The sediment or dregs left at the bottom of a container of wine or other fermented liquid.
From Old French 'lie,' from Latin 'lia' meaning sediment. The word has been used in wine-making since medieval times, referring to the dead yeast and particles that settle during fermentation.
Winemakers have learned that lees aren't waste—letting wine sit on its lees adds flavor and complexity! This is why 'sur lie' aging is now a premium technique, turning yesterday's trash into today's treasure.
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