"Lees" Example Sentences
1. He drank the wine right down to the lees.
2. The lees had settled to the bottom of the barrel.
3. The casks were filled with sediment and lees.
4. The winemaker poured off the clear wine, leaving the lees behind.
5. The lees give the wine body and richness.
6. The wine sits on its lees for many months developing complexity.
7. The white wine was racked off its lees after fermentation.
8. The deposits of spent yeast cells and other solids form the lees.
9. The sediment in the barrel were the wine's lees.
10. The lees provided nutrients for malolactic fermentation.
11. The barrels were stored on their sides to keep the lees in suspension.
12. The winemaker stirred the lees regularly to add flavor and texture.
13. The red wine is aged on its lees for a fuller body.
14. The clear wine was siphoned off, leaving the lees behind.
15. I tasted the wine that was still sitting on its lees.
16. The deposit at the bottom of the fermentation tank consisted of lees.
17. The lees gave the wine an earthy, yeasty character.
18. The barrels were topped up to keep the lees moist.
19. The lees provides nutrients for the development of flavor compounds.
20. The lees impart depth and complexity to the finished wine.
21. The wine can become cloudy from agitation of the lees.
22. The wine rested atop the sediment of spent yeast cells and grape solids known as lees.
23. The winemaker stirred the lees regularly for added complexity.
24. The lees acted as a filter and helped stabilize the wine.
25. The solids that sink to the bottom of a fermenting vat are called lees.
26. The wine was racked, leaving the lees behind in the barrel.
27. The wine rested on its lees to allow the flavors to meld and mature.
28. The lees contributed rich texture and flavor.
29. The winemaker batonnage the lees to incorporate them into the wine.
30. The wine was fined and filtered to remove any remaining lees.
31. The wine was clarified to remove sediment and particles of lees.
32. The solids left behind after fermentation are known as lees.
33. The lees helped build body and richness in the wine.
34. The wine sat atop the lees for months developing complexity.
35. The lees lentcharacter and flavor to the wine.
36. The residue of yeast cells and grape solids form the lees.
37. The wine settled atop the layer of lees in the barrel.
38. The wine rested on its yeasty lees for over a year.
39. The residue left after fermentation is known as lees.
40. The wine sat atop a thick layer of sweet yeasty lees.
41. The wine soaked up flavors from the lees during aging.
42. The lees contributed layers of texture and flavor.
43. The deposits of yeast and grape solids are known as lees.
44. The wine sat atop a thick layer of yeasty lees for months.
45. The lees imparted complexity and depth after many months of contact.
46. The lees gave the wine richness, body and an earthy aroma.
47. The lees lent character to the wine during its time in the barrel.
48. The wine absorbed flavors and texture from its time spent on the lees.
49. The wine was racked, leaving behind a layer of yeasty lees.
50. The winemaker stirred the lees frequently for maximum integration.
51. We sipped the wine that was still resting atop the layer of lees.
52. The residue of sediment left in a vat is known as lees.
53. The wine developed body and complexity from its time spent on the lees.
54. The yeast deposit left after fermentation is called the lees.
55. The leftover deposits of yeast and grape solids form the lees.
56. The wine rested atop the layer of yeasty lees over the winter months.
57. The rich yeasty lees contributed depth and texture.
58. The lees gave the wine added richness and complexity.
59. The wine soaked up flavors and aromas from the yeasty lees.
60. The lees lent character and aging potential to the wine.
Common Phases
1. To the
lees - Completely; until the end.
The man drank the wine straight to the
lees.
2. To settle on the
lees - To remain inactive or at rest.
The class settled on the
lees after the exam was over.
3. Wine on the
lees - Wine that remains in contact with the dead yeast cells and sediment.
The winemaker left the wine on the
lees for months to develop complexity.
4. To rack off the
lees - To siphon wine off the sediment and yeast deposits.
The winemaker racked the wine off the
lees after fermentation.
5. Wine
lees - The deposit of dead yeast cells and particles left over after fermentation.
The winemaker stirred the wine
lees regularly to add flavor and texture to the wine.
6. Layer of
lees - The deposit of dead yeast cells and solids at the bottom of a fermentation vessel.
The barrel was stored on its side to keep the layer of
lees in suspension.
7.
Lees-infected - Containing an undesirable amount of
lees.
The wine had become
lees-infected and developed off flavors.
8.
Lees contact - Extended contact between wine and
lees during aging.
Lees contact provides layers of texture and flavor in full-bodied red wines.
9. The solids that remain after fermentation - The
lees.
The
lees provide nutrients for malolactic fermentation.
10.
Lees-aged - Wine that has spent an extended period of time on its yeasty
lees during the aging process.
Lees-aged wines tend to develop more complexity but can also pick up bitter notes.