Apparently, rising temperatures in areas like France, Italy and Spain are affecting the flavor of certain wines. The grapes that are used in the production of certain wines, like pinot noir, are growing more quickly than before.

 

What that means, according to Kimberly Nicholas, a wine industry consultant, is that “as the atmosphere warms, the desired ratio of acid to sugar occurs earlier in the season.” That challenges the vineyards to deduce the ideal time to pick the grapes. Ms. Nicholas, an associate professor of sustainability science at Lund University in Sweden, warned that vineyards are finding it difficult to know the perfect moment to pick the grapes in order to retain a wine’s signature taste. The grapes may no longer produce the unique flavors that wine fanciers have come to associate with their favorite reds and whites.

 

One university study of the impact of a changing climate on the wine industry, performed in Pennsylvania, found that: “The sugar levels mature too quickly, while the flavors lag behind. As the vintner waits to harvest the grapes until the flavor is fully developed, they sacrifice the acidity, resulting in a ‘flabby’ wine (high alcohol content as a result of high sugar levels with very little returned acidity).”