Lees
Lees are the natural deposits that settle at the bottom of wine during the fermentation and aging process. Think of them as natural sediment made up of dead yeast cells and other particles. Winemakers work with lees because they can add complexity, flavor, and texture to wines. Some wines are aged "on the lees" (keeping the wine in contact with this sediment), while others are "racked" (separated) from the lees. This is a fundamental concept in winemaking that appears frequently in job descriptions for winemakers and cellar workers.
Examples in Resumes
Managed Lees stirring program for premium Chardonnay production
Developed new protocols for Lees management in sparkling wine production
Supervised extended Lees aging for 2,000 barrels of white wine
Typical job title: "Winemakers"
Also try searching for:
Where to Find Winemakers
Professional Organizations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How do you decide whether to age a wine on the lees and for how long?
Expected Answer: A senior winemaker should discuss factors like wine style goals, grape variety, wine quality level, and market demands. They should explain how lees aging affects texture, complexity, and aging potential of wines.
Q: What are your strategies for managing risks during extended lees aging?
Expected Answer: Should explain monitoring procedures, prevention of off-flavors, proper stirring techniques, and when to make decisions about racking the wine off the lees.
Mid Level Questions
Q: Describe your experience with lees stirring (bâtonnage). What are the key considerations?
Expected Answer: Should explain frequency of stirring, techniques to prevent oxidation, monitoring wine development, and how to adjust based on wine style goals.
Q: How do you manage lees in sparkling wine production?
Expected Answer: Should discuss autolysis during secondary fermentation, timing of riddling and disgorging, and how lees contact affects sparkling wine character.
Junior Level Questions
Q: What are the different types of lees and how do you identify them?
Expected Answer: Should be able to distinguish between gross lees and fine lees, describe their appearance, and explain basic handling procedures for each.
Q: What safety precautions do you take when working with lees?
Expected Answer: Should mention CO2 dangers, proper ventilation, confined space procedures, and basic cleaning protocols.
Experience Level Indicators
Junior (0-2 years)
- Basic lees management and handling
- Safety procedures for tank work
- Basic wine sampling and monitoring
- Understanding of basic fermentation processes
Mid (2-5 years)
- Lees stirring techniques
- Quality assessment of lees-aged wines
- Management of lees aging programs
- Problem-solving during aging process
Senior (5+ years)
- Advanced lees aging strategies
- Program development and optimization
- Training and supervising staff
- Quality control system implementation
Red Flags to Watch For
- No knowledge of basic wine chemistry
- Lack of experience with safety protocols
- Unable to explain different types of lees
- No understanding of oxidation management
- Poor knowledge of sanitation procedures
Need more hiring wisdom? Check these out...
From Passive to Active: Nurturing Candidates Over the Long Haul
From Farewells to Future Allies: Transforming Exit Interviews into Lifelong Connections
Speak Their Language: How Localized Job Descriptions Unlock Regional Talent
