For sceptics of biodynamics, sensitive crystallisation is hardly going to offer the assurance it is supposed to. It is a process whereby wine is mixed with copper chloride in a petri dish, the liquid evaporates and the pattern of the crystals that remain reveals information about the wine. This information can then tell you how good the wine is. For example, Ch Haut Garrigue in south-west France provide the conclusions of one such analysis on their website : 'The tripartite structure of the crystallogrammes and the richness of the texture reveal a beautiful architectural and chemical equilibrium. The symmetry of the vacuoles...