Key points:
- Higher temperatures and more unpredictable and extreme weather events caused by climate change are posing increasing challenges for wine production, which relies on stable and specific conditions in wine-growing regions.
- Global wine production reached a historic low in recent years. Sparkling wine, which rose in popularity over the past 25 years, has also seen a slight decline.
- Poor harvests and reduced sparkling wine production levels in France, Spain and Italy have been linked to climate-induced extreme weather events.
- Climate change is reducing the quantity of grapes, as well as impacting their quality, resulting in changes to the taste and characteristics of sparkling wine.
- Higher temperatures are speeding up the ripening process, but yields and flavour can also be impacted by droughts, heavy rainfall and wildfire smoke.
- Adaptation measures, like shifting production to regions that will have more suitable climates and diversifying crops, can help reduce climate impacts on sparkling wine.
- However, adaptation measures can be costly and will not preserve the specific conditions sparkling wine production currently occurs under, leading to lasting changes in the flavour profiles.
Millions of people worldwide drink sparkling wine, particularly to celebrate important milestones and for special occasions, like New Year. However, sparkling wines are increasingly threatened by climate change, including the world’s most iconic labels.
Wine grapes are sensitive to their environment. Their characteristics, such as acidity, texture and flavour, depend on specific climates and a stable growing environment. Climate change is increasingly disrupting the balance of conditions like temperature, rainfall and sunlight, resulting in lower yields or altered flavour profiles.
Wine production has reached a historic low
Global wine production reached a historic low in 2024, down 4.8% from already low production in 2023, marking the lowest level in over 60 years. Production is estimated to increase slightly in 2025, but it is expected that the year will remain among the lowest production years.
According to the International Organisation of Vine and Wine, climatic variability has been the dominant factor impacting global wine production in recent years. Impacts such as prolonged droughts, irregular rainfall, heatwaves, and unexpected frosts have reduced yields in large parts of Europe, South America, and Australia, contributing to a decline in production. The consumption of wine has also decreased, down 3.3% in 2024 compared to 2023 levels, which has also contributed to the decrease in production.

Sparkling wine has grown in popularity in recent decades. Both the export quantities and value of sparkling wine have increased by 3.7 times over the past 25 years. However, following a peak in 2021-2022, the production quantity and value of sparkling wine have decreased slightly. The export price for sparkling wine saw an annual decline of 3.7% in 2024, while volume exported saw a slight (0.3%) decline. The traded volume of sparkling wine dropped 2.5% between 2022 and 2024.
However, the change in production levels of sparkling wine varies significantly between regions. For example, production increased in Chile and South Africa between 2023 and 2024, while Spain and France saw slight declines.
Lower yields have been linked to higher wine prices
Reduced yields have led to price increases for some wine varieties. 2023 saw the average export price of wine increase to EUR 3.62 per litre, the highest ever recorded. Prices remained at this level in 2024.
While the price of wine is influenced by various factors, there is clear evidence showing a price increase following years with climate-induced extreme weather for certain varieties of sparkling wine.
In Spain, extreme drought in 2023 caused grape harvests in the worst-affected regions to fall by more than 45%. The following year, although rainfall improved slightly, unexpected hail and frost resulted in a similarly poor harvest. Low yields contributed to a price increase for Cava, a Spanish sparkling wine, which rose by an average of 20% internationally and 10% in Spain, according to the Cava producers’ organisation.
Grapes for prosecco, the sparkling white wine produced in northeastern Italy, are often grown on steep slopes. While ideal for producing high-quality grapes, the slopes become increasingly challenging to manage during periods of extreme rain and drought, meaning climate change poses a serious threat to this type of production.
Analysis by UK-based think tank Energy & Climate Intelligence Unit suggests extreme weather in Italy had a knock-on effect on food imports to the UK, highlighting that in 2023 the UK imported 10 million kg less prosecco than the previous year, and the average price per kilo increased by 11%.
In 2021, France saw the smallest harvest of Champagne since 1957 due to climate-induced extreme weather, costing the country roughly USD 2 billion in lost sales. Earlier than usual warm weather in early spring caused young leaves to unfold, which was followed by a severe frost that destroyed around a third of the harvest. However, Champagne’s status as a luxury good means that market manipulation – used to limit stocks and keep prices high – and the rising cost of living impact annual supply and demand, and climate fluctuations have less impact on final prices.
At the same time, climate-induced reduction in the quality of premium wines may result in lower prices, as one study predicted for Napa Valley Cabernet Sauvignon from California, meaning less profit for producers.
Climate change may change the flavour of sparkling wine
Higher temperatures, unpredictable weather patterns and extreme weather events fueled by climate change also affect the flavour profile and characteristics of sparkling wines. The flavour of wine is dependent on the balance of sugar, acid and secondary components, like tannins, that develop as grapes grow and ripen.
Too much heat accelerates ripening, causing sugar levels to spike and acids to break down, potentially leading to wines that are too alcoholic, lacking acidity or unbalanced. This shifts flavour profiles, producing cooked fruit notes over fresher aromas. Sparkling wines are particularly impacted by these changes as they are characterised by fresh flavour profiles that require lower acidity. Additionally, research suggests that the levels of alcohol in sparkling wine can affect the foam, with higher alcohol leading to a less fizzy sparkling wine.
If grapes are harvested earlier, before sugar levels increase and acids break down, grapes will not have fully developed other components, such as tannins and anthocyanins, that help to provide the layered aroma essential for quality wines.
On average, wine-growing regions already experience almost 100 extra days each season where grapes can grow – characterised by temperatures over 10°C – since 1980. In most vineyards, harvesting has shifted two to three weeks earlier than 40 years ago due to higher temperatures. In Champagne, the harvest now takes place 20 days earlier than it did 30 years ago. Prior to 2003, no harvest began in August – since then, this has occurred eight times.
