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Rudi's Epicurean Glossary

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Landwein (wine) Germany, Austria: equivalent of French Vin de Pays, simple wines, in quality above Tafelwein
Langostino   Spanish for prawn . langustine in French, called also scampi

Languedoc -

Roussillon Languedoc-Roussillon: The Wines and Wine Makers

wine region in

Southern France

Languedoc-Roussillon

Languedoc-Roussillon is the largest vine growing area in the world. From the Rhône to Spain, the wine region is several times bigger than the Australian wine region or Bordeaux.

The main grapes used in Languedoc Roussillon are:

- Red: Carignan, Cinsault, Grenache, Syrah, Mourvèdre. Cabernet Sauvignon and Merlot have replaced other mediocre grape varieties such as Aramon and Alicante.

- White: Viognier and Chardonnay have been introduced with success in Languedoc Roussillon. Chardonnay is now the most widely used grape in the region.

- Sweet white wine: Muscat blanc, Muscat romain or d'Alexandrie and Grenache

Today the wine makers selected the best vineyards and decided to go for quality.

Today, Languedoc Roussillon is one of the most successful wine regions in France.

There are the following appellations                         Carcassonne, the medieval city, close by 101-0159_STC.jpg

in Languedoc Roussillon:

  • Corbières
  • Coteaux du Languedoc
  • Côtes du Roussillon
  • Fitou
  • Minervois
  • Saint Chinian
  • Costières de Nimes
Lardons  

diced bacon, blanched and fried

Lasagne (Continental)

Lasagna (American)

Lasagne al forno (Italian)

Lasagne with spinach and cheese

Lasagne is both a form of pasta in sheets and also a dish, sometimes named "lasagne al forno" (oven-cooked lasagne) made with alternate layers of pasta, cheese and often tomato sauce or meat sauce. While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as "loseyns" was eaten in the court of King Richard II of England in the 14th century.

At Rudi's you will find a vegetable lasagna.

Late bottled Vintage (wine) Port wine, the wines are softened by ageing in wood for up to six years, and are ready for consumption when released.
Lebkuchen   German for Gingerbread
Lederne

Bavarian

Austrian

Lederhosen
Legumes   French for vegetables
Leibl

Austrian

Bavarian

blouse
Leibrock

Bavarian

Austrian

petticoat
Lemongrass   lemon-scented herb used liberally in Thai cooking
Length (wine) Wine tasting term: how long the flavour persists on the palate after it has been swallowed.
Lie, sur lie wine

French term for lees, the sediment remaining in the tank of barrel after fermentation,

 often used to make marc (alcohol)

Limoncello   Italian lemon liqueur

Liptauer

Obazta

Spundekaese

Austrian

Bavarian

German

Cheese spread
Loden (German) water repellent carded yarn cloth, made of wool
Loferl

Bavarian

Austrian

long stockings

Loire

Loire Valley

river in France,

wine region:

the Loire valley is the home of Sancerre and Puilly Fume, also Sauvignon blanc and Chenin blanc

Loire Valley (French): Vallée de la Loire) is known Château d'Azay-le-Rideau.

as the Garden of France and the Cradle of the

French Language. It is also noteworthy for the

quality of its architectural heritage, in its historic

towns such as Amboise, Angers, Blois, Chinon,

Orléans, Saumur, and Tours, but in particular for

its world-famous castles, such as the Châteaux

d'Amboise, Château de Villandry and Chenonceau.

The landscape of the Loire Valley, and more

particularly its many cultural monuments,

illustrate to an exceptional degree the ideals of

the Renaissance and the Age of the Enlightenment

on western European thought and design.

 

Lotte http://www.mstevensandson.co.uk/shop/product_info.php?products_id=55 monkfish, lobster textured fish with large butt-ugly-looking head
Loup, Loup de Mer http://www.dkimages.com/discover/DKIMAGES/Discover/Home/Food-and-Drink/Ingredients/Fish-and-Shellfish/Sea-Bass/Sea-Bass-01.html European bass from the Mediterranean

Lungenbraten

Lende, Filet

Austrian

German

Tenderloin