Biodynamic vs Non-Biodynamic Wines, Friday 11th April 2014

The biodynamic approach to winemaking came onto the scene in the 1920s, so although not a new phenomenon it is one that continues to exercise the minds of producers and consumers alike. Is it a science or a dark art? Does it matter to consumers – do biodynamic wines taste better?  We are not the first to put biodynamic wines to the test, so we will first dip into a bit of history but then move directly to the challenge, blind-tasting pairs of wines made with and without certified biodynamic practices to decide for ourselves whether there is truth to the claim that biodynamic wines “have more fine-tuned aromas and flavours than 'normal' wines”.

Wines to be tasted:

Berrys' United Kingdom Cuvée, Grand Cru, Mailly
Mailly Blanc de Noirs, Grand Cru
Champagne Lahaye, Blanc de Noirs
2010 Grüner Veltliner Im Weingebirge, Nikolaihof, Wachau
2011 Grüner Veltliner Ried Schütt Smaragd, Emmerich Knoll, Wachau
2006 Riesling, Cuvée Frédéric Emile, F.E. Trimbach
2006 Riesling, Grand Cru Clos St Urbain, Rangen de Thann, Dme Zind Humbrecht
2010 Puligny-Montrachet, Domaine Louis Carillon
2010 Puligny-Montrachet, Sylvain Loichet
2009 Rosso di Montalcino, Cerbaiona
2009 Rosso di Montalcino, San Giuseppe, Castelnuovo dell'Abate
2008 Beaune Les Cras, 1er Cru, Camille Giroud
2008 Beaune, Les Teurons, 1er Cru, Domaine Rossignol-Trapet
 
N.B. Wines for this event have been chosen from Berry Bros. & Rudd historic stocks and may not be available to order following the event