Glossary
Lees
/LEEZ/
Dead yeast cells and grape solids that settle after fermentation.
Full Definition
Lees are sediment consisting of dead yeast cells, grape particles, and tartrates that settle after fermentation. Fine lees are smaller particles; gross lees are larger. Aging on lees (sur lie) adds texture, complexity, and protection from oxidation. Lees stirring (batonnage) enhances these effects.
Related Terms
See Also
Reference
More terms starting with L
Lactic Acid
The softer acid produced during malolactic fermentation.
Late Harvest
Wine from grapes picked after normal harvest for extra ripeness.
Left Bank
The Cabernet-dominant side of Bordeaux.
Legs
The droplets that run down the glass after swirling.
Length
How long flavors persist after swallowing.
Lieu-dit
A named vineyard site, particularly in France.