Is biodynamic wine better?
on 04/06/11 at 10:40 amWine
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.