{"id":61265,"date":"2018-05-25T15:43:52","date_gmt":"2018-05-25T21:43:52","guid":{"rendered":"http:\/\/admin.patheos.com\/blogs\/danpeterson\/?p=61265"},"modified":"2018-09-05T09:53:41","modified_gmt":"2018-09-05T15:53:41","slug":"will-we-still-enjoy-pinot-noir-2","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/danpeterson\/2018\/05\/will-we-still-enjoy-pinot-noir-2.html","title":{"rendered":"“Will We Still Enjoy Pinot Noir?”"},"content":{"rendered":"\n<\/head>

\u00a0<\/p>\n

\"Place<\/a>
The Arc de Triomphe stands in the Place Charles de Gaulle in Paris. \u00a0But you knew that, right?
(Wikimedia Commons public domain)<\/figcaption><\/figure>\n

\u00a0<\/p>\n

Kimberly A. Nicholas grew up on her family\u2019s Cabernet Sauvignon vineyard in Sonoma, California. \u00a0Today, though, she\u2019s an associate professor of \u201csustainability science\u201d at Sweden\u2019s Lund University, from which she advises grape growers and winemakers around the world.<\/p>\n

\u00a0<\/p>\n

She wrote a 2014 article for\u00a0Scientific American<\/em> that was titled \u201cWill We Still Enjoy Pinot Noir?\u201d<\/p>\n

\u00a0<\/p>\n

It seems that air temperatures are rising in many-wine growing regions, which affects the accumulation of chemical compounds in the grapes and, thereby, changes their flavor.<\/p>\n

\u00a0<\/p>\n

In an attempt to adapt to increasing temperatures and levels of sunlight, winegrowers are taking a variety of steps,\u00a0such as reorienting rows of vines and rearranging leaves so as to provide increased shade. \u00a0More drastic measures may become necessary in some areas, such as moving a vineyard northwards (in the northern hemisphere) or even uphill. \u00a0But this is expensive, and, because of different levels of moisture and differing soil conditions, the original flavors may not be duplicated in a new location. \u00a0Moreover, the expertise of a multi-generational wine-growing family, and the inherited culture of a vineyard\u2019s workers, may become irrelevant in a new place. \u00a0(Some experts think that French wine is so good \u2014 I\u2019m told that it is<\/em> \u2014 because of the hundreds of years of location-specific expertise that have grown up around its production; some feel that California\u2019s still relatively new vineyards and wines are growing better with each generation for just this reason.)<\/p>\n

\u00a0<\/p>\n

The winegrowers of France, Spain, and Italy, Professor Nicholas suggests, may be facing real difficulties, whereas the south of England is beginning to open up, thanks to warmer temperatures, for wine production. \u00a0So, too, with Australia, where Tasmania is beginning to rise while traditional Australian vineyards are struggling a bit.<\/p>\n

\u00a0<\/p>\n

I\u2019ve always been astonished, by the way, at the minute attention to detail of some wine connoisseurs. \u00a0The producers I can understand. \u00a0It\u2019s their job, after all, in a very competitive world market. \u00a0But I simply can\u2019t imagine devoting much attention to the fine nuances of difference between literally innumerable local varieties and years, worldwide.<\/p>\n

\u00a0<\/p>\n

One of Dorothy Sayers\u2019s short detective studies describes\u00a0a wine-tasting competition between her crime-solving hero, Lord Peter Whimsy, and a very competent fake Lord Peter, in which it\u2019s finally the real aristocrat\u2019s exceedingly cultivated wine palette that proves his identity. \u00a0I simply don\u2019t pay that kind of attention to the hamburgers and tacos and Thai beef waterfalls that I eat, or to the milk and fruit juices that I drink. \u00a0And, frankly, I wouldn\u2019t want to. \u00a0There are so many other things to know.<\/p>\n

\u00a0<\/p>\n

In reading Professor Nicholas\u2019s article, though, and remembering an earlier Scientific American<\/em> article<\/a> about current biological threats to world coffee production, I couldn\u2019t help but wonder whether the Lord might be intervening\u00a0in order to make violations of the Word of Wisdom more difficult to sustain.<\/p>\n

\u00a0<\/p>\n

(I\u2019d better hasten here, before the expressions of outrage begin to erupt\u00a0on certain\u00a0websites, and before some of my usual critics begin, yet again, to lament my looming insanity and\/or my Morgbot fanaticism and vengefulness, to assure readers that the paragraph just above was a joke<\/em>. \u00a0A j-o-k-e.<\/em>)<\/p>\n

\u00a0<\/p>\n

Posted from Paris, France<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

\u00a0 \u00a0 Kimberly A. Nicholas grew up on her family\u2019s Cabernet Sauvignon vineyard in Sonoma, California. \u00a0Today, though, she\u2019s an associate professor of \u201csustainability science\u201d at Sweden\u2019s Lund University, from which she advises grape growers and winemakers around the world. \u00a0 She wrote a 2014 article for\u00a0Scientific American that was titled \u201cWill We Still Enjoy […]<\/p>\n","protected":false},"author":1019,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-61265","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\n"Will We Still Enjoy Pinot Noir?"<\/title>\n<meta name=\"description\" content=\"    Kimberly A. 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