Lees for Dummies

Lees refers to the residue or sediment that settles at the bottom of a container, usually after a liquid, such as wine or beer, has been fermented or aged. This sediment is made up of various solid particles, such as grape skins, seeds, and yeast, that have settled over time.

Imagine you're drinking a glass of freshly squeezed orange juice. Have you ever noticed how some pulp settles at the bottom of the glass if you let it sit for a while? That pulp is similar to lees! It's the leftover solids that didn't completely dissolve or mix with the liquid.

In the context of winemaking, lees play an important role in the development of flavor and texture. Just like when you make a soup and let it simmer for a while to enhance the taste, winemakers sometimes leave the wine in contact with the lees for a period of time. This process is called "aging on the lees."

When wine is aged on the lees, the lees impart additional flavors and aromas, giving the wine more complexity and depth. It's like adding extra spices and ingredients to your soup, making it more flavorful and interesting. These extra flavors can range from nutty and toasty notes to creamy and buttery textures, depending on the type of lees and the duration of aging.

Apart from winemaking, lees can also refer to the sediment formed during the brewing of beer. Similar to winemaking, some beer styles benefit from contact with the lees during fermentation, as it can contribute to the overall flavor profile.

So, in summary, lees simply means the leftover sediment that settles at the bottom of a container after a liquid, such as wine or beer, has undergone fermentation or aging. It can add complexity and flavor to the final product, much like how pulp enhances the taste and texture of freshly squeezed orange juice.