A shallow stone or cement trough in which grapes are trodden by foot (usually for several hours) in order to crush them and mix the skins with the juice. Treading grapes by foot, an ancient… Continue reading

Lágrima (la-GREE-ma)

A Spanish term, literally, “tears.” Lágrima also refers to a wine made from free-run juice without any mechanical pressing. Likewise, the Italian “Lacryma” is incorporated in the name “Lacryma Christi,” (tears of Christ) which is… Continue reading

Late Harvest

As the term suggests, a wine that comes from grapes picked after the normal harvest and therefore containing a greater percentage of sugar. Late-harvested wines may also be infected with the noble rot, BOTRYTIS CINEREA.… Continue reading


The remnants of yeast cells and bits of grape skin that settle to the bottom of the container after FERMENTATION is complete. Leaving the fermented wine in contact with its lees (SUR LIE), rather than… Continue reading

Left Bank

The term refers to all of the appellations of Bordeaux that are on the left side of the Gironde River as it flows out to the Atlantic Ocean. The main grape variety used for Left… Continue reading


Also known as tears in Spain and cathedral windows in Germany, legs are the rivulets of wine that have inched up the inside surface of the glass above the wine, then run slowly back down.… Continue reading


Harvest. Harvest dates generally range from September to December, according to the variety of grape, weather conditions, and the kind of wine being produced. One exception is eiswein which can be harvested in January of… Continue reading


Semi-sweet. The term used to describe German wines with discernible sweetness. Lieblich wines therefore are those that taste sweeter than HALBTROCKEN (half dry). They can have up to 4.5% residual sugar (45 grams per liter).


The term that describes a wine that has very little weight on the palate. A light-bodied wine literally feels light in your mouth, while a FULL-BODIED wine feels just the opposite. Light-bodied wines are low… Continue reading

Liqueur d’Expédition

The wine added to the Champagne bottle after DISGORGING to top it up. The liqueur d’expédition is often made up of wines reserved from previous years and it contains some sweetness (known as the dosage).

Liqueur de Tirage

The mixture of wine and sugar added along with yeasts to the blend of still wines in a Champagne bottle in order to induce the second, bubble-forming fermentation.