Wine sediment is composed of three components: DREGS (5 letters), LEES (4 letters), and TARTAR (6 letters). DREGS are the solid particles that settle at the bottom of a bottle of wine, while LEES are the residue of dead yeast cells and other organic matter that remain in the wine after fermentation. TARTAR is a crystalline deposit that forms on the inside of wine bottles and is composed of potassium bitartrate. All three components are considered to be wine sediment and can affect the flavor and quality of the wine.