Champagne, a symbol of luxury and celebration for centuries, faces a precarious future due to climate change.
The Champagne region in France, known for its prestigious sparkling wine, is experiencing rising temperatures and erratic weather that threaten its production.
In 2022, the region shipped over 325 million bottles, generating more than 6 billion euros in sales, with major markets in the U.S., Britain, and Japan.
Despite a positive outlook from Comité Champagne, the future of champagne is uncertain due to climate risks.
Champagne houses explore new regions and techniques to preserve their iconic product.A report by S&P Global Sustainable1 predicts that drought risk in Champagne will nearly triple by the 2050s, reaching an alarming level of 43 on a risk scale of 100, potentially doubling to 88 by the 2090s if current climate policies remain unchanged. Erratic weather, including fires, floods, and frosts, further complicates matters.
Climate change impacts not only the quantity but also the quality of champagne.
Extreme UV rays can “sunburn” grapes, damaging their flavor, while higher temperatures can alter the grapes’ acidity, affecting the signature freshness of champagne.
Champagne houses are adapting by modifying harvest times and production techniques.
For instance, harvests now occur earlier in the season, and the natural sugar content of grapes has increased, leading to sweeter champagnes. Critics have noted a shift in flavor, with some champagnes tasting riper and more akin to other white wines.
To safeguard their future, some champagne producers are exploring new locations. Taittinger and Pommery have invested in English sparkling wine to diversify while maintaining their French heritage.
Despite these efforts, the Comité Champagne has yet to find a new grape variety that meets the stringent standards for champagne.
The industry faces a critical juncture: adapt or risk losing the essence of what defines champagne.