Wine’s doomed. We’re doomed

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While most of Europe and the Hunter Valley doomed by global warming in the next few decades (this could be a good thing. For the most part the Hunter’s quite ugly and there are only a handful of wines worth drinking there. ), other parts of this red and dusty land may just about outlive me.

Decanter reports:

Southern Hemisphere temperatures in vineyards in New Zealand, southern Australia, parts of Chile and South Africa will rise more slowly due to more water, and less land mass.

The changes in temperature will have a variety of effects on viticulture. Some reds may lose color, some wines will lose varietal flavor, some whites may disappear, said renowned Australian viticulturalist Richard Smart. “The effect will be profound,” he said.

I’m tempted to get all Andrew Boltish. There again, I may sell my car, move into a wig wam and start snorting tofu. Anything but drink organic wine.

Thanks to Dave over atVinosense

Ed Charles is a journalist and digital consultant who spend the better part of the part two decades in Australia. He trained with IPC in London and has written for major international and national business and lifestyle titles. Establishing this blog in 2005, he was one of the first of a handful of food bloggers in Australia. He's spoken at the Melbourne Writers Festival and Emerging Writers Festival and has broadcasted regularly on food and digital media issues. He is currently writing a history of mankind told through food.

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