Wine Terms Starting with L

A term referring to some grape types indigenous to North America. These include Concord and Catawba.

Term for a mild textured acid, a product of malolactic fermentation. It is the same acid found in milk.

A wine flaw that results in a wine that smells like sauerkraut.

A German counterpart term to the French vin de pays, meaning "wine of the country".

These are wines made from grapes that are harvested at the end of the viticultural season.This allows for greater ripeness of the grapes, resulting in a higher sugar content. In French, “vendange tardive”.

A term that refers to the process of resting in the cellar that some wines must go through in order to age.

This type of wine has a vegetable aroma.

The term designates an area of Bordeaux, located to the left of the river. It is the area of origin of the wines of Margaux, St. Julien, Pauillac and St. Estephe. The Left Bank is held in higher regard than the Right Bank.

The term designates an area of Bordeaux, located to the left of the river. It is the area of origin of the wines of Margaux, St. Julien, Pauillac and St. Estephe. The Left Bank is held in higher regard than the Right Bank.

The term designates an area of Bordeaux, located to the left of the river. It is the area of origin of the wines of Margaux, St. Julien, Pauillac and St. Estephe. The Left Bank is held in higher regard than the Right Bank.

Italian term for wood

Austrian and German term describing medium sweet wines. This type of wine can contain up to 45 g/l of residual sugar.

Lieu-dit comes from French. Lieu means place and dit is the conjugated verb dire meaning to say in past tense. Literally translated it means Said-Place. In French, the term is used to describe a small, typically uninhabited, geographical area. The name usually refers to some characteristic of the place, its former use, a past event, etc.

Italian term for yeast

The refreshing sensation offered by a wine, coming from the acidity. Without it, the wine would feel flabby on the palate.

Tasting term. Wines described in this way often lack flavor and texture and are sometimes considered a bit watery.

Tasting term for a wine that has had long exposure to ultraviolet light causing an aroma and flavor similar to wet cardboard.

This soil type is made up of fossilized sea shells and chalk, and is key to many regions where white wines are produced.

Large oak forest in France, with trees used to produce wine barrels.

Italian term for clarity, a characteristic of some wines.

Linear wines offer flavors that do not change at any time when tasted. For example, in the mouth, a dark fruity wine will not change flavor to red berries.

French term for "transport liquid", used to replenish and possibly sweeten sparkling wine after disgorgement.

French term for a liquid solution containing sucrose and yeast. It is widely used in the secondary fermentation of sparkling wines.

Italian term for fortified wine

A river in central France that lends the name to the Loire Valley. It is a wine region famous for wines, such as: Chenin Blanc, Sauvignon Blanc and Cabernet Franc.

Refers to the characteristic finish of fine wines, which have a lingering aftertaste in the mouth.

A strategy to combat pests and diseases in the vineyard, using only organic or biological methods

A strategy to combat pests and diseases in the vineyard, using chemical methods only when there is an inminent threat of damage.

Italian term for the integrated pest management strategy, which combines biological and chemical methods.

Tasting phrase meaning that a wine is opulent and smooth. Usually applied to sweet wines, although it is also used to describe any intensely fruity wine.