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Wines from organic and biodynamic cultivation receive higher scores on average in professional tastings than those produced traditionally. This is the result of two joint studies by Prof. Magali Delmas at the University of California (UCLA) and Prof. Olivier Gergaud at the Kedge Business School in Bordeaux.

For this purpose, the scientist and the researcher examined a total of more than 200,000 wine ratings in 2016 and 2021, first the tasting results of 74,000 wines rated by Robert Parker, Wine Enthusiast and Wine Spectator. According to the results, these wines would have received 4.1 per cent higher ratings than conventionally produced wines. This also applies to wines whose producers work organically or biodynamically but bottle without certification for cost reasons. They then examined 128,000 rating results from Gault Millau, Gilbert Gaillard and Bettane Desseauve. Here, organic wines scored 6.2 per cent better overall. Certified biodynamic wines even scored 11.8 percent better.

Certification is a clear trend: only 3.87 per cent of wines from the vintages 1995 to 2000 were certified organic, while the figure for wines from the vintages 2001 to 2015 was 7.37 per cent.

(uka / Photo: German Wine Institute)

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