Lagar
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
Lees
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
Legs
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
Lese
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
Lieblich
Light-Bodied
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