No. Lees is sediment in the wine, either in the cask or the bottle.
In the Cognac area (of which I know) they crush the grapes in a
press to a certain point - any further might crack the seeds and
cause bitterness. The wet cake left is the 'marc.' This is then
squeezed further and the inferior juice from this is used to make
'Eau de Vie de Marc' - white spirit like grappa or schnapps which can
be flavoured. The dry marc is fed to cattle.
Andrew Fildes
afildes@xxxxxxxxxxxxx
On 09/03/2007, at 9:28 AM, Jan Steinman wrote:
>> From: Andrew Fildes <afildes@xxxxxxxxxxxxx>
>>
>> Actually the 'marc' is a wet cake of crushed grapes after the first
>> pressing.
>
> I thought that was "lees".
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