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L

Lactic Acid

The acid that develops in sour milk and which is also created in wine during the malolactic fermentation.

Landwein

German equivalent of vin de pays.

Lees

Sediment that accumulates in the bottom of a vat during fermentation of a wine.

Length

A wine that has length is one whose flavour lingers in the mouth a long time after swallowing. If two wines taste the same, yet you definitely prefer one, but do not understand why, it is probably because the one you prefer has a greater length.

Lieu-Dit

A named site. This is a French term that is commonly used for wines of specific growths that do not have Grand Cru status.

Longevity

Potentially longlived wines may owe their longevity to a significant content of one or more of the following: tannin, acidity, alcohol and sugar.