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Now It's the Wine

Submitted by Chris 
On February 3, 2009 - 19:56

 The impact of climate change became a topic at, of all places, a driving course I was taking. The instructor was talking about alcohol consumption and driving.  It's not news that drinking and driving don't mix, but he really got my attention when he mentioned wine. He pointed out that the alcohol content of wine used to be about 13 -- 13.5 percent. However, with global warming the alcohol content of has risen to 14 percent. I imagine that the higher temperatures drive up the sugar content of the grapes, although I'm not sure that's what happens. It may seem like a small change, but all these small changes add up.  I wonder what other small changes due to global warming are happening around me that I'm not aware of.

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First let's acknowledge that

Submitted by TDK (not verified) on February 19, 2009 - 13:00.

First let's acknowledge that grapes grown in hotter countries do tend to be sweeter.

Against that we have to ask how strong the winemaker intended it to be.

Winemakers have added sugar for many centuries. Assuming grapes were sweeter than normal, added sugar could be reduced if there was a desire to not increase the alcohol strength. 

Strength can also be increased by extending the fermentation period. eg. Port is around 20%.

Then think about choice - German wines tend to be sweeter than French wines despite the cooler climate.

Desert and Aperitif wines have always been sweeter and often stronger.
 
Have you eliminated the possibility that wine buyers exercise their choice for higher sweetness/alcohol content?

Have you eliminated the possibility that wine buyers have tended to shift their choice away from French towards New World wines? 

Colour me unconvinced

http://www.alcoholcontents.com/wine/wine.htm