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« BJI: Good Grapes Edition | Main | Moshe on Kosher »

24 April 2006

Welcome to Cava Country. Would You Like Some Raisins?

Or, Holy Crap! It's Getting Mighty Warm.

Cob2000w Imagine one late evening in the year 2015.  You're watching The Tonight Show with Conan O'Brien.  Conan and the crew dust off one of his golden oldies - the bit entitled, "In The Year 2000."

Falsetto Voice: In the year 2010

Conan: Spanish Cava producers introduce a new carbonated beverage.  It's called, "Raisins-a-Poppin."

Falsetto Voice: In the year 2010

Conan: Robert Parker III raves about the current Bordeaux vintage, calling it, "Big, brawny and positively Australian Shiraz-like."

Falsetto Voice: In the year 2010

Conan: In a stunning reflection of California's seemingly permanent heatwave, Birdieswood Zinfandel now boasts a whopping 23% alcohol.  Their new slogan: "Sip Our Wine (if you know what's good for you)."

Pure fantasy you say?  Perhaps not.  Via Luxist, I read The Observer's (UK) piece on global warming and wine.  It references the wine industry's first international meeting to discuss climate change.  The meeting took place at Spain's Wine Academy in Barcelona on March 24-25.  Granted, the effects of global warming on wine, are likely to be the least of our worries.  However, it is interesting to read about some of the predicted climate change scenarios in traditional wine growing regions:

  • Caliraisins_w Grape growing may be 'unviable' in much of Catalonia (Spain) due to global warming.  Buh-bye Spanish bubbly
  • Bordeaux may be too toasty for early ripeners like Merlot
  • Burgundy may have to rethink its Pinot Noir affair as warmer temperatures prove hostile to this delicate grape
  • Ditto for Tempranillo in Rioja

On the bright (& sunny) side, lovers of Petit Verdot, Grenache, Shiraz, Viognier and Muscat may be in for a treat; as these sun-worshiping grapes are likely to thrive in previously cooler climate areas.  Can you picture German Shiraz?  My Okanagan dream, may not be such a crazy idea after all.

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Comments

David Blake

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Thanks.

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