One of numerous fascinating seminars I attended at TEXSOM was “Tasting Focus: Distinguishing Winemaking Choices” led by Master Sommeliers (MS) Matthew Citriglia and Geoff Kruth. Wines were compared in contrasting sets of two. First up? Lees. Lees are the dead, spent yeast cells and other leftover solids that, when in contact with a wine prior to [More]