Swiss Wine Regions

Glossary of L

Lactic acid

A single carboxyl acid produced during malolactic fermentation.

Late harvest wine

Also known as late picked, wine made from grapes that have been left on the vine longer than usual. Usually an indicator for a very sweet or dessert wine.

Leaf roll

A viral disease in grape vines.

Lees

Solid waste at the bottom of the ferment, primarily composed of dead yeast cells and grape matter.

Legs

Viscous columns which trickle down the inside surface of a glass after a wine has been swirled. Prominent legs indicate high alcohol.

Lightstruck

A tasting term for a wine that has had long exposure to ultraviolet light causing wet cardboard type aroma and flavor.

Liqueur d'expedition

Liqueur added to top up disgorged wine.

Litre (US - Liter)

A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).

Look

A tasting term for the visual evaluation of a wine.

Luscious

Describes sweet wines such as liqueur Muscat and Tokay that are rich, fruity and high in residual sugar.

Glossary by Letter

  • A (21)
  • B (36)
  • C (38)
  • D (17)
  • E (8)
  • F (24)
  • G (5)
  • H (7)
  • I (4)
  • J (2)
  • K (1)
  • L (10)
  • M (25)
  • N (5)
  • O (10)
  • P (23)
  • Q (1)
  • R (13)
  • S (31)
  • T (21)
  • U (2)
  • V (22)
  • W (11)
  • Y (2)
  • Z (1)

The Wine Grapes of Switzerland

Pinot Noir

Genetic studies have revealed that Pinot Noir is probably one of the two ancestors (the other being the humble Gouais) of some of the most important vines cultivated in Europe today. It is certainly a particularly ancient variety, and originally from Burgundy. Pinot Noir, with its associated clones, is found all over Switzerland, but it is only in the eastern region that it dominates production. It is either produced as a varietal or blended with other grapes. These blends are known as Salvagnin in Vaud and Dôle in Valais. Depending on where it is grown, it can produce a wine that is either light and fruity, or rich and full-bodied.

Gamay

This is the variety that produces all the Beaujolais wines. Later-ripening than Pinot Noir, Gamay is very widespread in the western, French-speaking part of Switzerland. But it is in Geneva that it has become the dominant red variety. Produced as a varietal in Geneva or blended with Pinot Noir in Vaud (Salvagnin) and Valais (Dôle), Gamay produces lively, light wines with vivacious aromas of freshly picked red fruits. These wines are best consumed young

Cornalin

An ancient and indigenous alpine variety found only in Valais, Cornalin gives a wine that is fruity with a fine bouquet and intense purple-red color. The slightly rustic hint makes it a good companion for game dishes.

One not only drinks the wine, one smells it, observes it, tastes it, sips it and--one talks about it.

King Edward VII

Swiss Alps, cows, wine bottle and large clock face in Bern, Switzerland

Fine Swiss Wine

Discover Switzerland’s odd grapes, small producers, and eclectic tastes