Biodynamic vineyards, with ample cover crop, in the California wine region of Napa Valley. (Photo by Bryce Edwards)
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Biodynamics is a new(-ish) buzzword in the wine world.Essentially, Steiner argued that soil needs to be re-energized with substances prepared from vegetal, animal and mineral substances; that soil should be worked through ploughing and hoeing as opposed to mechanical means; and that anything added to the soil should be carried out at specific times of the year.The owner of Hong Kong importer L'Imperatice, Julien Froger, even says he is against the fashion of organic wines.English-trained winemaker Tersina Shieh, who runs a wine consultancy in Hong Kong, thinks that is now the case.Julien Brocard, second-generation winemaker at Chablis producer Jean-Marc Brocard, says that bio practices don't treat the "illness" of the soil and resulting diseases of the vines, but find the source of the problem. He looks for equilibrium in the soil, to bring "harmony" to the wine. Only the free-flowing wine from the unpressed grapes is bottled (without filtration) and allowed to refine for three years before release.Critically, does wine produced from biodynamically grown grapes taste better (or different)?
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