How to understand natural wines
What are natural wines and how do they taste?
Wine Terminology
What is carbonic maceration? What does abboccato mean? Wine terms explained in our comprehensive wine glossary
-
-
Zestful
Tasting term used to describe a fresh, crisp wine,
-
Lodges
Anglo-saxon name for the cellars
-
Liquoroso (It.)
High alcohol wine,
-
Light.
Tasting term used to indicate a wine pale in colour
-
Lie(s) (Fr.)
Lees.
-
Length.
Tasting term used to indicate the duration of the aftertaste, once a wine has been swallowed.
-
Lees
Dead yeast cells, which form a deposit at the bottom of a tank after the alcoholic fermentation.
-
Late harvest
Label term used to indicate a wine made from grapes harvested later than usual,
-
Lanolin
Tasting term used to describe a wet-wool aroma or taste.
-
Landwein (Ger.)
German wine designation, roughly equivalent to the French Vin de Pays.
-
Lagar (Por.)
Shallow stone trough, used for foot treading of grapes, particularly for making Port.
-
Lactic acid
See 'acids',
-
Hydrogen sulphide
Rotten egg gas.
-
Hollow
Tasting term used to indicate a wine lacking in depth,
-
Hock.
Anglo-saxon term for any German wine from the Rhine.
-
Heurige (Ger.)
Austrian term for young wine,
-
Hectolitre (hl)
Unit of volume, equal to 100 litres.
-
Hectare (ha)
Unit of area, equal to 10 000 m2 (2.47 acres).
-
Halbtrocken (Ger.)
Medium dry.
-
Gyropalette (Fr.)
Machine used to reproduce the effect of riddling in the production of sparkling wines.