Glossary : definition of terms used to talk about Bourgogne wines beginning with L.

The information contained on the labels of wine bottles is of two kinds: obligatory, and optional. Obligatory information includes appellation, identity of bottler, volume of contents, and alcohol content. Optional supplementary information may include vintage year, brand name, grape variety, or general information such as "oak-aged". The legislation in force also covers anything written on the bottle or its packaging (back label, neck label, cork, capsule, ... )

See Malolactic fermentation
Related words Malolactic fermentation, Malic acid, Organic acid, Sour-sweet

Technique of leaving grapes to become overripe before picking. Rare in Burgundy. Occasional instances in the Mâconnais.

Wooden supports enabling bottles to be piled on their sides during the making of Crémant de Bourgogne after the "liqueur de tirage" (containing sugars at around 22 g/l and yeasts) has been added to the base wine in the bottles to produce secondary fermentation. CO2 is generated and must have a minimum pressure of 3.5 bar. Higher pressures (4-6 bar) make for fine bubbles or "mousse". (See also Bubbles, Disgorging)
Related words Autolysis

Removal of leaves surrounding the grape bunches to admit light and air during maturation and make harvesting easier.

(tast.) Aroma of the animal class in Pinot Noir wines. Considered desirable in small doses but if excessive may signal the presence of undesirable yeasts (Bretanomyces).

See Limpidity

Related words Autolysis,

(tast.) Streaks of wine down the side of the tasting glass after the wine has been swirled around in it. Signals a wine of good body and hence good levels of alcohol, glycerol and macromolecules.

(tast.) Aroma found in young white wines.
Related words Aroma / Odour

Describes the ability of tastes and aromas in well-made wines to remain present in the mouth after the wine has been swallowed. (See also caudalie)

Lactic bacteria. Selected strains are made available to to wine-makers through Burgundian research labs.

(tast.) A wine that is generally weakly-coloured, low in alcohol and without real structure.

Process by which the tender shoots of the season's growth become woody in the autumn, making them better able to withstand the winter frosts.
Related words Sarments

= Limpid.

(tast.) Limpidity is a highly desirable visual quality in both red and white wines and is achieved by careful attention to hygiene during vinification and elevage as well as by separation of the wine from solids, coarse or fine, whether in suspension or not.

Sugar solution used to top up Crémant de Bourgogne after disgorging. Its composition (proportion of sugar) determines whther the wine is brut, demi-sec or sec.

Solution of yeasts and sugar added to base wine in the making of Crémant de Bourgogne to promote secondary fermentation in-bottle, which gives the wine its effervescence.

(tast.) Aroma found in Gamay and Pinot Noir wines after some years' ageing.

(tast.) Acidulous.

(tast.) A wine that is tender, likeable and supple.