Biodynamic farming moves toward mainstream

Nearly 200 growers, vintners, retailers, sommeliers and other tradespeople attended a workshop on biodynamic winemaking Dec. 2, prompting San Francisco Examiner wine blogger Annette Hanami to suggest the process is becoming mainstream.

"Ultimately, biodynamic wines are becoming mainstream because consumers demand it," the author wrote. "Biodynamic products are becoming less 'kooky' and more attractive than the scarier mass-produced alternatives."

UC Cooperative Extension teamed up with Demeter USA to offer the biodynamic program and UC farm advisors Glenn McGourty and Monica Cooper were presenters.

Biodynamic farming is a method of organic production that the involves the use of fermented herbal and mineral "preparations" as compost additives and field sprays, and the use of an astronomical sowing and planting calendar.

With stores like Walmart now selling organic produce and products made with organic ingredients, being “sustainable” and “green” are no longer enough to distinguish a producer in a competitive global market, Hamini wrote.

Currently, there are 75 California wine producers who are certified biodynamic or in transition; the growth rate is 15 percent per year.

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