Glossaries > Beverages > Sur lie (France)
Süssreserve (Germany) Sur Lie
Sur lie (France) ...
aging: When wine is left to age with its natural sediment.
Tannin: Natural preservative found in varying degrees in skin, seeds and stems of grapes that manifests as a taste sensation. Can build structure and improve aging.
A French term meaning, literally, "on the lees." Generally refers to the aging of wines on the deposit of dead yeast that forms after primary fermentation. Sur lie aging imparts a toasty quality and enhances complexity.
: Literally, 'on the lees'. Refers to the aging of wines on the deposits that form after fermentation-a process that imparts additional flavor.', '', 250)"; onMouseout="hideddrivetip()" ...
Sur Lie. Allowing a white wine to sit on its dead yeast for a while, often giving it extra complexity and mouthfeel. Tannins. Naturally occurring substances that give red wines their backbone and often their longevity.
Aging process where yeast sediment is left in the cask to impart a creamy, nutty flavor to the wine. Characteristic of great French white wines.
sur lie, French for a wine treated to lees contact.
tannins - cheek-drying, astringent phenolic compounds similar to stewed tea in effect on the palate which are found mainly in red wine and are derived from grape seeds, skins, and stems.
: (French) Refers to the practice of leaving white wine in contact with yeast lees following fermentation. The practice which usually occurs in barrel, results in greater flavour complexity and a soft creamy mouth-feel.
Sur Lie (Sir-LEE)—French for "on the lees". Some white wines are barrel-aged in contact with dead yeast cells to produce a richer, yeastier-tasting 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.
Tannic - High levels of tannin.
(French) The technique of aging wine in contact with the sediment of dead yeast and grape particles (lees) from the fermentation.
The French term for "on the lees." Wines that have been aged in contact with these dead yeast cells gain some measure of complexity.
Sur Lie: 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.
The French expression for "on the lees." Lees is the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation.
Sur lies: French term meaning that the wine was held in contact with yeast lees longer than usual in aging and processing.
(Fr.) On lees. The practice of ageing wine, normally white, on its lees or dead yeast cells, to give more complex flavour and protect against oxidation. Sometimes found on labels, notably in Muscadet.
If you find these words on a wine label, it means that the wine was aged on the lees: the gunk at the bottom of a barrel or tank that consists mostly of dead yeast cells. It can add complex, yeasty flavours to a white wine.
s: French term meaning "on its lees." In new wine after fermentation, aging the wine in contact with its lees allows pleasant flavor compounds to escape from the yeast cells into the wine.
Elevage sur lies :
Conservation of a wine without removing the sediments during the ageing process
England : ...
A winemaking technique in which the fermented wine is allowed to sit upon its lees for a predetermined amount of time. This imparts additional flavor and texture to the finished wine.
Sur Lie See Lees.
Sweet The term "sweet" is obviously applied to wines that still contain significant residual sugar (White Zinfandel and dessert wines, for example.) Also used to describe intensely ripe, jammy red wines.
When a wine is aged "on the lees", kept in contact with the dead yeast cells without racking or filtering.
Muscadet Sur Lie
From the western region of the Loire, this is a dry white. The sur lie denotation refers to the practice of letting the wine stay in contact with the yeasty lees.
French for "on the lees." This refers to white wines which are aged on their lees after fermentation to increase flavor. ^ back to top
Autolytic : Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged sur lie.
Baked : A wine with a high alcohol content that gives the perception of stewed or baked fruit flavors.
At the end of the fermentation yeast sediments on the side of the bottle - left in horizontal position - and begins the phase of aging , that is on the lees.
Lees stirring or batonnage involves mixing the bed of lees in a barrel or tank through the wine, which is said to be sur lie. Lees contact or lees stirring imparts richness, creamy yolk flavour to a wine.
Champagne / Muscadet s / Dry Vouvray / White Burgundy and any Chardonnay / German Moselle
Gravettes d'Arcachon à la Bordelaise
Graves Blanc / Dry White Bordeaux / Dry Jurançon ...
2008 Domaine de la PépiÃ¨re Muscadet SÃ¨vre-et-Maine Sur Lie (France, $14) Lively minerality and citrus flavors.
2008 Tablas Creek Vineyard Antithesis Chardonnay (California, $35) Rich with bold aromas of pears and creamy vanilla (pictured) ...
Domaine les Dames de Hautecour Chasselas Blanc NV
Not very full at all, but a delicate wine. Did very good with my tuna tonight. I loved the tasting at the vinyard... Read More ...
Lees: Sediment remaining in a barrel or tank during and after fermentation. Often used as in sur lie aging, which indicates a wine is aged "on its lees." See also sur lie.
Croci Colli Piacentini Monterosso Val d'Arda , Emilia-Romagna, Italy
Colli Piacentini Monterosso Val d'Arda
LEES are the sediments - dead yeast cells, grape pulp, seeds and pigment - that drop to the bottom of a vessel during and after a wine's fermentation. Sur lie is a French phrase with refers to extended contact of wine with the lees, ...
Prevention involves vigilant monitoring and stirring of wines "". There is no excuse for entering seriously contaminated wines in competition but if entered they are undrinkable and too unpleasant to taste.
Muscadet that have been aged sur lie can have very subtle "yeasty" aromas. The acidity keeps the wines light and refreshing. Some examples can have a slight "saltiness" about them.
The solids left behind after FERMENTATION is complete: dead YEAST cells and grape matter. White wines matured in contact with the lees (in French, ) can develop creamy, nutty flavours.
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responsible products, the Insert is comprised of two stave sections on either side of the bunghole. # 316 stainless steel rings secure the staves to the barrel wall. The Insert leaves the bottom of the barrel open to accommodate a sur lies program.
that precipitate, or are carried by the action of "fining", to the bottom of the fermentation vessel. US winemakers use the term "mud". Imparts distinctive flavours to the wine depending on type. Derived from French term "lies" as in "s".
While this may sound unappetizing, wine kept on its lees (sur lie), may acquire extra body and flavor. Classic examples are Chardonnay and Muscadet.
A liter is a metric unit of capacity. At 20°C (68°F) it holds 1,000 cubic centimeters (33.
in the spring following the vintage, having spent the winter on its lees. This produces more flavourful wines that, whilst retaining a brisk character have fuller and more obvious fruit. These wines are labelled Muscadet de Sèvre et Maine AC.
See also: Wine, White, Grape, Yeast, Fermentation