It has been a challenge at times to get well-heeled and sometimes highly influential people to care about climate change. After all, having a great deal of money can serve to insulate someone from problems that afflict those less fortunate. Food prices going up, for example, not that big a deal. Coastal areas flooding out, go somewhere else for vacation. Many of those at the top of the heap are finding that business-as-usual is working very well for them, thank you very much. Besides, they might have significant investments in industries that could be threatened by changing to a more sustainable model. Perhaps, what is needed to get their attention is something that hits closer to home. Here is an item in England’s The Telegraph that might fit the bill: Apparently, rising temperatures in areas like France, Italy and Spain are affecting the flavor of certain wines.
It has been a challenge at times to get well-heeled and sometimes highly influential people to care about climate change. After all, having a great deal of money can serve to insulate someone from problems that afflict those less fortunate. Food prices going up, for example, not that big a deal. Coastal areas flooding out, go somewhere else for vacation. Many of those at the top of the heap are finding that business-as-usual is working very well for them, thank you very much. Besides, they might have significant investments in industries that could be threatened by changing to a more sustainable model.
Perhaps, what is needed to get their attention is something that hits closer to home. Here is an item in England’s The Telegraph that might fit the bill: 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).”
Continue reading at ENN affiliate, Triple Pundit.
Grape image via Shutterstock.
