Global Warming is good for champagne

Good news for holiday tipplers:

Now Champagne makers have gone a step further, claiming that global warming has been good for them.


According to Reuters;

As France prepares to host world leaders for talks on how to slow global warming next month, producers of the northeastern French region’s famous sparkling wine have seen only benefits from rising temperatures so far.

The 1.2 degrees centigrade increase in temperatures in the region over the past 30 years has reduced frost damage. It has also added one degree in the level of alcohol and reduced acidity, making it easier to comply with strict production rules, according to champagne makers group CIVC.

“The Champagne region and Germany are among the northerly vineyards which have managed to develop thanks to warmer weather,” Jean-Marc Touzard, coordinator of a program on wine and climate change at French research institute INRA.

“Even if I feel very concerned by climate change, I have to say that for the moment it has had only positive effects for Champagne,” Pierre-Emmanuel Taittinger, president of the group that bears his family’s name, told Reuters at the company’s Reims headquarters.

Remember, the bubbles in champagne are carbon dioxide, a greenhouse gas said to warm the Champagne region of France and produce better wine.  Coincidence?  I think not.