Term
Lees
leez
The yeast after the party
What should I drink if I like this?
Dead yeast cells that settle after fermentation. Aging on them (sur lie) adds texture, savory notes, and protection from oxygen.
Muscadet sur lie, Champagne, and barrel-fermented Chardonnay all live on their lees. Stirring (bâtonnage) increases the creamy effect; leaving them still is gentler. Autolysis in sparkling wine is lees aging under pressure — brioche, nut, a fine bead.
Gross lees can go nasty if neglected. Fine lees are the silk.
If a white tastes broader than its grape usually does, ask whether it sat on lees.
