Biodynamics & Wine: Or, What Poop, Crystals, and the Moon Have in Common

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A number of wine makers around the world follow biodynamic practices. Certification currently is offered by two different institutions. In the United States, Demeter is the most common certifying institution. Demeter has branches in other areas of the world as well. However, Demeter’s focus is on agriculture in general, not simply on wine making. In Europe, Biodyvin offers certification only for wine makers. Chapoutier helped begin this Biodyvin believing both that Demeter’s process was not stringent enough, and also that the unique processes of wine making (no crop rotation, for example) meant that vineyards needed their own observation institution.

To read more on Biodynamics and wine, check out Wine Anorak’s series on the process: , as well as Wine Anorak’s list of Biodynamic wine makers here: . Also, check out a quick summary of Biodynamics and Wine from Crush Pad at . For more consideration of Rudolph Steiner and some of the esoteric aspects of biodynamics read Down Garden Service’s summary of the practice:

Wednesday we’ll review a few biodynamically made wines, including one from Chapoutier. Later this week we’ll look at the intersection of biodynamics with orange wines.

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4 Comments so far. Leave a comment below.
  1. nice round up. But you forgot to write that Steiner never intended his bio-dynamic principles to wine making, he actually thought wine to be poison for the body.

  2. You don’t know how much I still love this piece. I refer back to it any time I’m writing anything about biodynamics. Thanks again!

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