Lees

The remnants of yeast cells and bits of grape skin that settle to the bottom of the container after FERMENTATION is complete. Leaving the fermented wine in contact with its lees (SUR LIE), rather than removing the lees right away, often adds complexity and nuance. See AUTOLYSIS.

Which country has been making wine for over eight thousand years?

A. Greece

B. India

C. Egypt

D. Georgia

Some of the world’s earliest sites of grapevine domestication and winemaking are in what is today the Republic of Georgia. (Similar sites are in present day Turkey, Iran, Armenia, and Azerbaijan). Modern day wine regions throughout Georgia are planted with native varieties, like rkatsiteli and saperavi, as well as international varieties, like cabernet sauvignon.

“Wine needs to have life–both aliveness in the glass, and a long life ahead of it.”

—Cathy Corison
Corison Winery

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