What specific notes does extended contact with lees contribute to Champagne flavor?
Answer
Biscuity, toasty, and nutty notes
A defining characteristic of Champagne produced via the Méthode Champenoise is the extended period the wine spends aging on its lees, which are the dead yeast cells remaining after the in-bottle secondary fermentation. This prolonged contact is essential because it imparts complex, savory flavors that contribute to the wine's depth and aging potential. These flavors are typically described as reminiscent of brioche, toast, or nuts, creating a richer, more savory profile compared to the immediate fruit-forward nature of Charmat-method wines. This yeasty complexity is a direct result of the time-intensive traditional production process.
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