Super summer sippers

The process of leaving the wine in contact with the lees has a long history in wine making. Cato the Elder records its use in the Roman region of Campania as far back as the second century B.C. This is the same area that would see Pompeii and Herculaneum destroyed by the eruption of Mt.Vesuvius less than two hundred years later.

As yeast cells complete their fermentation cycle, they will sink in the tank and combine with the seeds, skin and pulp on the bottom to form the lees. The chemical process resulting from a wine’s contact with this residue will influence the end aromas of a wine, can reduce any negative bitterness, will ameliorate the harsher tannin notes, and, in the end, provides a more approachable mouth feel.

The amount of time that the wine remains in contact with these solids depends on the style of wine desired by the winemaker. The process is commonly known as “sur lie” — you may be familiar with Muscadet-sur-lie. The practice is less common in sparkling wines, barrelfermented reds and Chardonnays.

Next week we look at the Bloom and other yeasts.

THIS WEEK’S PICK
Two weeks back I made the pilgrimage through the eastern shores of the County and dropped in to the beautifully restored barn that now houses the Devils Wishbone. I tasted a selection of wines… I was drawn to a particular white, aptly named Wicked White.

Wicked, because it keeps drawing one in for yet another sip. The nose suggests greengage plum, almond and juniper berries. The palate is refreshing while simultaneously allowing the fruit nuances and acids to cascade throughout the mouth with a fine finish.

This is a super summer sipper, crafted to enjoy by the dock or on the deck. The price of this wine is $19. Consider the price as entrance fee to explore a beautiful part of the County.