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  1. Dictionary
    lees
    /liːz/

    plural

    • 1. the sediment of wine in the barrel; dregs.

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    More definitions, origin and scrabble points

  2. dictionary.cambridge.org › dictionary › englishTHE LEES | English meaning - Cambridge Dictionary

    The lees are the sediment that remains at the bottom of a liquid, especially wine or beer. Learn how to use this phrase in different contexts and see translations in Chinese.

  3. www.merriam-webster.com › dictionary › leesLees Definition & Meaning - Merriam-Webster

    Lees are the settlings of liquor (such as wine) during fermentation and aging. Learn more about the word history, examples, synonyms, and related entries of lees from Merriam-Webster.

  4. www.wineenthusiast.com › basics › lees-wine-meaningWhat Are ‘Lees’ in Wine? | Wine Enthusiast

    Apr 20, 2021 · Lees are the residues of yeast, grape solids and tartrates that settle at the bottom of wine during fermentation. Learn how lees affect wine flavor, texture and aging, and how they are used in cooking and other products.

  5. www.decanter.com › learn › adviceWhat are lees in wine and can you taste them? Ask Decanter

    Jul 22, 2021 · Lees are dead yeast cells left over from fermentation, which can enhance wine aromas and texture. Learn about gross and fine lees, lees ageing and how to taste lees in wine.

  6. en.wikipedia.org › wiki › Lees_(fermentation)Lees (fermentation) - Wikipedia

    Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.

  7. www.collinsdictionary.com › dictionary › englishLEES definition and meaning | Collins English Dictionary

    Lees are the sediment or dregs from an alcoholic drink, such as wine or beer. Learn the word origin, frequency, synonyms, and examples of lees in sentences.

  8. cluboenologique.com › story › what-are-lees-in-wineWhat are lees in wine? A sommelier explains - Club Oenologique

    Nov 23, 2022 · Lees are dead yeast cells left over after fermentation that can enhance wine flavour and texture. Learn how lees work, why they matter for Champagne and other wines, and what to look for when tasting.