Soon we'll be drinking Dover.
Now it’s really serious: Global warming could endanger champagne. French physicist Grard Liger-Belair, author of the forthcoming book Uncorked: The Science of Champagne, says that changes in the climate of the Champagne region of France could affect the local grapes. Warmer weather would boost photosynthesis in the leaves of the vine, producing added sugars, which migrate into the grape. This would reduce the acidity in the grapes and, as a result, disturb champagne’s delicate taste.