More and more wine lovers and professionals are discovering a source of complexity, a surge of vitality and an additional purity in the increasing number of biodynamic wines. There is also no doubt that this type of agriculture can be confusing to those who try to understand it. Biodynamic agriculture adds very small amounts or preparations, varying from 1 to 100 grams per hectare, that have usually been dynamized in water. How can such small quantities have any real effect on the quality of wine? Wouldn’t the result be the same with simple biological agriculture?
Let us begin by observing the corpse of an animal that has just died. In a few weeks its simple elements will again be part of the earth. Thus the question to ask is: where are the energies which constructed this organism in such a sophisticated manner? Who took the calcium to sculpt the bone? Who took the silica to form the hair? Don’t these forces exist in other ways besides forming embryos?
A seed. An egg. Are they not simply receptacles of a perfectly organized world of energy which the forces of life give to Earth? Do they not exist independently of their link with matter through which they become visible? By asking these questions, we enter into the discovery of laws that are very real and concrete, but are no longer, so to speak, terrestrial laws. They are not subject to the force of gravity, to this world of weight and volume discovered by Newton. These are laws that can not be measured the same way.
In the third edition of my book Wine From Sky to Earth, I devote an entire chapter to the presentation of tests, and give images of this world of energies in wine and food and the manner in which different types of agriculture can modify them. The microscope does not have access to these realities. What must be understood is that human beings are only a sum of frequencies or rhythms. It’s a vibratory world. There is no life without frequencies and mini-frequencies.
Our society, and each one of us, use this vibratory world on a daily basis. Through satellites, portables, transmitters and microwaves. We use it to such an extent that it becomes a problem. This abundance of new frequencies disturb the frequencies which influence life itself. No one is surprised to hear the voice of someone thousands of miles away on their cellular phone. The call does not even use a thousandth of a gram of waves. Waves are not measured by weight.
In biodynamic agriculture, a few grams of preparations act as relays or catalysts of precise processes indispensable to the life of plant; a life which we have seen is not tangible. Those unaware of the energy world they use every day become offended. Think about how many grams of quartz make your watch work for over a year. So why shouldn’t a biodynamic preparation based on quartz accelerate photosynthesis, which generates the sugars, the colors and the aromas? Why wouldn’t the preparations destined for the earth accelerate mycorhiza; the linking of roots with earth?
Conventional agriculture inundates the vines and the soil with fungicides, herbicides and chemicals to prevent rot, spiders and other pests. Each treatment strangles, a little bit more, the link between the forces which influence our lives. I offer these observations for wine lovers concerned about the quality of wines you collect and cellar:
1. The use of chemical treatments reduces the capacity of vines to receive solar energy through their leaves, and earth energy through their roots. And there is no way to avoid this increasing. Each additional treatment to control disease will bring about collapse on a large scale, which will necessitate even more treatments.
For wine-growers caught in this dilemma, technology is the only way they can achieve the appearance of quality in their wines. Thus, their wines can be imitated in countries where labor is cheaper. In addition, the wine’s capacity to age properly is greatly diminished.
2. The so-called agriculture raisonnée would be satisfied with the 20% reduction of toxic chemicals. This does not constitute any real progress. The life-forces of the wine need to remain in good health to manifest its appellation. This explains why more and more wineries choose biodynamic as the only method which effectively links the vine to its environment.
3. By using this world of energies more directly, biodynamics increases the possibility for the vines to receive the characteristic of the appellation; providing the basis for what we love in a wine. Also thanks to its special relationship with the life-forces, two or three years of biodynamics can wipe out the harmful effects of herbicides. It takes biological agriculture several decades to reach the same goal.
This was proved in Australia. Land saturated with DDT had been forbidden for further cultivation by the government. However, after three years of biodynamics, it was able to be farmed again. Thus more and more serious wine-growers will continue to swell the ranks of biodynamics, even though attempts are made to ridicule it to preserve lucrative conventional markets.
To pretend that biodynamics is not effective is to be part of yesterday’s world. Unfortunately today’s world is just as alarming. The world of energies is an organized world that can be used either for good or bad. Biodynamics uses it without trying to modify it. Not everyone has the same scruples.