FIGARO DEMAIN – In an exciting book, the journalist specializing in the environment Yves Leers deciphers the future of wine, in the grip of global warming.
Will Germany become the largest European vineyard? Will Sauvignon come more often from New Zealand? Will hybrid wines withstand water stress? These are some of the fascinating questions addressed in the book* which has just been published on the impact of climate change on wine. Journalist specializing in the environment who has worked for a long time at AFP and the Agency for Ecological Transition (Ademe), the author, Yves Leers, knows what he is talking about. This is not his first feat of arms, having already co-signed with his friend Valéry Laramée de Tannenberg, also a journalist specializing in the environment, a book on this theme in 2015.
Read alsoOé jostles the bunch of grapes
Observations are necessary. With global warming, our wines gain approximately one additional degree of alcohol every ten years, even reaching 14.5 or even 15 degrees in the south of France. Hybrid wines, which make it possible to avoid 80% of phytosanitary treatments – hence their name of “green vine” in Belgium…
This article is for subscribers only. You have 60% left to discover.
Pushing back the limits of science is also freedom.
Keep reading your article for €0.99 for the first month
Already subscribed? Login