Hints and tips:
...The second fermentation produces dead yeast cells, or “lees”, and it’s the contact between the lees and the wine that adds interest. The longer you leave it, the more interesting it gets....
...It was bought by Mr Lees and his father Bob in 1990....
...Gallerist Candida Stevens reported sales of works (£750-£2,900) by Irene Lees, who studied fine art in her sixties and is now 75....
...Reader in Epidemiology and Medical Statistics, University College London Dr Ana Maria Buller Deputy Director Gender, Violence & Health Centre, London School of Hygiene and Tropical Medicine Dr Shelley Lees...
...It was bought by father and son Bob and Christopher Lees in 1990....
...Huissoud, a graduate of Central Saint Martins’ ambitious Material Futures MA, was also inspired by her childhood....
...The Lees quite literally keep investing in the family....
...Pleased not to get a firm rebuff, Osborne soon recruited Sir Mervyn King, outgoing BoE governor and Sir David Lees, chairman of the bank’s court of governors, to the task....
...The wine is left on the lees for seven months and the finished wine is neither filtered nor clarified and is very low in sulphur....
...Sir Martin Jacomb has gone even further....
...Justine and Martin Thompson, who have just two employees in their training business MTa International, hit back when Alliance Boots decreed that it would only promise to pay suppliers 75 days after receiving...
...Like the Sexton wines, it had been fermented and left unsulphured on the lees until the Australian spring, although this wine did go through malolactic fermentation....
International Edition