French Champagne Producers Allowed to Temporarily Raise Alcohol Limit
French champagne producers received temporary authorization to raise the maximum alcohol concentration from 13% to 15% due to severe summer heatwaves affecting grape ripening.
French champagne producers have received temporary authorization to increase the maximum alcohol concentration in bottles from 13% to 15%. This decision follows severe summer heatwaves and droughts that affected grape cultivation, leading to high sugar levels in the harvested grapes which convert to higher alcohol during fermentation. According to the BBC, the Champagne region also experienced its earliest harvest on record due to unusual weather conditions. Industry representatives warn that such climate impacts could become the norm within 10 to 15 years. However, a spokesperson for the Champagne producers' association stated that the temporary increase will affect only a tiny fraction of wines, slightly exceeding the previous 13% regulatory limit to around 13.1% or 13.2%. Wine expert Jane Anson noted that higher alcohol content might negatively impact sales as modern consumers increasingly prefer lower-alcohol options.
