Based on two long term research with natural and biodynamic winegrowers in France, this text returns to the principles of biodynamic agriculture in its desire to potentiate the living character of the vine and the soil; living supposed to translate into energy or vibrations in the glass. Why is wine attracted to biodynamics? The hypothesis put forward, which would partly explain the apparently happy marriage between wine and biodynamics, is that the latter helps to give more life and energy to wine and that this energy would be perceived through new way of tasting. Our aim here is not so much to study what this extra life or energy might be as a scientific object as these notions are in any case impossible to stabilize from a scientific point of view. The reason for our use of these unstable categories is that they emerge repeatedly on the subject of biodynamic wines from the discourses of winemakers, enologists, sommeliers and tasters, whether beginners or advanced. These categories of energy or vibrations, still in gestation, refer to forms of wine tasting that go beyond organoleptic criteria alone to extend to the receptivity of the whole body involved in the act of drinking.