Lees example sentences

"Lees" Example Sentences

The winemaker carefully separated the clear wine from the lees at the bottom of the barrel.
After fermentation, you'll notice a thick layer of lees that needs to be filtered out.
She swirled the glass and watched the lees settle slowly along the sides.
The lees impart a subtle earthiness to the final product if left in contact too long.
He decided to age the wine on the lees for an extra six months to develop more complexity.
The brewery discards the lees before bottling to ensure clarity and shelf stability.
Honestly, I had no idea what lees were until I started making my own wine at home.
The lees from last year's batch are still sitting in the carboy — I keep forgetting about them.
Did you know that some winemakers actually use the lees to create a secondary fermentation?
The sediment at the bottom — that's the lees, and it's basically dead yeast.
When I first tasted wine with visible lees, I thought something had gone wrong.
The lees give the wine character, but too much contact can make it taste bitter.
She'd been reading about natural wines and learned that some producers intentionally keep the lees in.
The lees settled overnight, and by morning the wine above was crystal clear.
Nobody really talks about lees unless you're deep into winemaking or serious wine collecting.
The lees accumulated faster than he expected, which meant more frequent racking was necessary.
I watched the lees drift down through the liquid like slow-motion snow.
The sommelier mentioned that the lees contributed to the wine's creamy mouthfeel.
After months of sitting on the lees, the flavor profile had completely transformed.
The lees are basically the price you pay for natural fermentation without additives.
Can we talk about how the lees in this bottle are actually making it taste better?
Why does the lees situation always seem to surprise me, even after all these years?
The lees kept accumulating, which meant the wine needed to be racked more frequently than planned.
She understood that managing the lees was just as important as controlling temperature.
It wasn't the lees themselves he feared — it was what they might indicate about the fermentation.
The lees had settled into a thick paste at the bottom of the demijohn.
Oh sure, just leave the lees in there — what could possibly go wrong with your wine?
The lees called it a minor sediment issue, but the entire batch was cloudy.
Nothing like discovering lees in your glass when you thought the wine was finished.
The lees ruined the batch. Simple as that.

Common Phrases

settle on the lees
age on the lees
rack off the lees
lees contact
dead lees
wine lees
lees sediment
filter out the lees
lees management
thick lees

Examples by Level

The lees are the stuff at the bottom of the wine bottle.
The lees look like dirt, but they are just dead yeast.

When you make wine, the lees settle to the bottom after a few weeks.
The winemaker removed the lees before putting the wine in bottles.

Leaving the wine on the lees for too long can make it taste unpleasant, so timing matters.
Some natural winemakers deliberately keep the lees in the bottle for extra flavor.

The decision to age on the lees versus racking early fundamentally shapes the wine's final character.
She'd learned that managing lees contact required both patience and precise timing.

The lees, though often dismissed as mere byproduct, contain compounds that can significantly enhance aromatic complexity when properly managed.
What distinguishes traditional winemaking from industrial production is often the nuanced handling of lees and their contribution to mouthfeel.

The interplay between lees contact and oxidation represents one of the more subtle yet consequential decisions in contemporary winemaking philosophy.
There exists a particular kind of patience required in managing lees — not dramatic, just the quiet accumulation of understanding that comes with repeated vintages.

Examples by Scenario

🏠 Everyday Life

I poured the wine and noticed the lees swirling around at the bottom of the glass.
My neighbor mentioned that the lees in homemade wine are totally normal and nothing to worry about.

💼 Workplace

The lab technician explained that the lees needed to be analyzed before we could approve the batch for distribution.
During the morning meeting, someone asked whether we should filter the lees or leave them in for the natural wine line.

📊 Business

The lees management process we implemented cut production time by three weeks without affecting quality.
Our premium line specifically markets the presence of lees as a sign of authentic, minimal-intervention winemaking.

🛒 Buying / Shopping

I was confused by the lees in the bottle until the wine shop owner explained it was a good sign.
This natural wine costs more because the lees are intentionally left in for flavor — is that really worth the extra money?

✈️ Travel

At the vineyard in Burgundy, the guide showed us massive tanks where the lees were being managed for their reserve wines.
The winery tour explained how they handle lees differently depending on whether the wine is destined for export or local sale.

📚 Education

The professor demonstrated how to identify lees under a microscope during the fermentation biology lab.
My daughter's school project on winemaking included a whole section on why lees matter to the final taste.

❤️ Relationships

We bonded over our shared confusion about lees when we first started making wine together in his garage.
He knew I was stressed about the fermentation when I started obsessing over the lees accumulation — he just let me talk it out.

📰 News / Politics

The agricultural report highlighted how traditional lees management practices are being revived by small producers pushing back against industrial methods.
Environmental groups are advocating for regulations on how lees are disposed of, citing concerns about water contamination.

💻 Technology

There's a new app that uses AI to predict optimal lees contact time based on temperature and yeast strain data.
The sensor system monitors lees density in real time, which has made the racking process much more precise than manual observation.

📝 Formal Writing

The study demonstrated that extended lees contact resulted in measurably higher levels of polysaccharides and improved colloidal stability.
Regulations governing the disposal of wine lees vary significantly across European wine-producing regions and continue to evolve.