When wine is left on the lees, it refers to the practice of allowing the wine to age and develop by leaving it in contact with the spent yeast cells and other sediment that settle at the bottom of the fermentation vessel. This process, known as lees aging, adds complexity and depth to the wine, enhancing its flavor, texture, and mouthfeel.
The Science Behind Lees Aging
Lees aging harnesses the power of autolysis, a natural process that occurs when the yeast cells break down over time. During this process, the yeast releases a host of compounds, including amino acids and small amounts of residual sugars. These compounds contribute to the wine’s overall flavor profile and help create a richer, more rounded mouthfeel.
Flavor Enhancements
Lees aging can have a profound impact on the flavor of a wine. The breakdown of yeast cells during autolysis releases compounds that impart unique characteristics to the wine, such as nutty, toasted, or biscuity flavors. These flavors can complement the fruit flavors present in the wine and add layers of complexity.
Texture and Mouthfeel
In addition to flavor enhancement, aging wine on the lees can also improve its texture and mouthfeel. The released compounds from autolysis, including polysaccharides, interact with the wine, creating a fuller and creamier mouthfeel. This can give the wine a more rounded and velvety sensation on the palate, enhancing the overall drinking experience.
Timing and Duration
The timing and duration of lees aging can vary depending on the winemaker’s preference and the style of wine being produced. Some wines may only spend a few months, while others may age on the lees for several years. The decision is based on the desired flavor profile and the characteristics the winemaker wants to achieve.
Impact on Wine Style
Lees aging can have a significant impact on the overall style of the wine. For white wines, extended lees aging can add complexity, richness, and develop tertiary aromas. It can also enhance the aging potential of certain wines, allowing them to evolve gracefully over time. In red wines, lees aging can soften tannins and contribute to a smoother, more elegant mouthfeel.
Winemaking Techniques
Winemakers employ various techniques to maximize the benefits of lees aging. One approach is stirring the lees, known as batonnage, which helps to enhance the extraction of flavors and texture from the yeast cells. Another technique is racking, where the wine is separated from the sediment and transferred to another vessel to continue its aging process.
Common Varietals for Lees Aging
While lees aging can be applied to various grape varietals, it is particularly common in certain styles of wine. For example, Chardonnay is known for its affinity to lees aging, as the process can bring out the grape’s inherent richness and complexity. Other varietals, such as Champagne and some sparkling wines, also benefit from lees aging to create a creamy and toasty character.
Final Thoughts
Lees aging is a winemaking technique that offers tremendous benefits to the flavor, texture, and mouthfeel of a wine. By allowing the wine to remain in contact with the spent yeast cells and sediment, winemakers can create wines with enhanced complexity, depth, and richness. So, the next time you come across a wine that has been left on the lees, savor the flavors and textures that have been carefully nurtured through this age-old process.
