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Question: What do you see as the major influence of global warming in the Champagne region?
Answer: Well the grapes are getting riper and there is more early picking of them. This will have a major effect ongoing. We see the benefit of warmer temperatures for English Sparkling wines and others around the world produced in cooler regions. IMHO the main change so far is the conscientious examination of grapes for their pH levels which are on the rise. Accordingly most houses that routinely put their bubbles through 100% malolactic fermentation now decide whether or not to do so or even to just do so partially. They want to ensure that their Champagne still retains outstanding bright freshness of balanced acidity levels. Check this technical modification out with the next purchase of your favourite Champagne!
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