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Some winemakers say that their biodynamic parcels consistently produce wines of higher acidity, while others say that the acidity is analytically comparable between their biodynamic parcels and their other ones, but the perception of acidity in the biodynamic wines is somehow always more pronounced. Either way, the acidity almost always feels higher in a biodynamic wine. What do you think are the reasons for this?
What do you think?
First I’ve heard of people saying that about biodynamics… and whilst I am sure there are many regions that would like to increase natural acidity in their ripe fruit… there would be just as many that would like the opposite.
I can possibly see a reason for why acidity may be higher…. since the biodynamic growers believe that agriculture is somehow aligned with the spiritual forces of the cosmos… which means that harvesting grapes can only occur when the moon is passing in front of a specific constellation. As bollocks as I think that theory is… it means that grapes are not picked at the optimum ripeness (and perhaps the majority might prefer to pick a touch early than too late).
That said, I really haven’t tasted enough biodynamic wines to notice the trend towards higher acidity. I must admit though that the ones I have tried have been amazing. But I think the quality improvement is more related to the fact that biodynamic vineyards are owned by people who understand that wine is made in the vineyard… not because they bury bulls horns in the ground and spray herbicides only during full moon.
Ha - you made me laugh :-) I don’t know much about Bio dynamic wines to begin with….the connection you make of the quality of these wines to the people who grow them, or there understanding of the proccess, is also interesting. For me it immediately brings to mind the word passion - maybe that - and the interest in the minute details is what makes the difference between just a good wine and a great one.