Advanced guide to Lees Ageing in Wine

[@steph54]

Hi Jimmy, I am so grateful that I came across your videos here on UA-cam. I'm currently struggeling through my WSET Level 3 book and your explanations are extremely helpful - and interesting! Thank you! Greetings from Germany! Stephanie

[@WineWithJimmy]

Glad to help!

[@zekininadresi]

super enlightening. thx!

[@WineWithJimmy]

Glad you enjoyed it!

[@chunlizzz7467]

8:47 "SkYYYY high" LOL I will definitely remember the acidity level of Champagne and why it needs long lees contact! Another brilliant clip, love it.

[@gilbertbeltran1562]

Hi Jimmy, you must hear this all day but your videos have helped me learn and grow so incredibly much! Thank you, sitting for my Certified in January!

[@WineWithJimmy]

Wonderful to hear. Good luck for January!

[@TheMV1992]

You are amazing and deserve a 100k subscribers at least! Thank you.

[@WineWithJimmy]

Maybe one day!

[@vivianal.delatorre5712]

Excellent content and explanations!!! learnt so much! thank you!

[@WineWithJimmy]

Great to hear!

[@guya7641]

Hi Jimmy, great video thank you. I just wanted to point out the middle wine in the lineup '2011 Bannockburn Chardonnay' is from Bannockburn in Geelong, Australia, as opposed to Bannockburn Central Otago, both are exceptional wine regions

[@WineWithJimmy]

Thanks for that - slight oversight and the error of a search engine search!

[@mosin9105]

Thanks

[@WineWithJimmy]

Welcome

[@SE013]

What a great content! Just subscribed. I have a question though: Do the effects of lees ageing that you list always come in that order? I thought the Muscadet I had had a very round mouthfeel, which I attributed to the lees, for example, despite it being in contact for only 4 months.

[@WineWithJimmy]

Cheers! Lees ageing shows up differently depending on variety, ripeness, abv, ageing conditions, a whole lot of factors! There isn't a set 'order', and there can be a wide variation of effects, but any lees contact with muscadet will definitely enhance the body and texture of the wine. Good question!

[@SE013]

@@WineWithJimmy Thank you so much for your response! That makes sense. Look forward to your other vids

[@markframpton6575]

Working my way through all your videos jimmy. Great content.
One question if I may, I’m visiting the Moët Hennessy champagne regions soon, such as Dom Perignon and Ruinart etc. do all of there champagnes have to have a long time time on lees due to the sky high acidity? And does the dosage level differ from vintage to vintage?
Thank you.

[@Pooter-it4yg]

I didn't think the yeast actually die immediately after primary - isn't the lees at this point mostly dormant yeast?

[@WineWithJimmy]

Hi! Thanks for your question. Most of wine yeast strains die when alcohol levels reach between 12% and 14%, and their source of nutrition (sugar) is all used up, i.e the end of primary fermentation. Fine lees = yeast particles. Gross lees = can be bits of skin, stem, leaf as well, and this is best racked off before it produces and imparts any off-flavours or compounds in the finished wine.

[@olidep7426]

Hi Jimmy. Is lees ageing only used for white wine? What
about red wines? Thanks!

[@WineWithJimmy]

Lees ageing can help soften tannins in red wines. However, a possible disadvantage is reduced colour intensity. Racking can be used to separate the wine from the lees, and therefore control the amount of lees present in the vessel throughout the maturation process. It is not typical to keep gross lees nor to stir the lees when making red wines

[@pilsplease7561]

@@WineWithJimmy you can also get hydrogen sulfide from it if you get bad lees

[@kevinjeffries5233]

Jimmy, great info, but calm down with the foreign words

[@WineWithJimmy]

What?!