The sediment found in wine is commonly referred to as lees. As a sommelier and brewer, I have come across this term numerous times in my career. It is fascinating to see how the winemaking process creates this sediment, which plays a crucial role in the development of flavors and textures in wine.
Lees, also known as sludge, crystalline, sediment, tartar, or dregs, are the solid components that settle at the bottom of the wine during the aging process. These components can include dead yeast cells, grape pulp, seeds, and other particles that are not soluble in the wine. The presence of lees can vary depending on the winemaking techniques employed and the type of wine being produced.
One of the main reasons winemakers allow lees to remain in contact with the wine is to enhance its flavor profile. During the aging process, the dead yeast cells undergo a process called autolysis, where they break down and release compounds such as amino acids and proteins. These compounds contribute to the richness and complexity of the wine, adding notes of bread, toast, and creamy textures.
I remember a particular experience where I had the opportunity to taste a Chardonnay that had undergone extended lees aging. The wine had a distinct creamy mouthfeel and a pronounced brioche aroma, which I attributed to the influence of the lees. It was a fantastic example of how lees can contribute to the overall character of a wine.
Apart from the flavor benefits, lees can also have a stabilizing effect on the wine. The solid particles can absorb and bind with certain compounds, such as phenolics and tannins, helping to clarify the wine and reduce astringency. This process is especially important in red wines, where tannins can be more pronounced.
To separate the wine from the lees, winemakers employ various techniques. One common method is racking, where the wine is transferred from one vessel to another, leaving the sediment behind. Filtration is another technique used to remove the lees, ensuring a clear and clean final product. However, some winemakers choose to leave a small amount of lees in the wine, known as sur lie aging, to preserve its unique qualities.
The sediment found in wine is known as lees. It is the result of solid components settling at the bottom of the wine during the aging process. Lees contribute to the flavor, texture, and stability of the wine, adding complexity and richness. Winemakers employ various techniques to separate the wine from the lees, ensuring a clear and refined final product.