Guest essay by Eric Worrall
WUWT recently reported that wine makers are not concerned about climate change. Now Champagne makers have gone a step further, claiming that global warming has been good for them.
According to Reuters;
As France prepares to host world leaders for talks on how to slow global warming next month, producers of the northeastern French region’s famous sparkling wine have seen only benefits from rising temperatures so far.
The 1.2 degrees centigrade increase in temperatures in the region over the past 30 years has reduced frost damage. It has also added one degree in the level of alcohol and reduced acidity, making it easier to comply with strict production rules, according to champagne makers group CIVC.
“The Champagne region and Germany are among the northerly vineyards which have managed to develop thanks to warmer weather,” Jean-Marc Touzard, coordinator of a program on wine and climate change at French research institute INRA.
“Even if I feel very concerned by climate change, I have to say that for the moment it has had only positive effects for Champagne,” Pierre-Emmanuel Taittinger, president of the group that bears his family’s name, told Reuters at the company’s Reims headquarters.
Given the indisputable greening of the Earth due to CO2 fertilisation, the long term rise in crop yields, perhaps it is time to retire absurd claims of negative climate impacts on agriculture, and accept that global warming has been and will likely continue to be beneficial.
OK, the average temperature does not seem to have increased very much but in some regions such as the one in the article and it seems in the Arctic, the temperatures have increase more than the average. That implies that somewhere else, the regional temperatures must have gone down. Where have the temperatures gone down? I am curious about that.
As long as it doesn’t start to taste just like cherry cola, I’m good.
Forgive me for asking a question that is off topic.
But does anyone know anything regarding the status of this project to develop a superconducting wind turbine using $3 million of DOE money. It was a two year project started in 2013, by all appearances:
http://www.windpowermonthly.com/article/1088298/ge-begins-work-superconducting-magnet-generators
And then we must also ask, whether the 10.5 million euro gifted from the EU for a similar project will be any more productive? Productive in terms of possible producing a low cost source of energy?
And if this is such a brilliant idea, then why are no private companies investing their money in development of this potentially lucrative technology? Or are they?
http://cordis.europa.eu/project/rcn/195203_en.html
Apologies – a two year project started in 2011 – therefore finished in 2013.
So, where’s the turbine? I want to know. Questions, questions!!
ttps://www.youtube.com/watch?v=ZVj3l5q7ROQ
I read long ago that in a Singapoor building the lift was actionate with magnets ?
Same for a railway company but I do not remember in which country
anyway, wind energy is not the right solution –
Japan is starting to build a superconducting maglev train system, testing has been done on an experimental line and I believe the construction of the passenger line has started (Tokyo-Nagoya?).
As far as I am aware there are a number of companies developing superconducting turbines for off shore use.
Champagne (the liquid) is a solution to growing un-ripe grapes. When that is all you’ve got – go with it. Promote the region, market the experience, advertise the uniqueness.
In better regions for wine grapes, good stuff is sold as sparkling wine!
Will the Party in Paris have only flat wines available?
A bad thing about Champagne and sparkling wine is that you have to consume the whole bottle in one evening (or one day). Flat champagne is worse than flat coke. That is something that does not happen with regular wine.
urederra old soul,
You are entirely correct.
We have finished a bottle of French sparkling this very evening.
It didn’t go flat.
Lasted about half an hour, with salmon and cucurbits.
Let me see if I can help:
“A bad thing about Champagne and sparkling wine is that you have to consume the whole bottle in one evening (or one day). ”
“A g o o d thing about Champagne and sparkling wine is that you have to consume the whole bottle in one evening (or one day). ”
Better?
I think so . . . . .
Cheers.
Auto
Champagne with salmon !! strange
try also a good cider from Normandy or Britany –
Claim: Global warming has been good for arthritic conditions. Too bad that it only provides seasonal relief.
This came as a bit of a surprise to me as up until now I’d thought Climate Change was bad for Champagne, the Guardian amongst others said so.
http://www.theguardian.com/sustainable-business/blog/vineyards-climate-change-threat
http://www.pri.org/stories/2014-05-12/changing-climate-french-see-trouble-ahead-champagne
http://www.ibtimes.com/your-champagne-may-no-longer-come-champagne-due-climate-change-1366971
Anyone ever wondered how many bottles of Champagne or percentage thereof has been shaken up and squirted all over sports teams? I think this may be a serious factor in the elevated price of this wonderful bubbly stuff.
Squirting a carbon dioxide rich beverage such as champagne directly in to the atmosphere is only exacerbating anthropogenic global warming and should be punishable with RICO-sponsored jail time
As an retired grape grower ( and a assistant wine maker in a “Champagne” house)?. This is total BS, “champagne” or “Sparkling ” wine as we are supposed to call it these days is made with mostly low sugar high acid grapes of inferior quality, ( I mean as in not good enough to make a decent table wine) those 2 perimeters can ( and will be) adjusted during the wine (Sparkling wine ) process, Dry ( Brut) has little or no sugars but “cuvee’s” can change the taste and the levels of sugars in a Sparkling wine. Many grape growers will use growing methods to get to that point but it is not hard to do that at all. Climate has NOTHING to do with that, what a joke! ( sorry for the rant but I could go on a lot longer!).
http://www.lavinia.fr/fr/t/champagne/champagne/taittinger
TELL THEM
I have posted this before. I used to live in an area of New Zealand called the Wairarapa, north of Wellington. Great wine growing region (Now lamb has gone). And I kid you not…wine growers used to hire helicopters to “move air” around their fields in times of frost to save the fruit.