Enjoy Your Favorite Wine Before Climate Change Destroys It
[ More subtly, heat influences volatile compounds that turn into gas—that’s the “nose” you get when tasting wine—which break down under higher temperatures. “The profiles tend to get pushed to what sensory scientists would call the ‘cooked’ side of the spectrum: more jammy, or like cooked fruit,” says Gambetta. “This can be a good thing. … Read more
