Should one only sell biodynamic wines then?

The class on organic and biodynamic wines hit close to home. 

My company in Singapore imports and distributes mainly organic or biodynamic wines, but we intentionally include “normal” wines too. We did not want to exclude winegrowers who might occasionally spray some chemicals to save a crop or who did not follow biodynamic practices blindly, and at the end of the day, still made good wines which are priced reasonably. We have also unfortunately had our fair share of not-so-good organic or biodynamic wines.

It was fascinating to read the study on Alsatian wines as that has not been our experience in Singapore. Neither labels, organic or biodynamic, lead automatically to higher quality nor prices. That said, on the rare occasions we have consumer events, we have found that introducing biodynamic wines is a great way to start the engagement.

Which leads me to why the class hit close to home. This undogmatic philosophy has worked well for B2B (e.g. restaurants), but now that we are intending to expand into B2C, some have suggested that we should differentiate ourselves more sharply by selling only organic and/or biodynamic wines. We are still undecided and would love to hear the class’s views!

Finally, I wanted to share how I like to think about biodynamic practices – For me, it’s like “fengshui”! As Wikipedia puts it, “fengshui” is “a philosophical system of harmonizing everyone with the surrounding environment”. Some people swear by the science and art of “fengshui”; some think it’s kooky. That for me is a nice parallel of what biodynamic practices are and how they are regarded.