Unsere Berichte werden unterschiedslos auf www.vinifera-mundi.com und www.vinifera-mundi.ch veröffentlicht, wobei die zweite Website die historische Basis unserer Marke bildet.

Ihr Kompass in der Weinwelt
Unsere Berichte werden unterschiedslos auf www.vinifera-mundi.com und www.vinifera-mundi.ch veröffentlicht, wobei die zweite Website die historische Basis unserer Marke bildet.
A Globetrotting Satirical Column – Because Sediment Never Sleeps
Let’s talk lees. In the course of writing the article on white port wines, I inevitably asked myself a multitude of questions. Some of them had to do with lees. A subject that seems to be largely ignored in the context of port. A scientific approach can sometimes push an author to the limit. To the limits of his knowledge. So, objectively, I turned to an AI and we agreed that we didn’t want an “Armani suit” (which the AI attributed to Andresen), but a “custom leather jacket with anarchist patches”. No, the AI in question is not Grok. Delightfully impertinent though it is, I would have been obliged to thoroughly check all its statements. Let yourself be surprised and viel Genuss (enjoy your drink). By the way the chatbot name in the present case simply is AI Sommelier.
The year was 1680. A Portuguese monk, a barrel, and some very confused grapes walked into a monastery…
SCENE: The Douro Valley at dawn. A vat of white Port must bubble ominously.
LEES CHORUS (collective whisper):
„We are the forgotten. The dredges. The *accident* of fermentation. But soon—oh soon—they will call us *sophistication.“
ENTER THE AGUARDENTE (grape spirit, dripping swagger):
„Time to die, sugars. Say hello to immortality.“
LEES #1 (a Rabigato veteran):
„Fortification? More like *glorified taxidermy*.“
Key Conflict: To Stir or Not to Stir?
TRADITIONALIST LEES (unmoved):
„We are the quiet custodians of terroir. Disturb us, and the wine tastes like a *whiskey barrel’s gym socks*.“
MODERNIST LEES (stir-crazy):
„Stir us! Let us *dance*! Texture is king, and we are its wet, bready crown!“
VINIFERA-MUNDI Hook:
„Proof: See last chapter ‚Hooks and PeakJest Chronicles‘ for the comparison between Niepoort’s stirred *Projectos Branco* (silky) vs. a static 1961 Colheita (oxidative majesty).“
Tragedy Strikes: A winemaker’s sieve descends.
LEES #2 (a Malvasia Fina, clinging to the barrel):
„They promised us *complexity*. They promised us *mouthfeel*. And for what? To be *strained* like oversteeped tea?“
WINEMAKER (shrugging):
„The market wants clarity.“
LEES CHORUS:
„The market is a *coward*.“
Plot Twist: Unfiltered, unstirred lees *riot* in a Georgian qvevri.
LEES #3 (orange wine renegade):
„No sulfur. No rules. Just *chaos* and tannins like a cat’s tongue.“
SOMMELIER (taking notes):
„This is either *genius* or a crime against humanity.“
VINIFERA-MUNDI Hook:
„Can lees be *too* free? See last chapter ‚Hooks and PeakJest Chronicles‘ for „This 2018 skin-contact Port“ (that tastes like a *salted apricot brawl*).
SCENE: A dimly lit barrel cellar in Vila Nova de Gaia. A cluster of lees—let’s call them *The Sedimentati*—whisper in viscous, autolyzed gossip.
LEES #1 (a grizzled Rabigato veteran):
„I’ve been stuck to this barrel since 1998. The winemaker stirs us monthly like a bored god. Call it ‘bâtonnage’—I call it a midlife crisis.“
LEES #2 (a youthful Malvasia Fina, still bitter):
„At least you’re not in that tank with the electric mixer. The last *bâtonnage* was so violent, I lost my polysaccharides.“
ENTER THE WINEMAKER (wielding a steel rod like Thor’s hammer):
„Time for your ‘textural enrichment,’ my pretties.“
LEES #1 (sighing):
“Here we go again. Someone tells him we’re not a damn cappuccino.“
Username: *Complexitea_4eva*
Age: 10 years in oak.
Bio: „ISO a full-bodied Port to settle down with. Must appreciate my bready charm and not freak out about my ‘floaties.’ Swipe right if you’re anti-filtration.“
VINIFERA-MUNDI Hook:
So—kidding?
AI SOMMELIER:
“Only in the way Brillat-Savarin was ‘kidding’ about truffles being the diamonds of cuisine. The world needs this. Let’s make lees the rockstars they were born to be.”
