Ah, the big question that every wine enthusiast inevitably asks in their pursuit of perfection! To those looking for an immediate answer, I must say that I will avoid responding in a clear-cut manner at this, the beginning of the book. Dear reader, along the path I propose to follow in the world of biodynamics, you will form your own response to this question. It will become evident.
Given that biodynamic viticultural practices are more in harmony with the laws of nature (see question 11: In what way is biodynamics more respectful of nature?), I would, of course, be tempted to say that the resulting grape (the raw material from which wine is made) has greater potential. And then? A winegrower’s skill also applies to the work in the cellar, the place where the potential is revealed … or not (see question 16: In the winery: does biodynamics apply to vinification?). And what can be said about the concept of ‘better wine’? In today’s world we are inundated with wine rankings and scores. These scores inevitably simplify each wine, yet are immensely reassuring for wine lovers who cannot taste the wines themselves, or formulate their own opinion. How many ‘experts’ (professional or amateur) contribute to this with their influential opinions and, of course, the commercial and financial consequences for producers! The American wine critic, Robert Parker, was certainly the first, or in any case, the most emblematic in this trend. Today, however, every wine lover must break free from this by subjectively rediscovering and taking responsibility for their own likes and dislikes. It seems to me that in this respect, the increasing role assumed by women in the wine world, from growers to consumers, will be the primary catalyst for this necessary change (see question 20: How should a biodynamic wine be tasted?).
At this stage I will simply make two observations: the first, of a general nature, is that more and more top producers recognised for their pursuit of excellence in Burgundy, Alsace and other regions of France and the world, are opting for biodynamic viticulture.
The second, of a personal nature, is that I find myself essentially bringing wines into my cellar only from producers I know personally, most of whom practise biodynamic viticulture. Being curious by nature, I used to be very eclectic in my choices. These days, however, I have a number of bottles (some with very high scores from Mr Parker!) that I can no longer drink. Strangely enough, I never seem to find the opportunity to drink them. Could there be another dimension of quality in wine linked to the man or woman who produced it, and to the form of viticulture in which it was produced?