Ruinart chef de cave Frédéric Panaïotis. Champagne Ruinart
Presenting a masterclass on the effects of climate change by video link from Reims, Ruinart chef de cave Frédéric Panaïotis explained that climate change was the driving force behind his new cuvée, Blanc Singulier.
According to Panaïotis, average annual temperatures have risen by 1.3 °C since 1961. The Huglin Index (the total of the number of days when the average temperature exceeds 10 degrees Celsius) shows that in this period, Champagne has moved from cool climate to temperate region, a new phenomenon. Blanc Singulier is his way of maintaining Ruinart’s signature aromatic quality and freshness in the face of climate change.
With such tweaks, Panaïotis is confident that his blanc de blancs, if not Champagne in general, can rise to the challenge of climate change.
Demonstrating the phenomenon using charts from the Champagne Bureau, Panaïotis showed how, in recent years, earlier flowering and warmer summers have led to a shorter growing season for grapes in Champagne with ripening occurring in the hotter and sunnier month of August as distinct from the cooler months of September and October. He pointed out that whereas the average number of days from flowering to harvest was traditionally 100, today it is around 87 days. The effect of sugar levels rising faster and acidity levels falling presents winemakers with a greater challenge to obtain simultaneous ripeness of sugar levels and balancing acidity.
Against the backdrop of climate change, the main focus of the Ruinart presentation was on
This Article was originally published on The Real Review
