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Glossaries > Beverages > Sur lie (France)
Süssreserve (Germany) Sur Lie
Sur lie (France) ...

sur lie aging: When wine is left to age with its natural sediment.
Tannin: Natural preservative found in varying degrees in skin, seeds and stems of grapes that manifests as a taste sensation. Can build structure and improve aging.

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. 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. Sometimes cause mouth to pucker.

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.

~, 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.

~: (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.

~ (Sir-LEE)—French for "on the lees". Some white wines are barrel-aged in contact with dead yeast cells to produce a richer, yeastier-tasting wine.
Sweet—The impression of a sugary taste. It can come from residual sugar, or from the fruity flavor of the grape.

~ - 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.
Tannic - High levels of tannin.

~ (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 ...

~: A technique of aging wine on the spent yeast cells and grape solids to gain a creamy, round, toasty character. It is common technique for Chardonnay, Muscadet and South African Steen.

~: Wines aged ~ (French for "on the lees") are kept in contact with the dead yeast cells and are not racked or otherwise filtered. This is mainly done for whites, to enrich them (it is a normal part of fermenting red wine, and so is not noted). Originated in Burgundy, with Chardonnay.

[soor LEE]
The French expression for "on the lees." Lees is the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation. Winemakers believe that certain wines benefit from being aged ~.

~s: French term meaning that the wine was held in contact with yeast lees longer than usual in aging and processing. The result is often a wine with a pleasant yeastiness and more complexity (though sometimes oxidized and bacterial) than ordinary wines.

~ (Fr.) On lees. The practice of ageing wine, normally white, on its lees or dead yeast cells, to give more complex flavour and protect against oxidation. Sometimes found on labels, notably in Muscadet.

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. See also *lees stirring.

~s: 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 ~s :
Conservation of a wine without removing the sediments during the ageing process
England : ...

~ aging
A winemaking technique in which the fermented wine is allowed to sit upon its lees for a predetermined amount of time. This imparts additional flavor and texture to the finished wine.
Term for wine in which some of the natural grape sugar is left unfermented.

When a wine is aged "on the lees", kept in contact with the dead yeast cells without racking or filtering. Done with certain wines to enrich and add complexity - avoiding aeration and retaining more carbonic gas from the fermentation can impart a certain freshness or liveliness.

Muscadet ~
From the western region of the Loire, this is a dry white. The ~ denotation refers to the practice of letting the wine stay in contact with the yeasty lees. This adds layers of flavor, yeast notes, mineral tones, and a snappy spritz.

The process takes 6-8 weeks to complete unless extended bottle-aging ~ is ndertaken. See Remuage. Ros? Any pinkish, rose-colored wine made from red grapes by allowing only brief skin contact during the first 2-3 days of fermentation, or even less for a strongly-pigmented juice.

Autolytic : Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged ~.
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 ~, that is on the lees.

In addition to Champagne, certain other wines are made to age ~ meaning "on the lees" (which is composed primarily of dead yeast sediment left over after fermentation). These wines are also apt to have a similar yeasty flavor.

Lees: Sediment remaining in a barrel or tank during and after fermentation. Often used as in ~ aging, which indicates a wine is aged "on its lees." See also ~.
Legs: The viscous droplets that form and ease down the sides of the glass when the wine is swirled.

Lees stirring or batonnage involves mixing the bed of lees in a barrel or tank through the wine, which is said to be ~. Lees contact or lees stirring imparts richness, creamy yolk flavour to a wine. Referred to as leesy Used mainly on barrel- fermented white wines.

Champagne / Muscadet ~s / Dry Vouvray / White Burgundy and any Chardonnay / German Moselle
Gravettes d'Arcachon à la Bordelaise
Graves Blanc / Dry White Bordeaux / Dry Jurançon ...

2008 Domaine de la Pépière Muscadet Sèvre-et-Maine ~ (France, $14) Lively minerality and citrus flavors.
2008 Tablas Creek Vineyard Antithesis Chardonnay (California, $35) Rich with bold aromas of pears and creamy vanilla (pictured) ...

Domaine les Dames de Hautecour Chasselas ~ Blanc NV
Not very full at all, but a delicate wine. Did very good with my tuna tonight. I loved the tasting at the vinyard... Read More ...

Croci Colli Piacentini Monterosso Val d'Arda ~, Emilia-Romagna, Italy
Colli Piacentini Monterosso Val d'Arda
4,507Ft ...

LEES are the sediments - dead yeast cells, grape pulp, seeds and pigment - that drop to the bottom of a vessel during and after a wine's fermentation. ~ is a French phrase with refers to extended contact of wine with the lees, which imparts additional flavor (described in wine jargon as leesy).

Note: bacterial contamination of lees can produce putrid odours and tastes reminiscent of decomposition. Prevention involves vigilant monitoring and stirring of wines "~".

Muscadet that have been aged ~ can have very subtle "yeasty" aromas. The acidity keeps the wines light and refreshing. Some examples can have a slight "saltiness" about them. Muscadet has been described by at least one wine critic as the "perfect oyster wine".

The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, ~) can develop creamy, nutty flavours.
See FINISH ...

One of StaVin's innovative and ecologically responsible products, the Insert is comprised of two stave sections on either side of the bunghole. # 316 stainless steel rings secure the staves to the barrel wall. The Insert leaves the bottom of the barrel open to accommodate a ~s program.

Refers to residual yeast and other particles 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 "~s".

While this may sound unappetizing, wine kept on its lees (~), may acquire extra body and flavor. Classic examples are Chardonnay and Muscadet.
A liter is a metric unit of capacity. At 20°C (68°F) it holds 1,000 cubic centimeters (33.814 fluid ounces.) ...

cask (or more typically an underground cuve or tank) 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 ~ ...

See also: See also: What is the meaning of Wine, White, Grape, Yeast, Fermentation?

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