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Is biodynamic wine better?

on 04/06/11 at 10:40 am


Recently I’ve noticed more wineries touting their product as “biodynamic” — Oregon’s Cowhorn and Santa Barbara’s Ampelos Cellars are among a growing list of West Coasters who have joined the ranks of French vintners who make that claim.

“Biodynamic” is a sexy sounding term. But what the heck does it mean? I always assumed it was some sort of “super-organic” designation.

Turns out the term is a little more complex and controversial than that.

So does biodynamic wine-making improve the taste of wine? Wine guru Robert Parker is a fan, as are many other influential voices in the industry. Others are more skeptical.

{Full story OC Register}

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