Wine Speak by Tom Marquardt
Europe’s hottest summer on record is about to put more zip in your bubbles.

Champagne officials have agreed to allow producers to temporarily raise alcohol levels from 13 percent to 15 percent for the 2026 harvest. The historic change accommodates scorching heat that forced growers to pick early and harvest grapes with higher sugar levels. To get those magic bubbles, fermentation is long and thus producing wines that are naturally higher in alcohol. However, champagne producers blend reserves from previous vintages, so it is unlikely the 2026 bottles will reach 15 percent.

The trend is not much different than what has happened in other growing regions. Several decades ago the natural alcohol level for California cabernet sauvignons was 12 percent. Today’s versions are usually above 14 percent with a one percent error rate. Zinfandels in locations like Lodi can easily hit 16 percent.

Champagne growers expect this warming trend to continue for quite a while. As producers run out of lower alcohol reserves, it’s possible 14-15 percent alcohol levels will eventually become the norm. Take note: bubbles race alcohol into the bloodstream faster than what can be expected from a still wine. As bubbles quickly enter the small intestine, alcohol gets into the bloodstream much quicker and spikes blood alcohol concentration.

Best men take note: Toast but don’t get toasted until you finish that speech.

Original article