Biodynamic wines are certainly healthier because biodynamics is above all a form of agriculture that focuses on the production of quality, healthy, living foods. As I have just explained above (see question 10: Is biodynamics scientific?) for Steiner, physical laws alone do not enable the understanding of the subtleties of life. There are indeed other forces which are not directly accessible by our senses, and therefore immeasurable, but which are important in agricultural work. The same understanding applies to food: a chemical composition analysis of food (carbohydrates, fats, proteins, minerals, calories, etc.) teaches us very little about their actual nutritional value, and essentially nothing about their vitality. Sensitive crystallisation, which allows one to evaluate energetic quality (see question 19: How is a biodynamic wine analysed?), shows us that biodynamic wines are on average far superior to others. The body is generally better able to digest and assimilate them. I would like to recount two experiences regarding this: one experienced personally, and the other told to me by Anne-Claude Leflaive.
My wife is a very sensitive woman. She enjoys good wine, but if she drinks even one or two glasses in the evening, she regularly wakes up in the middle of the night. Her heartbeat accelerates and it is impossible for her to go back to sleep before morning. Yet, we have noticed that with biodynamic wines, this almost never happens. It is difficult to explain scientifically, but the body tells a truth that cannot be denied.
Another example: in 2008, Anne-Claude Leflaive attended a dinner in southwest France. Among others, the famous French agronomists Claude and Lydia Bourguignon, and a former French Agricultural Minister who was initially hardly in favour of biodynamics, were in attendance. Claude Bourguignon was accompanied by a doctor friend who had been through a terrible ordeal. He was passionate about wine but, after having developed throat cancer, he could no longer drink it. With every sip of wine, the alcohol burned his throat and, to relieve it, he would swallow a glassful of antacid. Anne-Claude Leflaive asked him if he had ever tasted wines produced biodynamically. He was not familiar with them. She served him one and, for the first time, his throat did not suffer. Although incomprehensible for a Western doctor, the body had spoken.