(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.
(Sir-LEE)â€”French for "on the lees". Some white wines are barrel-aged in contact with dead yeast cells to produce a richer, yeastier-tasting wine.
Meaning "on the lees", this term refers to the winemaking practice of leaving wine, usually white wine, in contact with the lees after fermentation. Lees contact is inherent in the making of bottle fermented sparkling wines, but is also employed with some still wines, particularly Muscadet from the Loire, to add flavour and complexity to the wine. These wines often take on a very slight effervescence. French Wine Terms- Dallas Bartenders; Beverage Catering
French for "on the lees". Lees are the dead yeast cells that settle to the bottom of the tank or barrel after fermentation. Looks sort of like unfiltered apple juice.
French for a wine treated to lees contact.
French for 'on the lees' meaning wine that has been bottled direct from the cask/fermentation vat to gain extra flavour from the lees, common with quality Muscadet, white Burgundy and increasingly commercial bulk whites
French for â€œon the lees.â€ This refers to white wines which are aged on their lees after fermentation to increase flavor.
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. 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. Popular in Muscadet, Alsace, Germany (Riesling and Pinot Gris) and California. Adds complexity to Chardonnay and Sauvignon Blanc; can occasionally be overdone and lead to a leesy flavor that is off-putting.
A French expression meaning "on the lees". Winemakers use sur lie techniques to impart extra flavor from the lees to the end wine.
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.
This mainly applies to sparkling wines made in the Champagne method. The wine is left on the yeast and grape particles for a few months, which gives you that champagne taste.
A French term meaning "on the lees", this process originated in Burgundy with Chardonnay. Wines aged 'sur lie' are kept in contact with the dead yeast cells and are not racked or fermented or otherwise filtered. This is mainly done for white wines to enrich them and add complexity. This is a normal part of fermenting red wine and so is not noted.
French term meaning literally 'on the lees'. A wine left on the lees gains weight and yeasty, bready aromas and flavors.
A term used for wines aged on the lees. See Lees for more information.
Indicates a wine was aged "on the lees" (sediment consisting mainly of dead yeast cells and small grape particles). This process is a normal procedure for fermenting red wines; Burgundian winemakers discovered that it often added complexity to their Chardonnays, and now this process enriches many white wines from around the world.
Sur lie literally translates from the French as 'on lees', lees being the yeasty residue remaining in the cask after fermentation. 'Sur lie' wines are bottled directly from the lees without racking (a process for filtering the wine), giving an added freshness and creaminess to the wine. Muscadet is made in this fashion.