New Orleans Drinks (weekly column):
John Besh and Biodynamic winemaker team for benefit

New Orleans Times-Picayune
May 21, 2010

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In 1924, Rudolph Steiner created Biodynamic agriculture, which treats the farm as a closed system and views the soil as a living organism. California's Frey Vineyard was the first American winemaker to adopt the German philosopher's approach.

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"On a practical level, you bring in farm animals and make your own compost," said Katrina Frey, director of sales for the winemaker. "Biodynamic agriculture is the gold standard of organic agriculture."

Frey's biodynamic wines rely on natural yeast for fermentation and contain no added sulfites.

"The idea of a biodynamic wine," Frey said, "is that you manipulate it as little as possible, so that it really reflects that particular spot on earth."

On Monday, Frey Vineyards teams up with John Besh of Restaurant August for "Vine and Spirit," a tasting to benefit the Waldorf School of New Orleans.

Steiner also developed the Waldorf education system. At the tasting, four stations will be available pairing Besh's food, including raw oysters with lemon grass granita and cochon de lait stuffed with jambalaya, with Frey's syrah, sauvignon blanc, merlot and petite syrah.

Tickets are $100. The tasting runs from 6 to 9 p.m. at Hilton New Orleans, 333 St Charles Ave. Seating is limited. For reservations or more information, call the Waldorf School at 504.525.2420 or send an e-mail to

Retrieved from Lexis-Nexis on June 18, 2010.