In addition to heat, other climate change threats impact wine flavour. Droughts lead to a reduction in grape size, which can concentrate flavours and tannins, resulting in a more intense profile. In severe cases, droughts can completely halt ripening. Heavy rainfall can dilute grape flavours and promote fungal disease and uncontrolled rot, which can result in “unwanted off flavours”.
Wildfires release smoke that can travel thousands of miles and be absorbed by the grapes, resulting in unpleasant flavours and aromas in the wine, like ashy and medicinal characteristics. Reports from Canada stated that some sparkling wine produced after the 2021 wildfires was rejected due to smoke taint.
More extreme and unpredictable weather undermines the annual reliability that underpins premium valuations, forcing growers to adjust their practices year by year. This particularly affects the traditional character of wines that are produced in specific regions, such as Champagne and Prosecco. Shortened ripening periods and decreased water availability for the grapes used to produce the Spanish sparkling wine cava are also projected to worsen, depending on the level of warming.
Changing weather patterns could cut wine-growing regions by half
Recent studies highlight a significant shift in global wine-growing regions, driven by climate change. Globally, the number of suitable wine-growing regions could shrink by more than half if global temperatures increase by 2°C above pre-industrial levels – a threshold likely to be surpassed within this century unless significant action is taken to reduce fossil fuel emissions.
Another paper that reviewed recent literature on climate change impacts and adaptation in wine predicts bigger impacts, finding that 70% of today’s wine-growing regions face a moderate or high risk of becoming unsuitable for growing beyond 2°C of warming. 29% of regions could see climate changes so severe that the production of premium wines would become impossible, and in a further 41% of regions viticulture would be possible only with extensive adaptation.
These impacts are particularly pronounced in southern Europe. The same review paper found that if global temperatures rise by more than 2°C, around 90% of traditional wine-growing areas in the coastal and low-lying regions of Spain, Italy, Greece and southern California could become unsuitable for producing wine in an economically viable way by the end of the century. Less than 20% of these losses could be mitigated by moving wine production to areas with higher latitudes.
The Veneto and Friuli-Venezia Giulia regions in Italy and Catalonia, where Prosecco is produced, and the cava-producing regions in Spain, face a moderate risk of becoming unsuitable below 2°C of warming, and a high risk at 2-4°C of warming. Another study comparing European wine regions identified those in southern Europe as some of the most vulnerable. Higher-latitude regions, such as Champagne in France, are also facing significant climate-related risks.
The human cost of climate change on wine production
Harvesting grapes is a manual task that often takes place in high temperatures. Increasing temperatures are bringing forward the harvest season and accelerating ripening, resulting in shorter and earlier harvest windows. This risks exposing workers to even higher temperatures during harvesting and leads to more intense labour demands, such as working at night, which present additional safety hazards and stressors.
The impact of heat is already taking a toll, with the deaths of four grape harvesters in the Champagne region in 2023 resulting from working in unusually hot weather.
Working in heat means that there is a need for more time spent resting and rehydrating, reducing the hours spent in the field. A recent study estimates that labour time lost can increase by up to 2.1% for every degree of temperature increase for grape pickers. At temperatures of 36°C – which can occur regularly in some wine growing regions – up to 27% of labour is lost. A report on Australia calculated that at 2°C of global warming, there would need to be a 4% increase in labour in the horticultural industry to maintain current output.
The increase in wildfires poses an additional health threat when agricultural workers are exposed to the smoke. A recent survey in Sonoma County, known for its vineyards that are essential to California’s wine industry, found that over 75% of agricultural workers have worked during wildfires. Over two-thirds of these workers experienced short-term health impacts, including headaches, sore throats and eye irritation. Another study in the same region used air quality monitors to show there were up to 16 days with unhealthy levels of smoke for everyone, or 27 days for sensitive individuals, during a three-month wildfire period in 2020.
Adapting sparkling wine production is expensive and has hard limits
As climate change progresses, winemakers may be forced to relocate vineyards further from the equator to maintain suitable growing conditions. Already, more sparkling wine is being produced in regions that do not traditionally produce it, such as in Germany and the UK.
However, transplanting grape varieties from one region to another may still not yield the same distinct flavours that come from traditional wine regions, meaning the unique flavours that characterise speciality wines are at risk of disappearing.
Plus, the traditions of wine-making are often deeply rooted in the local heritage and landscape of wine-growing regions. Such place-based cultural practices cannot simply be relocated and risk being lost if production is moved.
Sustainability must also be considered when developing new production areas. Creating new vineyards may require converting wild land or farmland. Growing grapes can require a significant amount of water, which may not be readily available, and vineyards may compete with other uses for freshwater sources.
Efforts to adapt viticulture through innovative approaches, such as breeding more resilient grapevine varieties and increasing crop diversity, could help maintain production in current wine regions. Irrigation systems can help address drought, although they are not necessarily sustainable in areas impacted by prolonged drought. For example, vineyard irrigation proved to be challenging in South Africa’s Cape Winelands when drought led to water sources being rationed.
Measures to protect grapevines from weather extremes also push up costs for wineries. Electric heating cables to protect vines against harsh frost events – which are becoming more frequent – were tested in France, but can cost up to EUR 100,000 per hectare to implement. Installing shade nets to protect plants from higher solar radiation substantially increases production costs.
While these efforts may increase the sector’s resilience, they are unlikely to fully offset the impacts of climate change on wine, which is likely to fundamentally alter practices and flavours. As the climate continues to change, approaches become less effective, meaning the success of adaptation measures depends on limiting future temperature rise.


























