The period we are in has scientifically shown all of us that global warming is no longer a possibility but a reality today. Despite the awareness created on this issue, it has actually become clear that a successful struggle cannot be waged. If we consider that the order developed by the human species in accordance with its insatiable appetite is to always produce more and consume more, and that we measure development in this context, it becomes clear that we cannot give up our short-term gains.

While I was looking at the Bordeaux 2050 project, which is the subject of this article, I came across the statements of a head of state from the New and Old Worlds, Trump and Macron, regarding the Paris agreement on climate regulation. Trump recklessly stated that by leaving the Paris Agreement, they would no longer be responsible for their obligations. Macron underlined that Europe would continue to maintain its determination on this issue. Considering that we will share the same future, humanity does not have much chance regarding global climate change unless there is a consensus. At least that's how it looks

We wanted to take a closer look at a project launched in France, which accepts that this change is inevitable and prepares for the situation that will face the wine industry. Bordeaux 2050, which is also the title of our article, is planned, as the name suggests, to focus on the impact of global warming on vineyards and wines, which is only thirty years from now.

Chateau La Tour Carnet, one of the Grand Cru wine producers in France, has created an experimental vineyard grown in 2050 simulation using aviation technologies. One of the goals of the project is to observe how the main grapes in the Bordeaux blend, such as Cabernet Sauvignon and Merlot, will be affected under changing climate conditions.

In order to understand the effects of temperature changes in the experimental vineyard, the sap of the vines is exposed to higher temperatures with the help of equipment similar to the heater cables in airplanes. Plant scientist Julien Lecourt, who is responsible for the project, says that with this application, the harvest time is brought forward, varying between 15 days and 3 weeks. Of course, terroir is the basis of viticulture and winemaking. But this project, which focuses on temperature change, ignores terroir properties.

Within the scope of the project that started in 2013, 84 different grape varieties were planted in the vineyard. Likewise, a production line was created to process each grape in order to turn the small amounts of grape production grown in the vineyard into wine. In other words, there is a micro-scale wine production facility that produces 84 types of wine. They determined their first priority to be red wines; They work on both the main grapes in the blend (such as Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot) and more southern varieties such as Tempranillo and Touriga Nacional. The first question they are trying to answer is whether the accepted identity of the classic Bordeaux blend today is truly in danger. It is also questioned whether it is possible to get support from other grape varieties to preserve the unique identity of the Bordeaux blend.

The effects of temperature changes on vineyard diseases, changes in productivity and aromatic properties are also closely monitored. Although it is aimed to obtain premium level wines from each grape variety included in the project, it seems that some varieties will never reach the desired maturity when the warmer climate conditions take place. It is obvious that the grapes that manage to ripen under new climate conditions will be the grapes that will be processed in the future.

We also learn that the winery finances a doctoral program together with the University of Bordeaux within the scope of the project. We will follow up Bordeaux 2050 Project and share the developments with you.

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