wijnlaag

Wijnlaag, literally meaning "wine layer" in Dutch, is a term used in Dutch-language contexts to describe a visible stratification within or on the surface of wine. It is not a fixed technical term in enology, but a descriptive phrase that can appear in tasting notes, guides, or informal discussions to indicate a distinct layer observed in a bottle, decanter, or glass.

Common references to wijnlaag include sediment layers at the bottom of aged or unfiltered wines (lees) and cloudy layers that may appear if particulates are present or if the wine has not been properly clarified. The term can also describe a foam or head on sparkling or recently poured wines caused by carbonation or agitation, as well as any clear upper layer that forms when components separate during mixing or storage.

Formation of a wijnlaag is influenced by factors such as particle content, tannins and proteins, filtration level, temperature changes, and agitation. In winemaking and service, managing layers is part of achieving desired texture and clarity; lees aging, for example, is a deliberate process that interacts with sediment formation and mouthfeel, while improper handling can lead to undesired layering in the bottle or glass.

Because its usage is informal and context-dependent, wijnlaag is primarily a Dutch descriptive label rather than a standardized culinary or scientific term. It highlights observations of stratification rather than prescribing a fixed phenomenon with universal measurements.

See also: lees, sediment, decanting, wine clarity, emulsion.