Without going into regulatory detail, organic or organic farming is defined in practical terms as the discontinued use of products such as: herbicides, synthetic fertilisers, chemical insecticides, and/or fungicides that penetrate the vine’s organs and sap (products labelled penetrating or systemic). Generally speaking, these are synthetic, petroleum-derived products. Their ‘effectiveness’ is unquestionable, yet so is their toxicity and side effects on the environment as well as human health.
To simplify, organic could be summarised as follows: do not use the most toxic products. It is important to note that organic farming (and biodynamic, incidentally) still allows for the use of certain products deemed less toxic such as sulphur and copper to treat vine disease (see question 8: Is copper toxic?).
During cellar tastings, when I meet wine lovers or even professionals who obviously have only a vague idea of what biodynamics is, I like to offer them a simple definition in three key points. First, biodynamics is organic and therefore begins by discontinuing the use of the chemical products listed above. In order to obtain biodynamic certification, one must first have organic certification. Yet, biodynamic viticulture is not limited to this; it requires a change in mentality on the part of the grower. This is a fundamental step which I will now explain.
Second, a biodynamic grower has a different view on disease than one practising conventional farming. This is similar to the different approaches to medicine between Western and various forms of traditional Chinese culture. Western medicine studies a disease in order to identify the pathogen (a bacterium, virus, fungus …), then dissects the biology of the pathogen in order to develop a drug that blocks its development. From that moment on, once the disease appears, it suffices to administer the drug and thus suppress the disease … until the next time. This is the logic behind the use of antibiotics, for example.
In biodynamics as in traditional medicine, however, a pathogen such as mildew is considered to be part of the natural environment. The pathogen appears because of an existing imbalance, and can develop at an overwhelming rate which may sometimes cause problems with respect to the quality and quantity of the harvest. Thus, a fungus is no longer seen as the cause of a disease, but as the result of something out of balance. In this case, it seems more important to focus directly on the cause of the imbalance, rather than on the symptom. Looking at disease from this perspective shows that 80% of imbalances come from diet, both in the case of the vine as well as humans. For this reason, biodynamics focuses on soil health (preparation 500 for soil structure and vitality, for example, and preparations 502–508 for the compost that maintains healthy soil). A vine can only be healthy and well-nourished if the soil is in a perfectly natural functioning state. Moreover, although the role of a soil’s microbial life is still not fully understood, it should be treated with special care. In comparison, mineral fertilisers have the same effect on the vine as fizzy drinks do on people: unbalancing! All other preparations are often based on dynamised plant infusions, and are used by biodynamic growers to restore balance where imbalances are identified by attentive observation: lack of vigour, excess moisture …
For me, the second point is essential in understanding the difference between organic and biodynamic. This difference is not really significant in its implementation, yet mentally, it may require a very profound rethinking of the old paradigm as well as considerable commitment and personal development on the part of the grower.
The third point focuses on observing and respecting rhythms, including the moon’s rhythms, and will be developed at a later point (see question 9: What is the planting calendar and what is its purpose?).