Climate – cool vs. warm

Climate is the single most important factor shaping a wine's character. In cool climates, such as northern Burgundy or the Mosel, grapes ripen slowly. This preserves high acidity, limits alcohol and yields distinctive aromas of green apple, citrus and red berry. In warm climates, such as the southern Rhône or Barossa Valley, grapes ripen faster and accumulate more sugar. That sugar converts to alcohol during fermentation, which is why these wines often reach 14–15 %. The aroma profile shifts toward dark fruit, dried fruit and spice. Temperature therefore directly controls how much acidity is retained and how ripe the aromas become in the grape.