The sediment of wine is commonly referred to as lees. As a sommelier and brewer, I have encountered this term countless times in my career. It is fascinating how different industries use various names to describe the same thing. Besides lees, winemakers also use terms like sludge, crystalline, sediment, tartar, and even dregs to refer to the solid components that settle at the bottom of the wine during the ageing process.
I remember a particular winemaking experience where I witnessed the formation of lees firsthand. It was during a visit to a vineyard in France, known for its exceptional white wines. The winemaker explained to me that after the fermentation process is complete, the wine is left to rest and mature in barrels or tanks. During this time, the yeast cells, grape solids, and other particles gradually sink to the bottom, forming a layer of sediment.
This sediment, or lees, consists of dead yeast cells, grape skins, pulp, and other grape solids. It is a natural byproduct of the winemaking process and is considered essential for certain styles of wine. The presence of lees can contribute to the texture, aroma, and flavor profile of the wine.
Winemakers have different approaches when it comes to handling lees. Some choose to leave the wine in contact with the lees for an extended period, a process known as sur lie aging. This technique imparts more complexity and creaminess to the wine. On the other hand, others prefer to separate the wine from the lees through racking or filtration to achieve a cleaner, more refined product.
One must handle lees with care when transferring wine from one vessel to another. Agitating the lees can release unpleasant flavors and aromas into the wine. Therefore, winemakers often employ gentle techniques such as gravity-based transfers or using specialized equipment like lees filters to minimize disturbance.
Another interesting aspect of lees is their potential for further use in winemaking. Some winemakers choose to reuse the lees in a process called lees aging or sur lie aging. By reintroducing the lees into the wine, they can continue to impart flavors and texture to the wine over an extended period. This technique is commonly used in the production of certain Champagne and sparkling wines.
In addition to their impact on wine flavor and texture, lees can also have practical implications. If not properly managed, they can cause clogging or blockages in winemaking equipment. Therefore, winemakers often employ techniques such as fining and filtration to remove excess lees before bottling.
The sediment of wine, known as lees, plays a significant role in the winemaking process. It is fascinating to see how winemakers have developed various techniques to handle and utilize lees to create unique and distinctive wines. Next time you enjoy a glass of wine, take a moment to appreciate the complexity and character that lees contribute to the final product.