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 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.
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, ...
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.
Limousin
A type of oak cask from Limoges, France. See also French oak.
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.
See Lees and Sur Lie Aging. Balance: The pleasurable, proportional correctness of a wine's many aromatic and taste components in harmony, but especially sugar, alcohol, acidity, sugar, and tannin.
 See also: Lees, Fruit, Wine, Sediment, Harvest
  
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