See a term on a wine label you don't recognize but can't seem to find a definition for in the dictionary? You might find it here. From A-Z, it's a simple guide to some common and obscure terms related to beverage alcohol.
Compared to ales, this style of beer is relatively new. They are categorized as bottom-fermented beers due to the yeast activity. The yeast sinks to the bottom of the tank after fermentation. Lagers tend to be drier, more carbonated and served at a lower temperature (chilled).
Heavy, coarse sediment much of it dead yeast cells left over from fermentation and building a deposit in barrels or vats of young wines. Usually the wines will be removed from these lees sooner rather than later.
Generally refers to sweet, highly alcoholic spirits made from various spirit bases and flavoured with various botanicals. Liqueurs are generally served after meals as digestives.
