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Voodoo Vintners: Oregon's Astonishing Biodynamic Winegrowers Paperback – June 15, 2011


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Voodoo Vintners: Oregon's Astonishing Biodynamic Winegrowers + Naked Wine: Letting Grapes Do What Comes Naturally + Authentic Wine: Toward Natural and Sustainable Winemaking
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Product Details

  • Paperback: 192 pages
  • Publisher: Oregon State University Press; First Edition edition (June 15, 2011)
  • Language: English
  • ISBN-10: 0870716050
  • ISBN-13: 978-0870716058
  • Product Dimensions: 6 x 0.5 x 8.9 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #770,193 in Books (See Top 100 in Books)

Editorial Reviews

Review

The writing is clever, candid and heartfelt, and also really funny... Cole's book is a sensual, smart study of the Oregon wine world and the future of agriculture. Savor it slowly.
--Kerry Newberry, Oregon Wine Press

As a field report from Oregon's thriving sustainable wine country, this book delivers... Voodoo Vintners is an enjoyable--and necessary--read for anyone who might want to take wine in a more sustainable direction... --Ryan Clark, Civil Eats

About the Author

Katherine Cole has been a wine columnist for The Oregonian since 2002 and is the wine columnist and blind-tasting coordinator for MIX, Portland's Magazine of Food + Drink. She lives in Portland, Oregon. www.katherinecole.com

More About the Author

Katherine Cole is the wine columnist for The Oregonian newspaper and the author of Oregon Wine, the App, for iPhone, iPad and Android. She is the author of Complete Wine Selector: How to Choose the Right Wine Every Time; and Voodoo Vintners: Oregon's Astonishing Biodynamic Winegrowers.
Learn more at http://www.katherinecole.com/ .

Customer Reviews

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Most Helpful Customer Reviews

Format: Paperback Verified Purchase
If you've wondered exactly what biodynamic wine is, why winegrowers make it, and who they are, then this is the book for you. It presents the perfect mixture of explaining the concepts and practices of biodynamics, telling great stories about the individual wineries and winemakers, while maintaining a skeptical viewpoint that shows the odd parts of biodynamics without extolling it or condemning.

I'm a frequent visitor to Oregon wineries and have wondered exactly what "biodynamic" means. The book answers that in substantial detail -- not as a winegrowing manual, but from a readable, journalist's point of view: what is the difference from organic? what are the "preparations"? the role of the moon? the underlying beliefs? The author does a great job of presenting answers all around, without being tedious or overwhelming. It's the perfect introduction to those topics for interested wine aficionados. The author is not trying to convince anyone that biodynamic is better -- in fact, she is clearly skeptical of some aspects of it, which I appreciate -- and is instead just trying to explain it and tell its story.

One thing to note is that the book is *not* a guide to the wines themselves. It remains studiously neutral about the quality of the wines it discusses. In my opinion, some of the very best Oregon properties are biodynamic and make exquisite wine; yet there are also duds where I can only say things like "well, I like the idea." The author leaves aside such judgment. Instead, she tells the history of the biodynamic movement and its foundation in Rudolf Steiner's philosophy, skillfully woven with stories of individual wineries and the history of organic and biodynamic winegrowing.

In short, if you want a wine guide, this is not it (try John Haeger's Pacific Pinot Noir).
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1 of 1 people found the following review helpful By Mark Stanley on August 27, 2014
Format: Paperback Verified Purchase
I recently published Creating World Class Red Wine on Amazon. It could be described as kind of a top-down study of how the finest wines in the world are actually made--Hands on winemaking.
Here author Katherine Cole approaches the dodgy subject of biodynamism from a reporter's perspective, by interviewing Oregon viticulturists and winemakers engaged in the practice, and offering her opinions.
Her style is fun, young and whimsical. The book is written in a slightly more informal style than her professional wine reviews. The incomplete sentences threw me off at first, but then I just got used to them. Katherine is not a winegrower or winemaker, but she lives, breaths and works in the midst of it all in Oregon. The influences of both Burgundy and California are outlined as well.
The differences between organic viticulture, vinification and biodynamic winegrowing and winemaking are covered quite well. She illustrates how there is no absolute established dogma for any of the disciplines, except perhaps biodynamic Demeter certification.
Demeter is quirky, particularly the winemaking rules. “Though shalt not” almost everything. For example: A Demeter certified winemaker is not allowed to use a commercial yeast—well---unless you end up with a stuck fermentation—then it's okay. That's funny. Then why have the rule in the first place? Personally, I feel aligned with the biodynamic viticultural ideas, but there is no way I could tolerate some organization of British non-winemakers breathing down my neck telling me what I shall do (and tithing them to do it). Yes, it is almost like a religious organization. Winemaking and winegrowing techniques are evolving constantly, and should be encouraged to do so. We are learning more every day. I prefer to say “no” to limitations.
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4 of 6 people found the following review helpful By David C. Stewart on May 9, 2012
Format: Paperback
As life in our world becomes more industrialized and processed, the desire to get back to natural ways
of living and eating has touched off the move to trumpet the organic qualities of some foods. Wine as a drink
is supposed to represent the earth and climate like no other, so of course you would expect there to be
organic wine. You may have even heard of winemakers flaunting their "biodynamic" cred.

When my neighborhood winery advertized themselves as biodynamic, I didn't think too much about it. But Biodynamics
is about more than just avoiding toxic sprays. It specifies a range of herbal treatments for vines which
must be prepared in some really wacky ways. Think burying flowers in animal skulls for several months.

Cole does an excellent job researching the roots of biodynamics and presenting it in a balanced way. But what's
really wonderful about this book is the way she introduces us to the people of Oregon wine. Winemaking is relatively
new in Oregon, dating back to the 1970s. So the pioneers are still with us.

If you are an Oregonian, this is a special treat. For example, you can read about Moe Momtazi's hair-raising
escape from his native Iran. Then you can drive out to Maysara Vineyards and meet Moe himself and his
winemaking daughters.
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Format: Paperback
Being a long time wine industry veteran, I picked this up to investigate a little bit of the mystique behind biodynamic (BD) wines and the application of BD practices in Oregon. I must say that after finishing this book, I feel like I gained a little more understanding and appreciation of the process, but with some faults.

First off, the book is written in an odd style. The author seems to switch from journalist style writing (which I thought was her best style) to a more encyclopedic style (that left me nearly comatose) to a storybook style (which didn't really fit in with the theme of the text). At times she really discussed the past and the history of those Oregon growers who turned to BD. But often their past, while interesting, does nothing to shed light on their BD beliefs. It does in a few instances, but often the history of the people involved is rather extended.

The chapter on Steiner, while interesting, halts the book dead in its tracks. While understanding Steiner is important, I think much of this information could have been excluded and those interested could have looked into further reading in other texts. I gave the book to my partner (a wine lover, vegan, and lover of all foods organic, but not in the wine business) to read and she couldn't really get beyond the Steiner section. I told her to skip it and then she told me she enjoyed the rest.

The other problem is that while the author seems to really enjoy BD wines, and seems to want to promote them, she does end on a rather convincing chapter discrediting BD. When she mentions Sokol Blosser and their trials with BD, it is like saying to someone like me: see you can make stellar wine in just as organic a process without using BD practices.
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