L

Question 1

Lactic Acid

Answer 1

A smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.

Question 2

Landwein

Answer 2

German quality classification. Landwein is a slightly higher quality level within the Tafelwein, the lowest designation.

Question 3

Late Harvest

Answer 3

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.

Question 4

Leafy

Answer 4

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.

Question 5

Lean

Answer 5

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.

Question 6

Leather

Answer 6

The aroma of old leather club chairs, most frequently associated with older red wines.

Question 7

Lees

Answer 7

Sediment—dead yeast cells, grapeseeds, stems, pulp and tartrates (harmless tartaric acid crystals)—remaining in a barrel or tank during and after fermentation. Immediately following fermentation, wine should be racked off of the gross lees, the large particulate matter such as seeds, skins and stems, which are rich in spoilage organisms. The wine may be aged for an extended period on the fine lees, however, in what’s called “sur lie” aging. Fine lees, the dead yeast cells leftover from fermentation, can enhance an aging wine with added richness, flavor and aroma complexity, and can also bind with excess tannins.

Question 8

Legs

Answer 8

The viscous droplets that form and ease down the sides of the glass when the wine is swirled.

Question 9

Length

Answer 9

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.

Question 10

Lieu-Dit

Answer 10

Place name, or named vineyard, the smallest parcel that can be named in an appellation.

Question 11

Limousin

Answer 11

A forest near Limoges, France, that produces oak for barrels. The loose-grained wood from this area readily imparts flavors to wine.

Question 12

Lingering

Answer 12

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.

Question 13

Lively

Answer 13

Describes wines that are fresh and fruity, bright and vivacious.

Question 14

Luscious (or Lush)

Answer 14

Describes wines that are soft, viscous, fleshy and round; more often associated with sweet white wines than rich red wines.