L

LACTIC ACID

One of the many acids that contribute to the overall acidity of a wine. This acid, which is also found in milk, makes a much softer impression on the palate than many others, such as malic acid. As a consequence many winemakers encourage the conversion of the harsh malic acid to lactic acid by the Malolactic fermentation.

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LATE HARVEST

Wines made from grapes picked later than normal have high sugar levels, usually affected by noble rot or botrytis. This produces sweet dessert-style wines.​

LEES

A heavy sediment consists of dead yeast cells and other solid matter such as grape pulp, pips, etc. Keeping the wine on the lees, especially if stirred occasionally, may benefit the wine. It imparts extra flavor and body to the wine. Eventually, however, they must be removed. This may be achieved by racking the wine off the lees. Residual solid matter may be removed by filtration.

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LEGS

A tasting term. It refers to the tear-like tracks that a wine makes down the side of a glass after it has been swirled. It may be related to alcohol or glycerol content – it’s a matter of contention. It is not essential for assessing a wine's quality, although some tasters consider it important.​

LENGTH

A tasting term describes how long the wine's flavor persists on the palate after it has been swallowed. A lengthy persistence of flavor may be taken as a sign of quality.