Crossword Dictionary
lees
lees - n
the sediment from fermentation of an alcoholic beverage
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as trub – the same from secondary fermentation of wine and beer are the lees or equally, as to beer only, dregs. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.
Normally, the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne, and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (French: bâtonnage) for uptake of their flavour.
dreg
noun
Dregs, the sediment of liquids; lees; grounds.
synonyms
deposits, lees, residue
examples:
‘I found the smashed dregs of a Brown Sugar Cinnamon Pop-Tart, busted open the wrapper, and drank down the crumbs.’
‘No fragments were too small for use in Sister Anne's most skillful cookery; not a crumb, nor a dreg, nor a drop was wasted.’
‘I will drink the cup which Thou hast mingled, and not a dreg of any of its ingredients shall be left for my people.’
‘The mug went down with a thud upon the thick wooden table, the remaining dregs never to be touched again.’