An Introduction to Biodynamic Wine, Tutored Cellar Tasting, 30 April

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, and in either case does it matter to consumers – do biodynamic wines taste better? And for that matter, do wines in general taste different to us depending on the position of the planets? We are not the first to put biodynamic wines to the challenge, so we will first dip into a bit of history but then move directly to the challenge, bind 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:

Champagne Eric Rodez, Blanc de Noirs
Champagne Mailly, Blanc de Noirs, Brut, Grand Cru
2011 Pouilly-Vinzelles, Les Quarts, Dom. de la Soufrandière, Bret Bros
2011 Pouilly-Fuissé,'Clos des Quarts', Olivier Merlin
2007 Corton Clos du Roi, Grand Cru, Domaine de la Vougeraie
2012 Doctors Flat Vineyard Pinot Noir, Bannockburn, Central Otago
2012 Felton Road, Bannockburn Pinot Noir Central Otago
2008 Corton, Clos du Roi, Grand Cru, Camille Giroud
2012 Riesling, Vom Stein Federspiel, Nikolaihof, Wachau
2012 Riesling, Ried Pfaffenberg Kabinett, Emmerich Knoll, Wachau
2012 Churton Sauvignon Blanc, Marlborough
2012 Isabel Estate Sauvignon Blanc, Marlborough, NZ
2008 Nuits-St Georges, Les Damodes, 1er Cru, Domaine de la Vougeraie
2008 Nuits-St Georges, Aux Murgers, 1er Cru, Domaine Sylvain Cathiard
2005 Ch. Pontet-Canet, Pauillac
2005 Ch. Lynch Bages, Pauillac

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