{"id":9070,"date":"2016-11-03T19:45:04","date_gmt":"2016-11-03T23:45:04","guid":{"rendered":"https:\/\/digital.hbs.edu\/platform-rctom\/submission\/sour-grapes-are-we-approaching-the-bottom-of-the-bottle\/"},"modified":"2016-11-03T21:34:57","modified_gmt":"2016-11-04T01:34:57","slug":"sour-grapes-are-we-approaching-the-bottom-of-the-bottle","status":"publish","type":"hck-submission","link":"https:\/\/d3.harvard.edu\/platform-rctom\/submission\/sour-grapes-are-we-approaching-the-bottom-of-the-bottle\/","title":{"rendered":"Sour grapes: are we approaching the bottom of the bottle?"},"content":{"rendered":"

Agricultural activity, that most fundamental of human survival endeavours, is inextricably and necessarily interconnected with climate. As such, the rapid climate changes we are seeing on our planet will have huge impacts on how and what we eat and drink in the future. Wine is no exception. As a product that relies on grapes, very specific weather conditions are required to create the optimum environment for cultivation. Only the smallest variation in these conditions can destabilise the process. The balance is delicate and fragile. Accordingly, with temperatures rising each year across the globe, we could see 63% of major wine regions in jeopardy by 2050[1]<\/a>. Will our grandchildren be drinking what has come to be a substratum of western society, and a $30 billion industry to boot[2]<\/a>?<\/p>\n

One of the world\u2019s premier wine regions is Bordeaux – home to a $4.2 billion industry[3]<\/a>, in a country where the wine and spirits market is the second most important industry after aeronautics[4]<\/a>. Typically, vineyards in the area are family-owned and family-run. One such vineyard is Ch\u00e2teau de Pitray.<\/p>\n

How is Ch<\/strong>\u00e2<\/strong>teau de Pitray being hit by climate change?<\/strong><\/p>\n

Ch\u00e2teau de Pitray specialises in Merlot grapes \u2013 a variety that is particularly sensitive to rising temperatures. Given temperatures in Bordeaux have risen almost one degree Celsius over the last three decades[5]<\/a>, this represents a challenge. Merlot is the region’s earliest-ripening red grape, meaning that it cannot afford the even earlier ripening that would result from warmer climates, else they risk \u201clow acid, high sugar, high alcohol and cooked flavours\u201d[6]<\/a>. The upward shifts in seasonal temperatures, however, are resulting in just that. This is impacting grape chemistry substantially: distorted flavour, altered mouthfeel, and reduced colour potential.<\/p>\n

Secondly, the reducing quality of oak, caused by changing weather patterns and carbon dioxide levels, serves as a risk to Ch\u00e2teau de Pitray[7]<\/a>. Oak is the primary wood used to age wine and studies indicate that when it is exposed to increased carbon dioxide, the concentration of tannin reduces. The result is less tannins released into the wine, meaning a poorer tasting end product.<\/p>\n

Lastly, rising sea levels \u2013 and the associated loss of vineyard acreage \u2013 is a challenge for wineries such as Ch\u00e2teau de Pitray. According to Tate, \u201ca five-meter rise in sea level would inundate some of the planet’s greatest vineyards and wine producing regions with flooding\u201d[8]<\/a>. This includes Bordeaux.<\/p>\n

What is being done? What should be done?<\/strong><\/p>\n

In response to the vulnerability of the merlot grape, Ch\u00e2teau de Pitray are seeking out new grapes that will mature more slowly. As part of this, the Bordeaux wine board has asked to \u201cchange the regulations of the AOC so growers\u00a0starting in 2016 can try out grape varieties now barred under the label of the world\u2019s most famous wine region\u201d[9]<\/a>. This regulatory change will be a crucial enabler to innovation and disruption in what has traditionally been a change-adverse industry.<\/p>\n

To mitigate against the risk of reduced oak quality, Ch\u00e2teau de Pitray could consider moving towards glass carboys to age their wine. Generally used by amateur wine makers, they are not only significantly cheaper than oak barrels (c. $8 per gallon, versus $60 per gallon) but they also do not harbor micro-organisms[10]<\/a>.<\/p>\n

Rising sea levels present perhaps the most significant challenge to vineyards around Bordeaux. In response, there has been much debate about the possibilities of growing wine at higher altitudes. Donner explains: \u201cone variety that thrives now at 600 meters, or 2,000 feet, might be planted at a site 100 meters higher or situated with a different exposure to the sun, and so be coaxed to adapt to its new growing conditions\u201d[11]<\/a>. Though operationally complex, this should be a consideration for Ch\u00e2teau de Pitray.<\/p>\n

It\u2019s not all bad news for wine. Warmer temperatures and longer growing seasons across England, for instance, have meant a boom of almost 600 wineries[12]<\/a>. But the wider message is clear: changes need to be made if we want to continue to be able to kick back with a glass of red in half a century\u2019s time.<\/p>\n

