Click here for the complete interview.
Here’s an excerpt:
Chapoutier did not dismiss the notion of climate change absolutely however and added that rising levels of CO2 in the atmosphere was contributing to rising alcohol levels.
As the plants photosynthesise, even small increases of CO2 will lead to increased sugar levels.
“Even without global warming the vines are naturally producing more sugar and more alcohol,” he said, considering it a far greater challenge that needed to be addressed by the wine trade in the long term.
