Wines produced from organic or biodynamically produced grapes do taste better, according to two separate studies analysing the scores of 200,000 wines given by independent critics in both California and France.
Wines produced from organic or biodynamically produced grapes do taste better, according to two separate studies analysing the scores of 200,000 wines given by independent critics in both California and France.
Magali Delmas, a professor at the UCLA Institute of the Environment and Sustainability, and Olivier Gergaud, a professor of Economics at the KEDGE Business School in Bordeaux, first published a study in 2016 analysing the scores of wines produced from organically grapes in California.
Magali Delmas, a professor at the UCLA Institute of the Environment and Sustainability, and Olivier Gergaud, a professor of Economics at the KEDGE Business School in Bordeaux, first published a study in 2016 analysing the scores of wines produced from organically grapes in California.
The pair looked at the scores of 74,000 wines rated by Robert Parker, Wine Enthusiast and Wine Spectator, finding that critics scored eco-labeled, organic California wines 4.1% higher than conventional wines – those not certified by a third-party organisation as organic or biodynamic.
