How to Use lees in a Sentence

lees

plural noun

• This wine, after vinification in steel, spends a year on lees.
  — Tom Mullen, Forbes, 28 Feb. 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 lees are kept in suspension through weekly bâtonnages that confer body and roundness to the wine.
  — John Mariani, Forbes, 16 May 2022
• 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
• 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 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
• 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
• 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
• 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
• 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
• After three years of ageing on the lees, Julien disgorged it in December 2020.
  — Per and Britt Karlsson, Forbes, 27 Dec. 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
• 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
• 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
• 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
• This cuvée ages a minimum of 8 years on lees, allowing the development of character and deep complexity.
  — John Mariani, Forbes, 10 June 2022
• 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
• 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 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 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
• 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
• French Calvados is kept to tight strictures — distillation in alembic stills, fermentation on the lees - to ensure quality and a connection with the land, giving Jordan and Etherington-Judge the ability to watch each step closely.
  — Kate Dingwall, Forbes, 1 June 2021