Legs, also called tears, are the streams of liquid that form and run down the inside of a wine glass after the wine has been swirled. They are related to surface tension, evaporation and the physical properties of the wine, including alcohol and dissolved solids. Legs are a visual observation, not a reliable measure of quality.
When wine coats the inside of a glass, alcohol and water evaporate at different rates. This creates surface-tension differences that cause liquid to gather into droplets and flow back down the glass. The phenomenon is known as the Marangoni effect. Glass cleanliness, temperature, humidity and the wine’s composition can influence the appearance of the legs.
Slow, thick legs may be associated with higher alcohol, residual sugar or extract, but they do not directly measure any one of these components. They do not indicate balance, complexity, age-worthiness or overall wine quality. A light, well-made wine can have few visible legs, while a simple high-alcohol wine may show prominent ones.
Example: a sweet Sauternes or a high-alcohol Zinfandel may show more persistent legs than a light, low-alcohol Muscadet.
“Legs” and “tears” are two common names for the same visual effect. The terms are often used interchangeably in wine tasting.
Chef’s note: observe legs as part of the wine’s appearance, but do not use them to judge quality or to make precise claims about alcohol or sugar. Check the label and taste the wine.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
