The Living Wine
Dictionary
"L" |
| |
| La Mancha |
Spanish Wine Region |
| La Margchesa |
Italian Wine Region |
| La Palma |
Spanish Wine Region |
| la pourriture noble |
French for the "Noble Rot" .. see
Botrytis* |
| La Tache |
French - Appellation of Burgundy |
| Labarde Margaux |
French - Appellation of Bordeaux |
| Lacrima di Morro d'Alba |
Italian - Appellation of The Marches |
| Ladoix |
French - Appellation of Burgundy |
| Lalande de Pomerol |
French - Appellation of Bordeaux |
| Lambrusco |
Italian - Appellation of Lombardia , also a
grape variety |
| Lambrusco di Grasparossa
di Castelvetro |
Italian - Appellation of Emilia Romagna |
| Lambrusco di Reggiano |
Italian - Appellation of Emilia Romagna |
| Lambrusco di Salamino
di Santa Croce |
Italian - Appellation of Emilia Romagna |
| Lambrusco di Sorbara |
Italian - Appellation of Emilia Romagna |
| Lamezia |
Italian - Appellation of Calabria |
| Landwein |
These are the German equivalant to the French "vin
de pays"* wines. A notch above Tafelwein*. Most are chaptalised*
to raise the alcohol content |
| Languedoc |
French Wine Region |
| Lanzarote |
Spanish Wine Region |
| Latisana |
Italian - Appellation of Friuli Venezia Giuli |
| Latium |
Italian Wine Region |
| Latricieres Chambertin |
French - Appellation of Burgundy |
| Lazio |
Italian Wine Region |
| lees ( bottled on ) |
lees can mean a yellow muck of yeast that forms
on the bottom of a wine barrel as it ferments. However .. wine can
be "bottled on the lees" (white wines ) this is where some
of the yeast is left to go into the bottle. The yeast eats the oxygen
and helps keep the wine fresh and protecting it from oxidation. However
( there's a "yes but" in almost everything to do with wine) these
wines can still go thru malo-lactic fermentation* right in the bottle. Thus
bringing the "malo" taste with them. |
| Leflaive, Dom. |
French wine producer |
| legs ( tears ) |
We could make some pun about "One man's
legs are another man's tears" .. but we won't. This tasting
term is one that is the subject ( like so many things in wine ) of
on going debate.
What they are .. When you tip a class of wine so that some runs up the sides
and then return it to a normal position, you might see "streaks" of
clear liquid that run down the side of the glass .. these are the legs.
What they indicate .... is the level of alcohol in the wine. The more the
legs are evident, the more alcohol. We won't go into the chemistry of all
of this but you can try it yourself .. take a glass of Pinot Noir and a glass
of Zinfandel .. you will see the legs much more distinctly in the Zin. |
| Leoville-Las Cases, Ch. |
French wine producer |
| Lessini Durello |
Italian - Appellation of Veneto |
| Lessona |
Italian - Appellation of Piedmont |
| L'Evangile, Ch. |
French wine producer |
| Leverano |
Italian - Appellation of Puglia |
| levure |
yeast |
| library wine |
This is a term used by many winery tasting rooms to indicate a
listing of older wines that they might have for tasting and or for
sale. |
| lie |
leaving wine in contact with the lee's ( sur lie ) |
| Liguria |
Italian Wine Region |
| Lirac |
French - Appellation of Rhone Valley |
| Lison Pramaggiore |
Italian - Appellation of Friuli Venezia Giuli |
| Listrac |
French - Appellation of Bordeaux |
| Listrac Medoc |
French - Appellation of Bordeaux |
| Lizzano |
Italian - Appellation of Puglia |
| Loazzolo |
Italian - Appellation of Piedmont |
| Locorotondo |
Italian - Appellation of Puglia |
| Loire Valley |
French Wine Region |
| Lombardia |
Italian Wine Region |
| Loupiac |
French - Appellation of Bordeaux |
| Loureira |
grape used in some Spanish Wines |
| Ludon |
French - Appellation of Bordeaux |
| Lugana |
Italian - Appellation of Lombardia |
| Lussac St. Emilion |
French - Appellation of Bordeaux |
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