Hot Grape Summer

What All this Heat Means for Wine

Hi Vintnerds, it’s hot. And that’s understating it.

Last week, 2,500 cities and towns in the U.S. hit record temperatures. On the East Coast, we’ve been experiencing the longest and hottest heat wave since the Dust Bowl. In Houston, thousands still don’t have power after Hurricane Beryl (Erin got hers back after a very uncool 5 days). Death Valley recorded it’s hottest temperature ever at 128 F on July 7th.

And it’s not just the US, Greece shut down the Acropolis as temperatures in southern Europe hit 104 F. India is enduring another brutal heat wave, with one part of Delhi reaching 122 in late May. Many countries are bringing air conditioning for athletes to the Paris Olympics this month as experts warn it could the hottest Games ever.

So what does this have to do with wine?

What if Champagne becomes too hot to grow Pinot Noir or if Sauvignon Blanc loses it’s zesty flavors? Sure, life will go on. But we will lose a part of our history.

Grapes Need Sun

Sun helps grapes ripen and develop flavors. The more sunlight a grape gets, the more flavors the wine will have. In cooler regions, such as Austria, Germany, northern France, and southern New Zealand, vineyards will be located near water or only on one side of a hill or mountain to make sure they get enough sunlight.

Grapes Also Need Cool Temperatures

Grape tend to prefer temperate climates because vines need cooler temperature to achieve dormancy. Grapes need to start with no sugars in them to have enough acid for the final wine. The hotter the temps, the less acid there will be. If it gets too hot, the wines will turn out “flabby”-unpleasantly thick in your mouth.

So What do Record Highs Mean?

• It’s harder to grow white wine grapes and cool weather reds like Gamay and Pinot Noir, since these wines require high acidity and get sunburnt if it’s too hot.

• Wine will become more expensive. Being too hot means there will be less grapes or smaller grapes. This will especially impact fine wine regions where vineyards are much smaller.

• Wine regions may change. It may become too hot to grow in certain regions (like valleys in California) or for some grapes to develop their signature flavors (like New Zealand Sauvignon Blanc). Wine regions might have to shift to cooler locations (the UK and Canada are already experimenting to see what grapes can grow there).

• Less expensive wines will drop in quality. As it becomes harder to grow quality grapes, the wines most of us can afford are going to become worse. Lesser quality grapes will be used, artificial flavors added, and wines will be higher in sugar.

  

Climate change will continue to impact all parts of our lives. The wine industry is no different. And while this may be a minor impact in the grand scheme of things (Kim, there’s people that are dying), humans have been making wine since 6000 BCE. It holds a central role in human history and experience. And we’re going to have to change how we’ve been making it. What if Champagne becomes too hot to grow Pinot Noir or if Sauvignon Blanc loses it’s lime flavors? Sure, life will go on. But we will also lose a part of our history.

Photo by Armando Castillejos on Unsplash

And on a Less Depressing Note, 5 Wines to Help Beat the Heat

• Vinho Verde: The Portuguese cool off with this summer staple and so should you. It’s got zippy acidity, some light carbonation, and low alcohol, making it perfect for the beach or pool.

• Riesling: Native to colder regions, Riesling has the refreshment you need for the dog days of summer. Get it dry and keep it chilled.

• Provence Rosé: It’s called summer water for a reason. Light in color and flavor, you can sip it even in the hottest temps.

• Nero d'Avola: Native to Sicily, Nero loves the heat. If you’re a die hard red girlie, this is a great one to break out even in the height of summer.

• Lambrusco: Sparkling and a little sweet, Lambrusco is the perfect BBQ wine. It’s like the wine equivalent of an ice cold Coke in July.