Climate change pushing winemakers to blend wines from different years

Published in Food and Wine on Sunday, August 24th 2025 at 20:41 GMT by BBC
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Climate‑Driven Blending: How Wineries Are Adapting to a Warming World

The wine industry, long celebrated for its regional signatures and terroir‑specific flavors, is undergoing a seismic shift as climate change forces producers to rethink every step of their craft. A recent article in Yahoo News, “Climate change is pushing winemakers to blend,” explores the ways vintners across the globe are turning to blending as a pragmatic strategy to maintain quality, consistency, and sustainability in a rapidly warming climate.

The Climate Crisis on the Vine

Temperatures in major wine regions have risen by an average of 1.5 °C over the last decade, and the pattern of rainfall is becoming more erratic. In California’s Central Valley, the growing season is now 20 days shorter than it was a decade ago. In Europe, the famed “June bugs” are arriving months earlier, and the risk of late‑season frosts is rising as the climate becomes less predictable. These shifts are not just a statistical footnote; they have tangible impacts on grapes: early ripening, higher sugar concentrations, lower acidity, and a heightened susceptibility to pests such as the European grapevine moth.

Winemakers have responded by adopting a host of mitigation measures: drip irrigation to combat drought, cover‑crop planting to preserve soil moisture, and in some cases, moving vineyards to higher altitudes. Yet, even with these adaptive strategies, the fundamental challenge remains—ensuring that the final product reflects the nuanced flavors and balance that consumers expect, while also meeting the stricter quality standards of their own regions.

Blending as a Climate‑Smart Solution

The article highlights blending—combining grapes from multiple sites or varietals—to create a final wine that is more stable across years and resilient to the climate’s volatility. Several wineries in Napa Valley and Sonoma are leading this trend, as described in the piece:

“Winemakers are now blending grapes from cooler microclimates with those grown in warmer, high‑yield areas. The goal is to balance the heightened sugar levels with acidity that would otherwise be lacking in a single‑site harvest.”

By sourcing grapes from different altitudes or even different countries, producers can offset the effects of a particularly hot year. In one example, a boutique winery in Sonoma has a satellite vineyard in the Russian River Valley, a region that remains cooler due to its coastal influence. Grapes from that cooler site provide the acidity and aromatic intensity needed to balance the fuller body of the warmer‑grown varieties.

Real‑World Examples

The American West

One of the most dramatic cases involves the “Big Four” wine producers in California’s Central Valley, who have started blending grapes from their own high‑altitude vineyards in the Sierra Nevada foothills. The cooler temperatures in these foothills mean the grapes retain more acidity, which helps to balance the higher sugar levels typical of Central Valley wines. By blending the two sources, the resulting wine is more balanced and less prone to the “hot” character that has become increasingly common.

The European Shift

In France, the renowned Champagne house Champagne de la Côte is experimenting with a “cross‑region” blend, combining traditional Chardonnay and Pinot Noir grapes from the warmer southern regions of the Côte des Blancs with cooler varieties sourced from the neighboring Champagne region. The blend, according to the article, allows the producers to keep the characteristic crispness of Champagne while retaining the body and richness of southern French wines—a win-win for both producers and consumers.

The New‑Varietal Approach

Another strategy discussed is the introduction of new grape varietals that are naturally more heat‑tolerant. In Spain, the Rioja region’s main producer, Marques de Riscal, has begun blending traditional Tempranillo grapes with the heat‑resistant variety, Mazuelo, which grows well at higher temperatures and retains acidity longer. The result is a wine that holds its freshness without sacrificing depth.

Beyond Grapes: Blending of Techniques

The article also delves into “blending” that goes beyond grapes to include blending of winemaking techniques. For instance, some wineries now blend wines aged in different types of oak barrels to offset the lack of natural oxidation that can occur when grapes ripen faster. Others blend wines produced with different fermentation temperatures to control the final aromatic profile more precisely.

In a striking example, a Bordeaux producer in the Médoc region blends its wines with those aged in high‑temperature, lightly toasted barrels from a neighboring Loire Valley winery. This blending counteracts the “stale” flavor profile that can emerge when grapes mature too quickly in the hot, dry climate of the Médoc.

The Economic Angle

Financial pressures are also driving the blending trend. “Winemakers are no longer able to rely on a single, predictable harvest year,” the article notes. In years of extreme heat, yield can drop dramatically, and the cost of replanting can be prohibitive. Blending across sites provides a way to buffer against such yield volatility, offering a more consistent product and price point.

Additionally, blended wines tend to appeal to a broader range of consumers, including those who might otherwise shy away from high‑sugar, high‑alcohol wines that are increasingly common in warm‑climate vintages. By creating a balanced wine that satisfies both traditional and adventurous palates, winemakers can sustain or even grow their market share.

Looking Forward

As the article concludes, blending is not a “one‑size‑fits‑all” solution but a toolbox that winemakers can adapt to their local climate realities. It underscores the necessity of flexibility and collaboration across borders, vineyards, and even generations. In the long term, the practice may become a permanent fixture in the industry, with climate‑smart viticulture and winemaking forming the new cornerstone of sustainable wine production.

For consumers, the message is clear: the next bottle on your table may very well be a product of climate‑induced creativity—a testament to the resilience and ingenuity of winemakers who are turning an environmental crisis into an opportunity for innovation.

Read the Full BBC Article at:
[ https://www.yahoo.com/news/articles/climate-change-pushing-winemakers-blend-233903046.html ]

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