Cabernet Sauvignon may thrive in a high CO₂ future

Cabernet Sauvignon could be a better bet for winemakers in a hotter, drier future, according to new research from San Diego State University and the University of California. The study found that under higher CO₂ levels and water stress, Cabernet fared better than Chardonnay.

Scientists tested both grape varieties under current CO₂ levels of 410 ppm and projected future levels of 700 ppm, alongside different watering conditions. Cabernet Sauvignon showed greater resilience, maintaining better water efficiency and photosynthesis under drought stress, while Chardonnay struggled more.

This suggests Cabernet may be a safer choice for regions facing water shortages, while Chardonnay’s future may depend on irrigation or new growing techniques.

The findings highlight a crucial challenge for viticulture: adapting to climate change without compromising wine quality. With rising CO₂ and shifting weather patterns, growers will need to rethink vineyard management to ensure they are still able to produce top-quality wines.