The Food Chain

Wine has been getting more and more alcoholic in recent decades, driven by consumer tastes and climate change. This has big implications not only for public health, but also the quality of the bottle. But making a lower alcohol wine that is still full of flavour is extremely complicated, especially when growing grapes in rising temperatures – some have called it the profession’s Holy Grail. Emily Thomas meets those trying to solve the puzzle: a Chilean vineyard owner; a climate change and grape variety academic; and an Australian scientist whose raspberry-flavoured Chardonnay could hold the key. (Picture: Wine cellar. Credit: Getty Images)