Sur Lie
Sur Lie is a traditional winemaking method where wine is aged while staying in contact with dead yeast cells (called "lees") after fermentation. Think of it like tea steeping with the tea leaves left in - it adds extra flavors and textures to the wine. This technique is especially common in French wines from regions like Loire Valley and Burgundy, particularly with white wines. When you see this term on a resume, it shows that the winemaker has experience with more sophisticated wine production methods that can create complex, high-quality wines.
Examples in Resumes
Produced award-winning Chardonnay using Sur Lie aging techniques
Managed Sur Lie aging process for 5,000 cases of premium white wine annually
Implemented Sur-Lie aging methods to enhance wine complexity and texture
Typical job title: "Winemakers"
Also try searching for:
Where to Find Winemakers
Professional Organizations
Industry Networks
Example Interview Questions
Senior Level Questions
Q: How do you determine the optimal duration for sur lie aging for different wine styles?
Expected Answer: They should explain how they balance factors like wine variety, desired style, and market demands to determine aging time. Should mention monitoring techniques and quality control measures.
Q: What are the risks involved in sur lie aging and how do you manage them?
Expected Answer: Should discuss potential issues like oxidation and off-flavors, and explain their methods for preventing problems through temperature control, regular tasting, and proper sanitation.
Mid Level Questions
Q: What changes do you expect to see in wine during sur lie aging?
Expected Answer: Should describe changes in texture, flavor complexity, and mouthfeel, and explain basic monitoring procedures.
Q: How often do you typically perform lees stirring (bâtonnage) and why?
Expected Answer: Should explain their approach to lees stirring frequency based on wine style goals and demonstrate understanding of how stirring affects the wine.
Junior Level Questions
Q: What is sur lie aging and which wine types commonly use this technique?
Expected Answer: Should be able to explain that it's aging wine on dead yeast cells and mention common wines like Chardonnay and Muscadet that use this technique.
Q: What basic equipment is needed for sur lie aging?
Expected Answer: Should mention appropriate tanks or barrels, temperature control systems, and basic monitoring tools.
Experience Level Indicators
Junior (0-2 years)
- Basic understanding of sur lie process
- Monitoring fermentation temperatures
- Basic wine chemistry knowledge
- Following established aging protocols
Mid (2-5 years)
- Managing sur lie aging programs
- Quality control procedures
- Lees stirring techniques
- Problem identification and solving
Senior (5+ years)
- Advanced aging technique modifications
- Training staff in sur lie methods
- Quality improvement programs
- Process optimization
Red Flags to Watch For
- No hands-on experience with white wine production
- Lack of understanding about basic wine chemistry
- No knowledge of temperature control in aging
- Poor understanding of sanitation practices
