Biodynamic Wine

Bio-dynamic viticulture, often considered "super-charged organic," is increasingly embraced by the wine industry. It involves sustainable practices and natural composts made from medicinal plants like nettle, chamomile, and dandelion. These preparations are buried in cow horns for months before being applied, guided by the lunar calendar.

The concept, developed by Austrian philosopher Rudolf Steiner in the 1920s, suggests that cosmic influences like planetary alignments and lunar phases impact plant growth, harvesting, and wine production. This philosophy extends to the taste of wine, with certain days of the lunar cycle being considered better for tasting wines.

Bio-dynamic certification is rigorous, provided by bodies like Ecocert and Demeter. Despite initial scepticism, we share a personal experience where a wine tasted differently on a "Flower" day versus a "Leaf" day, supporting the notion that lunar phases may affect wine flavour. Many UK supermarkets also schedule wine tastings on "Fruit" and "Flower" days for optimal taste. While the science behind bio-dynamics remains unclear, the concept adds intrigue and fun to wine tasting.