Sur Lie Aging: Difference between revisions
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[[File:Vin_jaune_13.jpg|thumb|220px|right|Sur Lie Barrel Aging]] | |||
French for "on the [[lees]]", this is the process of leaving the lees in the wine for a few months to a year, accompanied by a regime of periodic stirring. Certain wines such as [[chardonnay]] or [[sauvignon blanc]] benefit from autolysis because they gain complexity during the process that enhances their structure and [[mouthfeel]], give them extra body, and increase their aromatic complexity. Aging sur lie with lees stirring can result in a creamy, viscous mouthfeel. See [[autolysis]] and Lees. | French for "on the [[lees]]", this is the process of leaving the lees in the wine for a few months to a year, accompanied by a regime of periodic stirring. Certain wines such as [[chardonnay]] or [[sauvignon blanc]] benefit from autolysis because they gain complexity during the process that enhances their structure and [[mouthfeel]], give them extra body, and increase their aromatic complexity. Aging sur lie with lees stirring can result in a creamy, viscous mouthfeel. See [[autolysis]] and Lees. | ||
Revision as of 00:28, 23 September 2017
File:Vin jaune 13.jpg
Sur Lie Barrel Aging
French for "on the lees", this is the process of leaving the lees in the wine for a few months to a year, accompanied by a regime of periodic stirring. Certain wines such as chardonnay or sauvignon blanc benefit from autolysis because they gain complexity during the process that enhances their structure and mouthfeel, give them extra body, and increase their aromatic complexity. Aging sur lie with lees stirring can result in a creamy, viscous mouthfeel. See autolysis and Lees.