There is considerable confusion with regard to organic and biodynamic wines.
Organic wines must be produced on certified organic soil and the use of synthetic fertilizers, pesticides and fungicides is prohibited.
Biodynamic wines go one step beyond organic, and reinforce life through enhanced natural elements. The objective in biodynamic vitiviniculture is to balance soil, plant, and man, to bring out the best of the “terroir”. It requires great deal of time, as everything must be prepared and applied manually.
Biodynamic viticulture principles insist on “living” soil full of worms, minerals and other microorganisms. In this environment roots penetrate deep down in search of nutrients and minerals. They, along with climate, provide the imprint of “terroir”.
The work rhythm is guided by seasons and planetary changes. Two treatments – plant infusions (sprayed) and dynimized organic and mineral-based preparations (applied) must be prepared to apply.
Dynamization (stirring in two opposite directions for 20 minutes) occurs in the soil when it is loaded with biodynamic preparations with magnetic and cosmic energies.
The four elements (heat, soil, water and air) are linked to fruit quality. Heat promotes sugar development, soil allows root systems to absorb minerals and nutrients, water absorption helps balance for flavour development including acidity.
In ascending moon, the sap rises. Vines flourish and become strong. This is an opportune time plant vines and harvest, and rack barrelled wines. Descending moon, on the other hand, helps make the soil most receptive for planting. The sap declines and integrates better to the environments. This is also the time to remove unwanted shoots, trim vines, rake the soil, and rack for bottling.

Biodynamic calendar:

Winter – work the soil, protect vines against frost
Spring – preparation of Preparation 500 (1), preparation of Maria Thun (2), (preparation 501 (3), preparation of coating water (4). Treatment of coating water. Application of infusion in May
Summer – application of preparation 501, and Bordeaux mixture (5)
Fall – Harvest, minimal or no filtration, bottling only during high-pressure days

(1)Preparation 500 – cow dung packed into cattle horns and buried in soil over winter
(2)Maria Thun – cow dung left in the soil over winter
(3)Preparation 501 – quartz powder diluted with water to improve photosynthesis, resistance to disease and insects
(4)Coating water – Maira Thun, goats’ milk, whey, clay and rain water mixture that has to be dynamized and applied within 48 hours
(5)Bordeaux mixture – mix of copper and sulphur mixed with water (water protects he vine against mildew and sulphur against oidium)

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.

Lettuce, potatoes, carrots and many other vegetables and fruits are developed to absorb water in excessive quantities growing larger than originally intended by nature. Needless to say, these vegetables and fruits offer weak flavours.
The same is true for chickens, beef, and pork. Lamb is still not much tempered with through chemicals, hormones, and other artificial treatments.
Jesse Ziff Cool, a restaurateur and caterer believes in organic and healthy food, but as a practitioner also knows that occasionally organic ingredients can be impossible to find. In such cases she is prepared to make concessions.
In Simply Organic she explains the advantages of healthy eating and cooking using seasonal produce, all the while emphasising locally grown food. In the nine chapters of this lavishly illustrated book you will find easy-to-prepare recipes for spring, late spring, early summer, midsummer, Indian summer, autumn, early winter and deep winter.
This is a book for people who value healthy, tasty and flavourful food, interested in good cooking, and don’t mind spending time shopping.
Organic food is less readily available as id the mass-produced version, and more expensive. The increased cost is the result of lower yields per acre but more intense flavour. Fertilizers, insecticides and herbicides are chemicals that encourage vegetables and fruits to absorb more water and thus grow large but offer less intense flavours.
If you compare the taste if a commercially grown iceberg lettuce to an organic one you will be convinced for eternity that the latter tastes much better. Iceberg lettuce lacks flavour to begin, and with diluted taste you are essentially ingesting large quantities of water in a web of greens.
If you wish to experiment with romaine or cos lettuce, the result will be the same.
In Simply Organic, the author offers recipes that ordinary people can confidently duplicate at home. She conceded substitutes may have to be employed. She is a realist and not a zealot when it comes to cooking.
This is a book all should buy, read, and use as many recipes as practicable and desired. The results will be health-giving meals proudly prepared and offered to family and friends.

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.