So what's the deal with biodynamic wine? Demeter, a biodynamic-certifying organization, claims that "it is the highest paradigm of sustainable farming," and many retailers have reported increased consumer interest in biodynamic beverages. Critics of the process say that it's a fad rooted in bad science and voodoo. While biodynamic farmers use many of the same ecofriendly methods as organic farmers, they must also prepare mysterious concoctions in bull horns and cow intestines. Recently a couple of curious reporters tackled the subject: Joe Eskenazi investigates the industry in SF Weekly, and Joel Stein takes a few good-natured gibes in Sierra.

Share your thoughts: Have you tried biodynamic wine? How does it compare with organic or traditional wine?