New research shows how climate change is likely to increase the potential for wine production in the UK. A team of researchers from the University of East Anglia (UEA), the London School of Economics, Vinescapes Ltd and Weatherquest Ltd have modelled the industry over the next 20 years.
Lead UEA researcher Prof Steve Dorling, of the School of Environmental Sciences and forecasting company Weatherquest Ltd, said, “We’ve seen viticulture in the UK expand nearly 400 per cent from 761 to 3800 hectares between 2004 and 2021. Over that period the warming climate has supported much more reliable yield and quality of the Pinot Noir and Chardonnay grape varieties – these varieties are blended in the production of champagne-style sparkling wine.”
Part of the Climate Resilience in the UK Wine Sector (CREWS-UK) project, the project shows that since the 1980’s there has already been a warming of over 1°C during the growing season in much of south-east and eastern England, a shift which has been one of the key enablers for growth and variety change in the UK viticulture sector.
The study’s lead author Dr Alistair Nesbitt, of vineyard and winery consultancy Vinescapes Ltd, added, “We found that significant areas within England and Wales are projected to become warmer by 2040 by up to a further 1.4°C during the growing season. This expands the area of suitability for Pinot Noir for sparkling wine production, but also new areas will open up within the growing season temperature suitability range for still Pinot Noir production and for growing varieties such as Sauvignon Blanc, Riesling, Semillon and more disease-resistant varieties, which are hardly grown in the UK at present.
“We have shown that in some areas of the UK the bumper vintage of 2018 will become the norm, and that Champagne region grape growing temperatures from 1999-2018 are projected to occur across an expanding area of England during 2021–2040… There are exciting times ahead for the UK wine sector, but our results have emphasised the challenge of establishing wine identities and brands, in particular those tightly associated with varieties and wine styles, in a rapidly changing climate.”