Glossary Page: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Glossary Page L
One of many acids that contribute to the overall acidity of a wine. This acid, which is also found in milk, gives a softer taste than other acids, such as malic acid. Many winemakers try to convert harsh malic acid to lactic acid by malolactic fermentation.
Describes the long-term storage of wine in the belief that it will improve with age. Not many wines are suitable for laying down.
This is the sediment consisting of dead yeast cells and other debris that accumulates on the bottom of the fermentation vessel. If the wine is kept on the lees, especially if they are stirred occasionally, may impart extra flavour and body. Eventually the less must be removed.
This refers to the tear-like tracks that a wine makes down the side of a glass after it has been swirled. It is not essential for assessing the quality of a wine, although some tasters still comment on the legs.
This is a tasting term that describe how long the flavour of the wine after it has been swallowed. A long persistence of flavour indicates a quality wine.
A tasting term for a wine that has been exposed to Ultraviolet light for a long time. This causes a "wet cardboard" type aroma and flavour.
This is the liquid containing unfermented sugar prior to turning into wine.
A strong alcoholic drink made from distilled spirits, with additional flavouring added like herbs and spices.