Glossary

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Lanolin:

Tasting term used to describe a wet-wool aroma or taste. Particularly associated with the Semillon grape.

Leafy:

Somewhat analogous to "vegetal". Desirable in minute detectable amounts, if adding to notes of complexity in the wine (see also yeasty/yeastlike).

Lean:

More body would be good, sort of thin in the mouth, often too much astringency, sometimes a compliment for certain styles (see also body, thin).

Lees:

Refers to residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of the fermentation vessel. US winemakers use the term "mud". Imparts distinctive flavors to the wine depending on type (see also nutty).

Legs:

Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets). Valuable technique when used in "blind" tasting competitions (see also tears).

Lemony:

Descriptive of a somewhat acidic white wine. These wines contain flavors reminiscent of that fruit. Apart from that, may be well balanced in all other respects, sometimes with a touch of extra sweetness.

Length:

How long the total flavor lasts in the back of the throat after swallowing (see also aftertaste).

Light:

Low alcohol and/or sugar.

Lively:

Almost a synonym for fresh. Implies detection of barely discernible spritzyness. Applies most often to white wines, but some reds also qualify.

Long:

Tasting term used to indicate a wine with a persistent aftertaste. See also length.

Lush:

Describes impression of wines with high amounts of residual sugar. Adjective almost entirely reserved for sweet dessert wines (see also aftertaste).