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When reading about the biodynamic concept of nurturing the unique identity of a piece of land, the word terroir may come to mind. Terroir is a wine term of French origin used to describe the individuality of a particular vineyard expressed through the wine it produces. So, it is perhaps no coincidence that biodynamics has gained popularity among winemakers, despite debate over whether it is a better system (from the production perspective) than organic farming.
Wine producers in several parts of France, but especially in Burgundy,
the Loire and Alsace, are among the biggest converts to biodynamic
techniques, and increasing numbers of wineries around
the world are adopting them as well. Winemakers who are sold
on biodynamic agricultural concepts believe their vines and
vineyards are healthier than they were prior to using these
methods and that the wines they produce are better and more
expressive of their terroirs.
Will biodynamic agriculture graduate, like the organic movement has, from
the fringe to the mainstream? I expect not. But for those who
believe that humans have not treated the earth very respectfully
to date, it offers a way to work in harmony with the land according
to the rhythms of nature, rather than those of humankind.
Lorri MacKay |
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