Term
Lees
leez
The yeast after the party
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.
