Post Views: 317

Numerous factors determine the taste of your favorite wine, and the climate in which the grapes are grown is one of the biggest. Thanks to climate change — specifically rising temperatures in growing regions — you might soon find that your preferred bottle of red, white, rosé, or orange tastes different or doesn’t exist anymore at all.

In an interview with Wine Enthusiast, Elizabeth M. Wolkovich, associate professor of Forest & Conservation Sciences at the University of British Columbia in Vancouver, Canada, explains the precarious balance between the beautifully complex taste of wine and the ease with which it can be irreversibly changed: “Wine grapes are extremely sensitive to climate and this is much of what makes wine so exquisite. But it also means wine grapes are extremely sensitive to climate change.”

Temperature changes can affect the levels of sugar in wine grapes when harvested, which affects both the wine’s character and its final alcohol content. Extreme changes in temperature can effectively kill the grapes, meaning they won’t get harvested at all. In the longer term, climate change will affect which grape varieties can be grown where, not just changing the flavor of your favorite wine but its actual composition, too.

An age-old saying in the winemaking world claims that while poor grapes cannot produce great wine, great grapes can certainly yield poor wine. The process of attaining superior grapes includes planting a variety that is compatible with the climate of the vineyard and allowing the grapes to fully ripen before harvesting them. When faced with higher temperatures introduced by climate change, this process is expedited and the anthocyanins and tannins which are crucial for a wine’s color and complexity are not fully developed. Excessive heat can also desiccate the grapes, which may be desirable if intentional, as seen in Italian Amarone wines, but otherwise suppresses acidity and flavor development.

In severe cases, conventional varieties may be displaced from their renowned growth regions as a result of climate change. Heat-tolerant varieties such as Shiraz and Tempranillo are currently being experimented with in Napa Valley in anticipation of a time when Cabernet Sauvignon and Chardonnay cannot survive. Future weather conditions may necessitate the use of grape varieties that can withstand extreme heat and scarce water supply. This includes the minerally, salty, and citrusy Assyrtiko that grows on the Greek island of Santorini, which may eventually become more prevalent throughout Europe and beyond. On the other hand, rising temperatures are unlocking potential for new vineyard regions, such as Southeast Britain which has recently become a celebrated wine producer, particularly noted for various types of sparkling wines.

However, climate change is not just about rising temperatures. It also leads to more occurrences of severe weather conditions, such as unexpected heavy rains, storms, hailstorms, and abrupt temperature fluctuations. Although these conditions have less direct impact on the flavor development of already growing grapes, they often lead to damaged grapes that are either waterlogged or overrun by fungus, mildew or other molds that thrive in high-moisture conditions. These conditions can indirectly alter a wine’s flavor just like heat. Consequently, winemakers may be compelled to plant new grape varieties that can better withstand moisture and the potential issues it can cause.

But too much water also literally waters down the grapes, reducing their juice content and concentration. If it’s harvest season and a storm or heavy rain is on its way, winemakers will rush out to pick the grapes, even if it’s early. This is because once watered down, there’s no time to restore the sugar levels, and the grapes — and any wine made from them — will be ruined.

Read the original article on Daily Meal.