Grasshopper
Retired Newbie
- Joined
- Jun 28, 2012
- Messages
- 40
- Reaction score
- 16
Wondering what to do with the fine lees left after racking? Try cooking with them. I used the lees from my 2nd racking of Red Mountain Cab in a Coq-au-vin and what was left of the lees I didn't drink from racking my MM Amarone for a braised lamb shank. The sediment gives the wine sauce a very rich flavor equivalent to cooking with a very expensive wine (OK, I am guessing about this since I haven't and never will run the control experiment). Can't wait to try the lees from my Yakama Valley Pinot Gris in a Osso Buco.