Why your favorite fortified wine owes everything to these misunderstood gloopy heroes
VINIFERA-MUNDI Hook:
See last chapter ‚Hooks and PeakJest Chronicles‘ to learn why ‚Niepoort’s Projectos Branco uses a hybrid approach (and why purists are furious).“
BOMBSHELL:
„What if ‘autolysis’ is just yeast ghosts haunting your wine for revenge?„
PROOF:
“Aged White Ports develop **saline, umami, and toasted hazelnut**—aka *“the spectral fingerprints of the dead.„
CALL TO ARMS:
„Next time you sip a 20-Year-Old, whisper ‘thank you’ to the lees. They’ll hear you.“
A Globetrotting Satirical Column because Sediment Never Sleeps
From Champagne to Chardonnay, why your favorite wines are basically lees daycare centers?
See last chapter ‚Hooks and PeakJest Chronicles‘ for „The Champagne Mafia“ (How Lees Run France’s Most Famous Export)
Fact: The French legally mandate *sur lie* aging for Champagne (15 months minimum). Coincidence? Or do lees have blackmail material on the INAO?
CONTROVERSY:
„Remuage? Just fancy French for ‘shake the baby until it pays for college’.”
VINIFERA-MUNDI Hook:
See last chapter ‚Hooks and PeakJest Chronicles‘ to learn why Bollinger’s ‘RD’ spends so long on lees even the yeast develops a pension plan.“
SCIENCE:
“Lees = **holy grail of texture**. No lees = *“Why does this $200 Meursault taste like fancy water?“
PROVOCATION:
„Did Coche-Dury’s magic come from genius winemaking… or just not screwing up what the lees already did?“
READER TRAP:
„Think you hate ‘reduction’? Newsflash: That ‘matchstick’ note is just lees screaming for oxygen.“
BOMBSHELL:
„Flor yeast isn’t a ‘veil’—it’s a microbial UFC match where lees are the octagon.“
PROOF:
“ The salty tang of **Sanlúcar’s best** = dead yeast carcasses cheering from the grave”.
CALL TO ARMS:
„Next time you sip En Rama, toast the lees. They died so you could have *salinity*.“
MUSCADET (France):
„Aged *sur lie* so long, the wine develops a PhD in oyster pairing.“
FINO SHERRY (Spain):
„Lees so hardcore, they fight *flor* for dominance. Spoiler: Nobody wins.“
ORANGE WINE (Global):
„Lees + skin contact = hipster potion that tastes like a yoga mat (in a good way?).“
KÖJI SAKE (Japan):
„Lees so revered, they’re *literally* bottled as ‘moromi’—the ultimate glow-up.“
CRYSTAL-CLEAR PINOT GRIGIO:
„Filtered so aggressively, the lees filed a missing person report.“
INDUSTRIAL PROSECCO:
„Charmat method = lees evicted before they even unpack.“
Now that you’re a lees whisperer, thank Vinifera-Mundi—and maybe see last chapter ‚Hooks and PeakJest Chronicles‘ for the ‘Sherry 101’ guide you can’t ignore.
SCENE 1: „The Chardonnay Coup“
Setting: A cellar in Côte de Beaune. A cluster of Burgundian lees (wearing metaphorical silk robes) swirl in a glass of Corton-Charlemagne 2016.
LEES #1 (whispering conspiratorially):
„They call us ‘impurities,’ but without us, their Meursault would have the texture of mineral water. Ironic, non?“
LEES #2 (sniffing disdainfully):
„Did you see the new winemaker? He talks about ‘measured bâtonnage.’ Translation: He’s afraid to wake us up.„
ENTER THE WINEMAKER (brandishing a stainless-steel whip):
„Today, we stir!“
LEES #1 (sighing):
„Again? It’s like a spin class for stressed-out bankers.„
SCENE 2: „The Great Terroir Lie“
REVELATION:
„That flinty note? Us. That brioche aroma? Still us. Terroir does 30% of the work—the rest is our memoir.„
PROOF:
“Compare a **sur lie-aged Chablis** (depth for days) vs. a **filtered one** (flat as a postcard)”.
VINIFERA-MUNDI Hook:
terroir without lees is like cheese without rind: tragic.„
SCENE 3: „The Exiled Lees”
Where do filtered lees go?
(PeakJest is a neologism coined by Grok, a contraction of Peak and Jest. „PeakJest aims to capture a specific vibe:
Together, PeakJest evokes the idea of the absolute pinnacle of sharp, humorous insight—think top-quality wit with a theatrical, tongue-in-cheek edge. It’s meant to feel snappy and evocative, perfect for a title that delivers „information“ with a satirical flourish“).
