There are many buzzwords that seem to surround our food; organic, sustainable, healthy, natural, the list goes on and on. Whether you have heard of the term biodynamic before or this is your first time encountering, you may feel the urge to view it as just another trendy term used to describe food. But the term biodynamic refers to a method of cultivation that aims to promote harmony between the natural world and those that live in it.
Food plays an important role not only in our daily lives but in our culture and economy as well. But oftentimes getting dinner on the table takes precedent over wondering how it was grown and where it came from. This is unfortunate because pesticides, hormones, and over-processed foods are just some of the ills contributing to our and our planet’s health issues.
Biodynamic agriculture is a response to this issue. This style of cultivation has roots in the philosophy of Rudolf Steiner, which asserts that a farm or vineyard is a living system in its own right. He emphasized the relationships between plants, soil, and animals as the lifeblood of a farm. The aim of biodynamic farming is to create a system that is self-sustaining, using compost instead of chemical fertilizers.
As a practice, this style of farming goes a step further than organic cultivation, not only avoiding pesticides but following the natural rhythms of the environment. The guidelines that Biodynamic farms must follow are quite strict; they must use self-contained composting materials, only compost can be used as a fertilizing material, and the use of plastic materials in the farm’s infrastructure is not permitted. Producers who wish to label their products as biodynamic must be properly credentialed by an organization called Demeter. In order to become certified cultivators must use eight mineral and plant-based preparations to activate soil life and plant growth on the land.
The Biodynamic Farming and Gardening Association defines biodynamic agriculture as “a spiritual-ethical-ecological approach to agriculture, gardens, food production and nutrition.” Biodynamic farming uses sustainable practices to ensure that the land is left in as good or better shape as it was found for future generations.
So biodynamic viticulture refers to using these sorts of natural and holistic practices to make wine. Biodynamic vineyards thus become a haven for local flora and fauna, barring a few select pests(e.g. gophers and insects) who would eat every grape before it ever graced a barrel if they had their way.
Gerard Bertrand, a world-renowned producer of biodynamic wines, characterizes biodynamic wine as possessing “more freshness, more minerality, and more complexity.” He asserts that the soil is what determines a wine’s terroir, and to use chemicals in the soil strips it of its unique characteristics. Because of the level of care biodynamic farmers use in their vineyards biodynamic wine is said to have a higher-quality taste than other types of wine.