the.com/lees
The dead yeast you leave behind decides how alive your wine tastes.
means Lees are the sediment of dead yeast cells and grape particles that settle at the bottom of a wine vessel after fermentation.
from From Old French 'lie,' meaning sediment or dregs of wine, likely traced back to a Gaulish or Celtic root (compare Breton 'lec'h') — one of the few wine-making words English kept almost intact, since the stuff itself never really went away.
- what they are
- Spent yeast cells and grape debris after fermentation
- sur lie aging
- Winemakers leave wine on lees for richness and texture
- flavor effect
- Gives Champagne and Muscadet that bready, creamy note
- etymology
- From Old French lie, meaning sediment or dregs