Mark Aselstine
June 26, 2012 | Mark Aselstine

Biodynamic Wine

It seems that biodynamic wine is in the news again, at least in the blogosphere thanks to Tom Wark at Fermentation as well as Steve Heimoff.

While both writers do a better job than I can at sharing their concerns with the movement, my thoughts have always mirrored theirs.  We spend an awful lot of time talking to vineyard owners, winemakers and others within the wine industry.

At our core, we’re a wine club interested first and foremost in high quality wine, so if the industry thought biodynamics was a way to gain higher quality-I’d assume someone would have mentioned it during a meeting.  Over the course of two and a half years, it simply hasn’t happened yet.  That makes me wonder, if the entire wine industry in California, Oregon and Washington behind the times, or are some proponents of biodynamic wine making bigger claims than are actually based on fact?

At the end of the day anyone who lives and makes a living near wine country is going to care about the environment.  Rising temperatures, seas and the destruction of the water table are all serious issues which are going to affect the wine industry over the long term. Anything wineries and vintners can do locally to help protect the environment is a really, really good thing and I think biodynamic wine has a place there to be sure.  What I don’t want to see happen however, is a total commitment to biodynamics without a corresponding look into how wineries can be greener businesses overall.  From the way a winery creates power to the packaging they use for in person sales and wine club shipments, there are ways for almost every winery in America to be a greener business. Let’s start there and then move on to biodynamics if the research appears more solid at some point in the future.



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