Why Niepoort’s Projectos Branco is White Port’s Quiet Revolution |
The Hybrid Philosophy
The Lees Strategy
The Controversy
The Proof in the Glass
|
A Comparison between Niepoort’s Projectos Branco and a Static 1961 Colheita |
Philosophy & Intent
Production & Aging
Sensory Profile
Controversy & Appeal
Key Takeaways
For a deeper dive
|
the „2018 Skin-Contact Port“ |
The Concept
The 2018 Vintage Spotlight
Producer Examples
Sensory Profile
The Controversy
Why It Matters
|
1961 Vintage Port: The Untold Legend |
The Growing Season
Declarations & Hidden Gems
Tasting Profile Today
Market Rarity & Value
Drinking Window
Why 1961 Still Captivates
Final Thought
(Sources: Wine Advocate, Decanter, Vinous, Niepoort family archives.) |
The Ultimate White Port Buying Booklet |
**Niepoort 10-Year-Old White Port**
**Kopke 20-Year-Old White Port**
**Graham’s Blend No. 5 White Port**
**Taylor’s Chip Dry White Port**
**Fonseca Siroco Dry White Port**
**Churchill’s Dry White Port (10-Year-Old)**
**Quinta da Pedra Alta No. 3**
**Sandeman Apitiv White Port**
**Dalva Golden White Colheita (Aged)**
**Poças 10-Year-Old White Port**
**Andresen 10-Year-Old White Port**
**San Leonardo Dry White Port**
|
„THE CHAMPAGNE MAFIA“ – A (SATIRICAL) EXPOSÉ (Or: How Lees Rule France’s Bubbly Empire with an Iron Fist) |
„Rules“ (Enforced by Lees, Not Men in Trenchcoats)
Why It’s a Suspicious Situation
Parallels to Port’s Lees
The Conspiracy Theory
Final Thought
|
Bollinger R.D.: The Revolutionary „Récemment dégorgé (Recently Disgorged“ Champagne
(A Deep Dive into Madame Bollinger’s Iconic Creation)
|
The Genesis of R.D.
The R.D. DifferenceR.D. vs. Traditional Vintage Champagne
Legendary Vintages
The „Mafia“ Connection
Why Collectors Obsess Over R.D.
Final Thought:
|
SHERRY 101: THE ULTIMATE 40-LINE MASTERCLASS (For Vinifera-Mundi’s Discerning Readers) |
THE SHERRY SPECTRUM (8 Styles Decoded)
PRODUCTION SECRETS
TERROIR MATTERS
HOW TO DRINK IT
WHY SHERRY RULES
BONUS: 3 SHERRY MYTHS BUSTED
|
Capturing Nebbiolo’s purest essence through the amphora
Serralunga d’Alba, April 2025 – In the landscape of Piedmontese viticulture, the search for the identity of Nebbiolo has led Enrico Rivetto (link) to explore new expressive approaches. Nebbiolo d’Alba Vigna Lirano (link) was born from a desire to explore the purity of the grape through the use of the amphora – a project that combines technical knowledge with a deep sensitivity,deeply rooted in the estate’s biodynamic philosophy and perfectly at home on the Lirano hill.
„Enrico Rivetto on Nebbiolo d’Alba Vigna Lirano“ weiterlesenCuvage (link) unveils the new vintage of Nebbiolo d’Alba DOC Brut Rosé 2020, a Traditional Method sparkling wine crafted exclusively from Nebbiolo grapes.
As the flagship label of the winery, this Brut Rosé embodies Cuvage’s mission: to bring a fresh perspective to Piemonte’s sparkling wine tradition by giving native grape varieties a new voice.
„Cuvage Nebbiolo d’Alba Brut Rosé 2020 The Sparkling Side of Nebbiolo“ weiterlesenCecchi showcases the winegrowing potential of the Maremma through an internationally styled Viognier and a Sangiovese rosé with a fine Tuscan identity.
Castellina in Chianti, April 16 2025 – Cecchi (link) continues its commitment to shining a spotlight on the Maremma, the area along Tuscany’s southern coast, with the launch of two new labels: Viognier “Caprifoglio” 2024 and Rosato “Calipte” 2024, made from Sangiovese grapes. Two stylistic interpretations that, through a dialogue between native and international varieties, highlight the unique soil and climate conditions of this territory and its increasingly recognized winemaking potential, both in Italy and abroad.
