel that can be named in an appellation.
Limousin:
A forest near Limoges, France, that produces oak for barrels. The loose-grained wood from this area readily imparts flavors to wine.
Lingering:
Used to describe the persistence of flavor in a wine after tasting. When the aftertaste remains on the palate for several seconds, it is said to be lingering.
Lively:
Describes wines that are fresh and fruity, bright and vivacious.
Luscious (or Lush):
Describes wines that are soft, viscous, fleshy and round; more often associated with sweet white wines than rich red wines.
