These solid particles are comprised of grape skins, pulp, and yeast. At times, particularly in neutral white wines, the lees are stirred with the wine or the wine is exposed to the lees for longer periods to generate flavor and stabilize the wine.
Lees - the sediment of dregs left as wine or liquors ferments. Also, the settling of a liquid.
Wine lees
A thick fermented wine paste. Light miso (Japanese soybean paste) can be used as a substitute.
Wine, Shaohsing or rice ...
Gross Lees: loose sediments containing a large quantity of fine pulp from the fruit or other base materials from which wine is made. The pulp does not compact well on its own and therefore is loosely suspended in wine.
When they're in South Carolina, the Lees make this recipe with wreckfish, a local, sustainable catch; striped bass works, too. They advise leaving the skin on the fish because it crisps up so nicely.
Crayfish cakes with Waldorf salad
By The Lees Family
Pan-fried red mullet with sardine on toast and tapenade
By Jason Atherton ...
The second, which the Lees dub Saigon Hoppin’ John, calls for Asian ingredients such as ginger, lemongrass, coconut milk, and cilantro.
 See also: Wine, Rice, Rice wine, Water, Yeast
  
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