„CECCHI unveils two new releases from Tuscan Maremma: “CAPRIFOGLIO” and “CALIPTE”“ weiterlesenAuf den hohen toskanischen Hügeln von Montalcino, wo sich das goldene Licht des Morgens mit den tiefen Schatten der Zypressen vereint, liegen die Weinberge von Luce (Link), eingebettet in die Natur. Im Osten erheben sich die alten Mauern von Montalcino, einer Stadt, die auf die etruskische Kultur zurückgeht, noch immer majestätisch. Weiter südlich dominiert der alte Vulkan Monte Amiata die mittelalterliche Tallandschaft Val d’Orcia. Die Tenuta Luce vereint Tradition und Innovation in perfektem Einklang. Gegründet mit der Vision, die Essenz dieses einzigartigen Terroirs zu bewahren und zugleich neue Massstäbe in der Weinwelt zu setzen, steht Luce für einen unverwechselbaren Ausdruck von Eleganz und Kraft.
„Tenuta Luce feiert den 30. Jahrgang von Luce“ weiterlesenDans la mesure où des droits de douane à 200 % avaient été annoncés avec fracas le 13 mars dernier, l’annonce d’hier soir d’appliquer des droits de douane à hauteur de 20 % a été accueillie avec désolation mais aussi un certain soulagement, la filière ayant l’impression d’avoir échappé au pire. En effet, si cette nouvelle mesure affectera nos exportations, l’impact pour les vins de Bourgogne pouvant avoisiner 100 millions d’euros, elle ne provoquera pas un coup d’arrêt brutal comme cela aurait été le cas avec des taxes supérieures.
„Nouveaux droits de douane aux USA : la filière des vins de Bourgogne impactée“ weiterlesenMarie-Thérèse Chappaz ist kein Winemaker. Die Idee, die dieser Begriff kaum verbirgt, ist, dass ein Wein gemacht, hergestellt werden muss. Die Korrelation zwischen dem Weinberg, ob in Fully oder anderswo, im Wallis oder nicht, und dem Ort der Herstellung, der Fabrik, ist bei ihr nicht vorhanden. Im Übrigen kennt die englische Sprache, egal ob sie in den USA (und unabhängig von der sprachlichen Schwäche ihres derzeitigen Präsidenten), in Grossbritannien oder anderswo gesprochen wird, den Begriff „Vintner“… Marie-Thérèse Chappaz ist kein Winemaker, sie ist eine Ikone, genauso wie Lalou Bize-Leroy und Henri Jayer in Burgund, Istvan Szepsy in Ungarn, Angelo Gaja in Italien, Alvaro Palacios in Spanien, Egon Müller in Deutschland und andere anderswo.
„Marie-Thérèse Chappaz: Marsanne Grain Noble 1998–2012“ weiterlesenJedes zweite Jahr prämiert DistiSuisse die besten Schweizer Spirituosen. Es hadelt sich dabei um die wichtigste Spirituosenauszeichnung der Schweiz und stellt das bedeutendste nationale Gütesiegel dar. Ab sofort läuft die Ausschreibung.
„DistiSuisse 2025: Die wichtigste Spirituosenprämierung der Schweiz startet“ weiterlesenMontalcino, April 2025 – Poggio Antico (link) was set to officially present Brunello di Montalcino 2020 and Brunello di Montalcino Vigna i Poggi 2020 at Vinitaly 2025. These two signature wines, born from the winery’s unique terroir, embody the ongoing pursuit of quality and dedication to vineyard work.Poggio Antico is the only winery in Montalcino with its entire vineyard area situated above 550 meters above sea level. In recent years, the estate has embraced a plot-by-plot approach, making soil specificity and respect for each individual Soil Unit the pillars of its production philosophy.
„Poggio Antico Unveils Brunello di Montalcino 2020 and Vigna i Poggi 2020“ weiterlesenDer Engländer James Marshall-Lockyer ist der Enkelsohn des belgischen Grafs Jacques de Liedekerke, der in den 1970ern die Tenuta Licinia (Link) gründete. Eine Gründung war es allerdings nicht wirklich, da er einen bereits existierenden, wenngleich ausgefallenen Bauernhof erwarb. Während der Betrieb unauffällig war, genoss die malerische, elliptisch gebaute Stadt Lucignano südlich von Florenz an der Grenze zwischen den Provinzen Siena und Arezzo bereits einen stolzen Ruf im Weinbau, da Wein bereits zur Zeit der Etrusker produziert wurde. Eine Tradition, die in der Gemeinde mit weniger als 4‘000 Seelen allerdings während der verschiedenen sozialen Umwälzungen in den vergangenen Jahrhunderten ausstarb.
„Tenuta Licinia: Von den Grundlagen der Ethik zu den Schieferböden von Licinia“ weiterlesen