A final note<\/strong><\/p>\n

It is important to consider not just the impact climate change is having on your ability to drink, but also the impact your<\/em> drinking has on climate change<\/strong>. We can all help by drinking wine that has been produced in the right way. Organically grown and produced wine, using sustainable practices, can contribute to slowing climate change by \u201creducing greenhouse gas emissions, promoting biodiversity, and creating carbon sinks\u201d[13]<\/a>. In the absence of regulation incentivising vineyards to follow these practices, it is up to consumers to buy responsibly.<\/p>\n

\u00a0<\/strong><\/p>\n

Word count: 799<\/p>\n

 <\/p>\n

[1]<\/a> L. Baehr, \u201c22 Devastating Effects of Climate Change\u201d, Business Insider<\/em>, 2014, http:\/\/www.businessinsider.com\/effects-of-climate-change-2014-6<\/a><\/p>\n

[2]<\/a> T. Patrinos, \u201cClimate Change is Affecting Vineyards\u201d, Groundswell<\/em>, 2014, http:\/\/groundswell.org\/climate-change-is-affecting-vineyards-an-ethical-guide-to-wine\/<\/a><\/p>\n

[3]<\/a> R. Ruitenberg, \u201cThe Way That France Makes Wine Is About to Change Forever\u201d, Bloomberg, <\/em>2015, http:\/\/www.bloomberg.com\/news\/articles\/2015-10-15\/merlot-faces-the-heat-as-bordeaux-seeks-climate-proof-vineyards<\/a><\/p>\n

[4]<\/a> M. Doezema, \u201cAs Climate Warms, No Sour Grapes in France\u201d, Aljazeera America, 2013, http:\/\/america.aljazeera.com\/articles\/2013\/11\/1\/as-climate-warmsnosourgrapesinfrance.html<\/a><\/p>\n

[5]<\/a> R. Ruitenberg, \u201cThe Way That France Makes Wine Is About to Change Forever\u201d, Bloomberg, <\/em>2015, http:\/\/www.bloomberg.com\/news\/articles\/2015-10-15\/merlot-faces-the-heat-as-bordeaux-seeks-climate-proof-vineyards<\/a><\/p>\n

[6]<\/a> J. Santisi, \u201cWarming Up The Wine Industry\u201d, The Environmental Magazine<\/em>, 2011, http:\/\/www.emagazine.com\/magazine\/warming-up-the-wine-industry<\/a><\/p>\n

[7]<\/a> M. Mozell<\/a>, L. Thatch, \u201cThe impact of climate change on the global wine industry: Challenges and solutions\u201d, Wine Economics and Policy, <\/em>2014, http:\/\/www.sciencedirect.com\/science\/article\/pii\/S2212977414000222<\/a><\/p>\n

[8]<\/a> A. Tate, \u201cGlobal Warming\u2019s Impact on Wine\u201d, Journal of Wine Research, <\/em>2010, http:\/\/www.tandfonline.com\/doi\/abs\/10.1080\/09571260120095012?journalCode=cjwr20<\/a><\/p>\n

[9]<\/a> R. Ruitenberg, \u201cThe Way That France Makes Wine Is About to Change Forever\u201d, Bloomberg, <\/em>2015, http:\/\/www.bloomberg.com\/news\/articles\/2015-10-15\/merlot-faces-the-heat-as-bordeaux-seeks-climate-proof-vineyards<\/a><\/p>\n

[10]<\/a> Unknown, \u201cGlass Carboys vs Oak Barrels\u201d, Wine Makers Academy<\/em>, 2013, http:\/\/winemakersacademy.com\/glass-carboys-oak-barrels\/<\/a><\/p>\n

[11]<\/a> P. Donner, \u201cWinemakers Rising to Climate Challenge\u201d, New York Times<\/em>, 2011, http:\/\/www.nytimes.com\/2011\/11\/17\/business\/energy-environment\/winemakers-rising-to-climate-challenge.html<\/a><\/p>\n

[12]<\/a> K. Willcox, \u201cClimate Change Is Bad News for Many\u201d, Vine Pair<\/em>, 2016, http:\/\/vinepair.com\/wine-blog\/climate-change-sours-grapes-for-some-but-new-yorks-future-looks-pretty-sweet\/<\/a><\/p>\n

[13]<\/a> T. Patrinos, \u201cClimate Change is Affecting Vineyards\u201d, Groundswell<\/em>, 2014, http:\/\/groundswell.org\/climate-change-is-affecting-vineyards-an-ethical-guide-to-wine\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We could be facing a sobering future without wine.<\/p>\n","protected":false},"author":2119,"featured_media":9071,"comment_status":"open","ping_status":"closed","template":"","categories":[1298,1414,1407,1415,1308,242],"class_list":["post-9070","hck-submission","type-hck-submission","status-publish","has-post-thumbnail","hentry","category-alcohol","category-bordeaux","category-france","category-merlot","category-vineyards","category-wine"],"connected_submission_link":"https:\/\/d3.harvard.edu\/platform-rctom\/assignment\/climate-change-challenge-2016\/","yoast_head":"\nSour grapes: are we approaching the bottom of the bottle? - Technology and Operations Management<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/d3.harvard.edu\/platform-rctom\/submission\/sour-grapes-are-we-approaching-the-bottom-of-the-bottle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sour grapes: are we approaching the bottom of the bottle? 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