Domaine de l'Ecu 2004 "Expression de Gneiss" and "Expression d'Orthogneiss" Muscadet Sèvre et Maine Sur Lie ($9.99) ...
Sur Lie: Wines aged sur lie (French for "on the lees") are kept in contact with the dead yeast cells and are not racked or otherwise filtered.
Sur Lie: Translated "aging on the lees," and often referred to as "yeast contact." Wine is aged in the barrel with the yeast retained, rather than being clarified before aging. Aging on the lees increases the complexity and creaminess of the wine.
Sur lie
A French term meaning, literally, "on the lees." Generally refers to the aging of wines on the deposit of dead yeast that forms after primary fermentation. Sur lie aging imparts a toasty quality and enhances complexity.
Sur lie
This is a French term to describe wines that have been lying on its lees before racking. This winemaking method intends to add extra richness and flavour to the wine.
Sur Lie: Literally, 'on the lees'. Refers to the aging of wines on the deposits that form after fermentation-a process that imparts additional flavor.', '', 250)"; onMouseout="hideddrivetip()"Sur Lie ...
Sur lie (France)
This term describes a wine that has been allowed to lie on its lees for some time before being racked off. The intention is to add extra richness and flavour to the wine.
Sur Lie. Allowing a white wine to sit on its dead yeast for a while, often giving it extra complexity and mouthfeel. Tannins. Naturally occurring substances that give red wines their backbone and often their longevity.
Sur Lies
Aging process where yeast sediment is left in the cask to impart a creamy, nutty flavor to the wine. Characteristic of great French white wines.
sur lie, French for a wine treated to lees contact.
tannins - cheek-drying, astringent phenolic compounds similar to stewed tea in effect on the palate which are found mainly in red wine and are derived from grape seeds, skins, and stems.
sur lie: (French) Refers to the practice of leaving white wine in contact with yeast lees following fermentation. The practice which usually occurs in barrel, results in greater flavour complexity and a soft creamy mouth-feel.
Sur Lie (soo'r lee)
The French term for "on the lees." Wines that have been aged in contact with these dead yeast cells gain some measure of complexity.
Sweet ...
Sur Lie
If you find these words on a wine label, it means that the wine was aged on the lees: the gunk at the bottom of a barrel or tank that consists mostly of dead yeast cells. It can add complex, yeasty flavours to a white wine.
Sur lies: French term meaning "on its lees." In new wine after fermentation, aging the wine in contact with its lees allows pleasant flavor compounds to escape from the yeast cells into the wine.
Elevage sur lies :
Conservation of a wine without removing the sediments during the ageing process
England : ...
(Redirected from Sur lie)
Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
Autolytic Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged sur lie.
Baked A wine with a high alcohol content that gives the perception of stewed or baked fruit flavors.
At the end of the fermentation yeast sediments on the side of the bottle - left in horizontal position - and begins the phase of aging sur lie, that is on the lees.
Winemakers build more complexity into this easy-to-manipulate wine using common vinification techniques: barrel fermentation, sur lie aging during which the wine is left on its natural sediment, ...
Winemaking Information - Optional terms like "barrel fermented," "sur lie," and "oak aged" provide more clues about the style and flavor of the bottle. All of these terms point to a toasty, oaky, and more complex wine.
Lees stirring or batonnage involves mixing the bed of lees in a barrel or tank through the wine, which is said to be sur lie. Lees contact or lees stirring imparts richness, creamy yolk flavour to a wine.
Champagne / Muscadet sur Lies / Dry Vouvray / White Burgundy and any Chardonnay / German Moselle
Gravettes d'Arcachon à la Bordelaise
Graves Blanc / Dry White Bordeaux / Dry Jurançon ...
Lees: Sediment remaining in a barrel or tank during and after fermentation. Often used as in sur lie aging, which indicates a wine is aged "on its lees." See also sur lie.
There are a few varieties, all of which differ slightly in the way they are made. Muscadet sur Lie is the most common and popular choice.
Prevention involves vigilant monitoring and stirring of wines "sur lie". There is no excuse for entering seriously contaminated wines in competition but if entered they are undrinkable and too unpleasant to taste.
Muscadet that have been aged sur lie can have very subtle "yeasty" aromas. The acidity keeps the wines light and refreshing. Some examples can have a slight "saltiness" about them.
are the sediment consisting of dead yeast cells, grape pulp, seeds and pigment that drop to the bottom of a vessel during and after a wine's fermentation. Sur lie is a French phrase which refers to extended contact of wine with the lees, ...
Lees
The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, Sur Lie) can develop creamy, nutty flavours.
Length
See FINISH ...
that precipitate, or are carried by the action of "fining", to the bottom of the fermentation vessel. US winemakers use the term "mud". Imparts distinctive flavours to the wine depending on type. Derived from French term "lies" as in "sur lies".
While this may sound unappetizing, wine kept on its lees (sur lie), may acquire extra body and flavor. Classic examples are Chardonnay and Muscadet.
Liter
A liter is a metric unit of capacity. At 20°C (68°F) it holds 1,000 cubic centimeters (33.
in the spring following the vintage, having spent the winter on its lees. This produces more flavourful wines that, whilst retaining a brisk character have fuller and more obvious fruit. These wines are labelled Muscadet de Sèvre et Maine sur Lie AC.
Sur lie
A French term for a wine left on the lees
Tannin
Natural phenolic compounds that precipitate proteins. In wine these compounds impart astringency and structure to the wine.
Tartrates ...
Sur Lie French for "on the lees." This refers to white wines which are aged on their lees after fermentation to increase flavor. ^ back to top
T ...
sur lieLiterally, "on the yeast". An aging technique which adds complexity to the wine. sweetnessThe impression of a sugary taste in a wine. Can be due to the presence of residual sugar or other sweet-tasting substances such as alcohol.
 See also: Wine, Grape, Red, Region, Red Wine
|
