I have a love/hate relationship with Biodynamic wine making. In short, I admire the romance, while I question the witchcraft. To date, I have no clue what half of the things people do to really be “biodynamic”. I’ve read a considerable amount on the subject, and have listened to several talks, but after any education session on biodynamic winemaking, I generally walk away more confused than when I started. I bring this up because today, I saw a link via twitter that led me to a perfect example of what I mean.
The tweet said “Here’s a funny video I shot of Matt dynamizing!! http://bit.ly/bCZIbs”
Not knowing what “dynamizing” was, I did a search for “dynamizing winemaking” and found this:
Brief descriptions of the composition and supposed qualities of the preparations follow. Many of them mention “dynamised liquid”. The process of dynamising consists of stirring liquids and solids into water, both clockwise and anticlockwise, to mimic the effect of water at the poles. The stirring tank is usually wood in the Old World (Europe) and metal in the New World (Americas, Australia, New Zealand), and is approximately four feet high. The mixture is stirred for between ten minutes and one hour. The vortex is considered a manifestation of the transfer of energy from the solid matter to the water. Solutions are used in quantities of 30 litres per hectare. via http://www.whitedragon.org.uk/articles/wines.htm
Not bad, but then I clicked the link and found this:
Which definition, written or video, do you think did more for my understanding of dynamizing one’s wine?