Share to Facebook Share to Twitter Share to Linkedin Future concept, two friends having picnic in saftey suits on polluted field Summers are heating up. Currently, New Yorkers like me are hiding inside the confines of dark, air-conditioned rooms waiting for the invisible dome of trapped hot ocean air to deflate or release. Bees are searching for water.
Plants are wilting. Even the chipmunks have taken a break from digging holes along the house foundation to hide in shady thicket. It’s during moments like this that a slew of wine articles suggest “beating the heat with.
..” insert wine of choice from bubbles, crisp whites, to rosé and chillable reds.
The irony of drinking cold wine to combat a sweltering summer night is not lost on me. Cold champagne bottle in ice bucket and two glasses of champagne on the deck by the swimming pool Ancient vineyards unearthed by archaeologists prove Romans grew grapes in Britain during a warmer climate cycle. During the Little Ice Age from roughly 1300 to 1850, temperatures plummeted, turning England’s climate hostile to viticulture.
Today, English wines shine anew, producers benefitting from human-induced climate change. While viticulture surges at new latitudes, many of the world’s longstanding vineyards face existential threat. Tools to manage and adapt exist but may not be enough to save the icons of fine wine.
Climate change, considered long-term shifts in temperatures and weather patterns, harms viticulture in several ways. In.
