Organic wine is better than conventional wine, and biodynamic wine even better than organic wine. Such a sentence may seem provocative, but it is neither the counter news nor the end of a meal: it is the result of long-term work carried out by two French researchers, Magali Delmas (University of California, Los Angeles ) and Olivier Gergaud (Kedge Business School, in Bordeaux).
In half a dozen years, the two authors have assembled the largest database of nectar ratings, American and French, that millions of wine lovers regularly discover in specialized journals.
Of course, their analysis does not claim that organic wines are systematically better than conventional ones – many of the latter are highly rated – but it does suggest that, on both sides of the Atlantic, these two “ecological” certifications improve the quality of the wine. quality of the final product.