Why did the chicken cross the vineyard? To get to the biodynamic farm.

Organic is good but biodynamic is better for some California wineries that are trading technology for tradition and making Mother Nature general manager of the winery/farm.

Simplicity is the guide but getting there takes some effort. The Europeans have been doing it successfully for years ("terroir"). Environmentally sound and ecologically friendly bio dynamic farming is the way to go to grow the future. That means following a back to basics technique that appreciates every living element that contributes to the farm (plant, animal, soil, water, astronomy, geography) and finding ways to use and reuse those ingredients to make an outstanding product. In other words, nurture nature and get good grape.

At Ceago Vinegarden in Mendocino County, California, chickens replace chemicals. A feathered flock eats the bad bugs and hungry cutworms that threaten to kill the vines and grapes. Eggs from those birds feed the farm workers. Waste from the birds fertilizes the farm. And every now and then I'm sure a vineyard grubbing chicken becomes dinner. But it would taste divine with some of the Ceago wines.

Meanwhile, at the Fetzer Bonterra Vineyards you will find two dozen wooly workers, Old English Babydoll Southdown, munching under and around the vines. Fetzer finds that four legged workers are more efficient and ecologically friendly than using two legged farm hands. Here's why: Humans covet a true "free lunch" but sheep actually work for it everyday at Bonterra. The Babydoll Brigade grazes on grasses and insects to keep the vines and grapes safe. Humans want to douse with chemicals and leave at noon for the nearest McDonalds.

The sheep provide value added products; wool for sweaters to wear in those chilly wine cellars, manure to enrich the land, (politics aside this could be the only business that elevates poop to desirable status) and the overall peaceful presence of animals on the farm.

Humans want more money in the check and less time in the field. It must be easier managing sheep than humans.

Huh. I wonder if the Bonterra folks would like two four-legged interns for Spring Break. Guinness and Harp would keep the vineyards "squirrel free" for sure.

Be brave. Fire up the grill. Mother Nature may still be sending snow and rain and dropping temperatures but your tastebuds want grilled food. Chicken, pork, beef or fish. Open the lid and put a few of the protein pieces on the grate. Close it and enjoy the savory aromas as your tummy anticipates and your mind contemplates what wine to serve with this feast.

The answer: a rustic Rhone red.

Berries, herbs and spice dominate this offering from Domaine de Cedras made from a blend of Carignane, Grenache and Syrah. Earthy, smooth, ready-to-drink this Rhone region wine works well with grilled meat, pepperoni or italian sausage and cheese pizza, bean and cheese burritoes, cajun spiced catfish, or grilled pork chops, roast chicken or turkey.

This versatile value is also earth friendly as it is produced following biodynamic wine guidelines. www.eco-wines.com

2001 Ceago Vinegarden "Camp Masut" Merlot, Mendocino - Fresh, supple, silky, balanced bright aromas and flavors of mint, rosemary, eucalyptus, cocoa and bing cherry. Terrific example of how California merlot should taste. Serve with beef tenderloin, grilled burgers or steak.

2005 Ceago Vinegarden "Katherine's Vineyard" Sauvignon Blanc - Tasty, tangy, dry white wine with rich ripe notes of honeydew melon, limes, minerals. Perfect match for spring/summer foods-grilled, chilled, or freshly picked from ground, bush or tree. Enjoy with grilled fish (Mahi Mahi, Tilapia) grilled chicken or pork . Match with mixed green salad dotted with cranberries, walnuts and goat cheese - or fresh fruit and cheese plates of pineapple, kiwi, pear and farmers cheese or gouda.

2002 Bonterra "The Mc Nab"- Rich, lush, earthy red blend of Merlot, Petite Syrah and Cabernet Sauvignon. Elegant, balanced and bursting with aromas and flavors of rich, ripe, black berries, plums, cocoa, black pepper. Don't tell the sheep but this would be delicious with lamb. Beef and hearty pasta dishes will pair well too.