How to Use lees in a Sentence

lees

plural noun

• The wine has been in contact with its lees for 11 months.
  — Per and Britt Karlsson, Forbes, 11 May 2021
• The bubbles and the dosage (sugar added at the end, after the ageing on the lees in the bottle) were needed to make the wine enjoyable.
  — Per and Britt Karlsson, Forbes, 30 May 2021
• Aged four years on the lees, this bubbly has a creamy mousse-like texture and vibrant rich notes of pear and apple.
  — Katie Kelly Bell, Forbes, 25 June 2022
• The wine ferments in used French oak barrels and is aged for eight months in the barrels with some batonnage (stirring of the lees).
  — Per and Britt Karlsson, Forbes, 24 Feb. 2021
• The lees were stirred a few times in the process of fermentation by winemaker Ariel Eberle. .
  — John Mariani, Forbes, 9 Apr. 2021
• After three years of ageing on the lees, Julien disgorged it in December 2020.
  — Per and Britt Karlsson, Forbes, 27 Dec. 2021
• This wine, after vinification in steel, spends a year on lees.
  — Tom Mullen, Forbes, 28 Feb. 2021
• This sustainably grown wine spent three months on lees, which contributes to its lemon creaminess and roundness in the mouth.
  — Lana Bortolot, Forbes, 30 Apr. 2022
• The lees are kept in suspension through weekly bâtonnages that confer body and roundness to the wine.
  — John Mariani, Forbes, 16 May 2022
• Eben lets this wine rest on the lees for one year in French oak barrels and then transfers it to large oval casks for an additional year of ageing.
  — Mike Desimone and Jeff Jenssen, Robb Report, 11 Nov. 2022
• The blend is pinot noir and chardonnay, and the result is a lively sparkler with fine bubbles and a little yeasty, toasty lees character from the bottle aging.
  — Washington Post, 19 Mar. 2021
• There is a strong focus on the long aging on the lees (yeast particles) giving the wine pastry notes alongside its bold cassis flavors.
  — Stephanie Cain, Fortune, 12 June 2021
• That wine spends 10 years on the lees gathering complexity.
  — Janice O'Leary, Robb Report, 17 Dec. 2021
• The aging process of yeast particles (called lees) often gives Champagne aromas like toast, brioche or biscuit.
  — Fabien Jacob, San Antonio Express-News, 8 Dec. 2021
• This profound expression of old-vine Assyrtiko gets some of its complexity from 6 months on the lees.
  — Katie Kelly Bell, Forbes, 10 Dec. 2021
• Regulations require that Brut wines be aged at least 15 months and Riserva wines for 36 months on the lees in bottle before release.
  — Liz Thach, Forbes, 7 Dec. 2021
• Aged at least two years on the lees, the result is a wine of impressive complexity, brimming with flavors of orange zest, lemon curd and verbena.
  — Washington Post, 24 Nov. 2021
• Try tasting side by side with the more traditional counterpart to get a grasp of the doughy, rich aromas that lees ageing can contribute to Champagne-method wines.
  — Bryce Wiatrak, SFChronicle.com, 27 Aug. 2020
• Aged in two-year old French oak barrels and stirred on the lees, this wine includes creamy, layered, bouncy, buoyant aromas of green and yellow apples, gin tonic and gooseberries.
  — Tom Mullen, Forbes, 22 May 2022
• It’s an old-fashioned blend of chardonnay, pinot noir and pinot meunier, blended with 20 percent reserve wines from previous vintages and aged on its lees for three years.
  — Washington Post, 9 Dec. 2021
• Every aspect of the wine’s production provides inspiration: grape must, wine lees, vine shoots.
  — Katie Kelly Bell, Forbes, 15 Oct. 2021
• Some of the tools available to beer- and winemakers—barrel aging, hops, wild and selected yeasts, aging on lees—give cider makers, too, a vast scope for creativity.
  — Ian Knauer, WSJ, 30 Sep. 2021
• Aged for three years on the lees of the Peters caves, Fleur was created employing the saignée technique, a unique rosé-making process offering optimal quality.
  — Peter Mikelbank, PEOPLE.com, 31 Aug. 2020
• The nettles are blanched, chopped and squeezed and left to marinate in the liquid that accumulates during the yearlong process of making kasuzuke, pickles that use sake lees, a byproduct of sake production.
  — Janelle Bitker, SFChronicle.com, 3 June 2020
• With flavors of stone fruit, preserved lemon and keen minerality overlaying a silky structure, this bubbly is dry and persistently fresh for all its years on the lees.
  — Sara L. Schneider, Robb Report, 7 Nov. 2021
• The longer, narrower oak barrels were designed to maximize contact between the wine and deposits of dead yeast cells and other particulate matter known as lees.
  — Michael Alberty | For The Oregonian/oregonlive, oregonlive, 25 Oct. 2021
• This wine spent 72 months (an astonishing number) resting on the lees…the longer aging makes this naturally acidic grape even more complex and texturally rich.
  — Katie Kelly Bell, Forbes, 5 May 2021
• The resulting juice was fermented at 16 degrees Celsius (61 degrees Fahrenheit) in stainless steel vats to preserve the aromatic freshness, then aged for three months on fine lees and gently stirred.
  — Rachel King, Fortune, 4 July 2020
• This cuvée ages a minimum of 8 years on lees, allowing the development of character and deep complexity.
  — John Mariani, Forbes, 10 June 2022
• The shop’s online store also has a handy gift section with both edible and nonedible items, like sake cups inlaid with 24-karat gold, soap made from sake lees and sachets of Japanese cypress wood shavings meant for elevating the hot bath experience.
  — San Francisco Chronicle, 24 Nov. 2020

Last Updated: 24 Jul 2024