Lie d’Vin – The Dregs of Wine

The Best gift for a cook – ever.

Look it up.  The name is Lie d’Vin and it’s the most velvety, burgundy color, wine binding agent ever to use in sauces and in stews, coq au vin, beef bourguignon – you name it.    It cannot be bought anywhere.  It’s from a winery, take weeks to produce and it helps to know a friend…………………..Who works at a winery.  😉

(Eat your heart out – Julia Child ! )

Mine has gone into lamb chops, coq au vin and the last night in Cassis, it goes into BEEF BOURGUIGNON.

Along with my best ami joining us – in our favorite apartment of our 2 years in France.

Lie d’Vin:

In enology and brewery , the dregs Deigne the yeast dead (and possibly some crop residues) that sediment at the bottom of the container at the end of the fermentation .

During the alcoholic fermentation and the malolactic fermentation , particles appear in the wine or beer is the dregs. It consists ofyeast , the bacteria and flocculated and precipitated organic compounds.

After racking the wine is trapped at the bottom of the tank. Rich in organic matter, it is a potential source of pollution.

It is also the term that is the name of the color burgundy (purplish red).

I have such wonderful friends !!!!