Climate and Red Wines

how climate affects the taste of your red wine

Click on the cards to learn how your wine will change in warmer growing conditions.

Temperatures indicate growing-season averages.

Warm

Hot

Moderate

Cool

16.5° to 18.5°C 62° to 65°F

18.5° to 21°C 65° to 70°F

16.5°C / 61.7°F

Above 21°C / 70°F

Cooler climates slow the ripening process (the development of natural sugars) and allow grapes to retain more of their acidity. Cooler climates also help preserve more delicate floral and perfumed notes. Pinot Noir, in particular, likes a cooler climate.

In hot climates, care has to be taken not to let the berries overripen on the vine, otherwise aromas and flavors will become jammy and reminiscent of stewed fruit -- unless jammy aromas are your, ahem, jam.

As the climate warms, acidity levels drop and sugar levels rise. Aromas will include both red and black fruit -- ripe strawberry, ripe raspberry, blueberry, and blackberry. Think Grenache, Syrah, and Mourvedre.

Moderate climates allow more fruit and herbaceous aromas to emerge: raspberry, strawberry, cherry, green bell pepper, and eucalyptus.

Info

Info

Moderate Is Key

Cabernet Sauvignon and Syrah require at least a moderate climate. Wines from moderate-climate regions will not be as rich as those from warmer climates and will display both fruit and herbal and/or herbaceous aromas (eucalyptus or bell pepper for Cabs and pepper for Syrahs).

Some Like It Hot

Hot-climate wines include those from Central and Southern Italy, as well as Greece, all of which produce some of the biggest, boldest reds you can find. Italian Heavyweights:

• Aglianico (from the Taurasi region of Italy)
• Negroamaro
• Primitivo (Italian Zinfandel)
• Nero d'Avola (from Sicily)

Greek Heavyweights:

• Xinomavro (Naoussa region)
• Agiorgitiko (Nemea region)