How does climate change affect wine?
Quick answer
Climate change is pushing harvest dates earlier (2–3 weeks compared to 40 years ago), raising alcohol levels, lowering natural acidity, and shifting viable wine regions northward and to higher elevations. Some areas benefit (England, Belgium), while others face serious challenges (southern Spain, southern Australia).
Detailed answer
Wine is one of the most climate-sensitive agricultural products. Every grape variety has an optimal temperature window, and the roughly 1.2°C of global warming since pre-industrial times is disrupting centuries-old equilibria.
Harvest dates have shifted 2–3 weeks earlier across Europe compared to the 1980s. In Burgundy, the average harvest has moved from late September to early September. Earlier ripening means higher sugar levels (translating to higher alcohol — Châteauneuf-du-Pape regularly hits 15–16% ABV now), lower natural acidity, and altered ageing potential.
Extreme weather events are increasing: devastating late frosts (Burgundy lost up to 50% of its 2021 crop), heat waves, prolonged droughts and wildfires (California, Australia). These events increase vintage-to-vintage variation and financial risk for growers.
The wine world is adapting in several ways. Heat-resistant varieties like Mourvèdre and Grenache are gradually replacing Merlot in parts of Bordeaux. Vineyards are moving to higher altitudes — Mount Etna in Sicily, high-elevation Mendoza in Argentina. New regions are emerging: England now produces world-class sparkling wines on chalky soils similar to Champagne, and Belgium has over 200 hectares under vine.
For Belgian wine lovers, climate change presents opportunities alongside challenges. Belgian wines improve each year, and recent vintages in historically marginal regions like Burgundy and the Loire have often been outstanding. On expertvin.be, we track these shifts so you can discover exciting wines from both traditional and emerging regions.