A taste of the future: Wine in a changing climate
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Scientific presentation on wine and climate change by Prof. Kimberly Nicholas, given in Oslo on 23 November 2016. (Event description here: https://www.facebook.com/events/204576989951542/)
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A taste of the future: Wine in a changing climate
- 1. Image: Mark Vogel A taste of the future: Wine in a changing climate Prof. Kimberly Nicholas Lund University Centre for Sustainability Science (LUCSUS) @KA_Nicholas kimnicholas.com
- 2. January 2015, ScientificAmerican.com 61 Will We Still Enjoy Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes By Kimberly A. Nicholas January 2015, ScientificAmerican.com 61 The over-vine cooling treatment was similar to a micro- sprinkler installation with spaghetti tube risers about a foot above the canopy, terminating in the misting heads. January 15, 2009 Investigating Low-Volume Approaches to Vineyard Cooling High heat can damage both fruit and foliage. A group in Napa is investigating alternatives to overhead impact sprinklers. by Mark Greenspan In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer growing regions of the North Coast. The downside of overhead sprinklers is that they are tremendous users of water and suck up water at the most demanding time of day. We don't know if the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come, but water conservation can be expected to be on the minds of our industry for now and for good. Why Cool Vines? The moderate climate enjoyed by the North Coast is frequently interrupted by periods of high heat. The heat waves can reach well into the 100s, sometimes reaching above 115°F. While foliage is sensitive to heat, it has the advantage of transpiration, which is a natural way in which leaves cool themselves by evaporating water from their interiors. On the other hand, fruit lack active stomatal pores and cannot cool themselves as effectively as leaves. Pigmented fruit will absorb additional energy from the sun as it reflects less sunlight energy than light-skinned grapes. Outer berries, exposed to direct sunlight, may reach 15°F above ambient temperature. High temperatures are January 2009 Search past issues Subscribe Shaping Phenolic Compounds Thinking About Making Sparkling Wine? Product Review Update: Vineyard Weather Stations Investigating Low-Volume Approaches to Vineyard Cooling Retail Sales Analysis: Overall Wine Sales Up 4.2 Percent through September Risks, Rewards of Direct Shipping Which HR Practices Improve Profitability? How the Economy is Affecting the On-Premise Wine Business People ISSUE WINEMAKING GRAPE GROWING SALES & MARKETING FINANCE & ADMIN Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&da Wine in the world Wine & climate Climate change Impacts AdaptaKon What can I do?
- 3. January 2015, ScientificAmerican.com 61 Will We Still Enjoy Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes By Kimberly A. Nicholas January 2015, ScientificAmerican.com 61 The over-vine cooling treatment was similar to a micro- sprinkler installation with spaghetti tube risers about a foot above the canopy, terminating in the misting heads. January 15, 2009 Investigating Low-Volume Approaches to Vineyard Cooling High heat can damage both fruit and foliage. A group in Napa is investigating alternatives to overhead impact sprinklers. by Mark Greenspan In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer growing regions of the North Coast. The downside of overhead sprinklers is that they are tremendous users of water and suck up water at the most demanding time of day. We don't know if the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come, but water conservation can be expected to be on the minds of our industry for now and for good. Why Cool Vines? The moderate climate enjoyed by the North Coast is frequently interrupted by periods of high heat. The heat waves can reach well into the 100s, sometimes reaching above 115°F. While foliage is sensitive to heat, it has the advantage of transpiration, which is a natural way in which leaves cool themselves by evaporating water from their interiors. On the other hand, fruit lack active stomatal pores and cannot cool themselves as effectively as leaves. Pigmented fruit will absorb additional energy from the sun as it reflects less sunlight energy than light-skinned grapes. Outer berries, exposed to direct sunlight, may reach 15°F above ambient temperature. High temperatures are January 2009 Search past issues Subscribe Shaping Phenolic Compounds Thinking About Making Sparkling Wine? Product Review Update: Vineyard Weather Stations Investigating Low-Volume Approaches to Vineyard Cooling Retail Sales Analysis: Overall Wine Sales Up 4.2 Percent through September Risks, Rewards of Direct Shipping Which HR Practices Improve Profitability? How the Economy is Affecting the On-Premise Wine Business People ISSUE WINEMAKING GRAPE GROWING SALES & MARKETING FINANCE & ADMIN Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&da Wine in the world Wine & climate Climate change Impacts AdaptaKon What can I do?
- 4. Wine in the world Viers, Williams, Nicholas et al., 2013, ConservaKon LeRers
- 7. “Great wine is grown, not made” Photos from Nicholas, 2015, ScienKfic American (and last night!)
- 8. www.lake-‐geneva-‐region.ch physical use experienKal use winetasKngguy.com symbolic gusKbus.cz spiritual/ religious visitnapavalley.com bequest doxfordjuniour.co.uk www.merryedwards.com existence 8 More than wine... fronKerholidays.net educaKonal entertainment www.peek.com heritage www.tuscany-‐charming.it gradstudies.ucdavis.edu scienKfic aestheKc suterra.com Slide from Klara Winkler
- 9. January 2015, ScientificAmerican.com 61 Will We Still Enjoy Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes By Kimberly A. Nicholas January 2015, ScientificAmerican.com 61 The over-vine cooling treatment was similar to a micro- sprinkler installation with spaghetti tube risers about a foot above the canopy, terminating in the misting heads. January 15, 2009 Investigating Low-Volume Approaches to Vineyard Cooling High heat can damage both fruit and foliage. A group in Napa is investigating alternatives to overhead impact sprinklers. by Mark Greenspan In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer growing regions of the North Coast. The downside of overhead sprinklers is that they are tremendous users of water and suck up water at the most demanding time of day. We don't know if the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come, but water conservation can be expected to be on the minds of our industry for now and for good. Why Cool Vines? The moderate climate enjoyed by the North Coast is frequently interrupted by periods of high heat. The heat waves can reach well into the 100s, sometimes reaching above 115°F. While foliage is sensitive to heat, it has the advantage of transpiration, which is a natural way in which leaves cool themselves by evaporating water from their interiors. On the other hand, fruit lack active stomatal pores and cannot cool themselves as effectively as leaves. Pigmented fruit will absorb additional energy from the sun as it reflects less sunlight energy than light-skinned grapes. Outer berries, exposed to direct sunlight, may reach 15°F above ambient temperature. High temperatures are January 2009 Search past issues Subscribe Shaping Phenolic Compounds Thinking About Making Sparkling Wine? Product Review Update: Vineyard Weather Stations Investigating Low-Volume Approaches to Vineyard Cooling Retail Sales Analysis: Overall Wine Sales Up 4.2 Percent through September Risks, Rewards of Direct Shipping Which HR Practices Improve Profitability? How the Economy is Affecting the On-Premise Wine Business People ISSUE WINEMAKING GRAPE GROWING SALES & MARKETING FINANCE & ADMIN Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&da Wine in the world Wine & climate Climate change Impacts AdaptaKon What can I do?
- 10. Winegrapes & climate closely linked Chuine et al., 2004, Nature
- 11. Climate drivers of winegrape yields in California • High wine grape yields favored by: • warm April, wet June, wet Sept before harvest (R2=0.62) Lobell, Nicholas, and Field, 2007, Climatic Change Yieldanomaly(%) Surprising for irrigated crop in Mediterranean climate! °C cm cm
- 12. Winegrape price sensiKve to temperature Central Valley North Coast Central Coast Mean Max August Temp, Avg 1980-‐2006, °C Monterey Santa Cruz Central Coast Mendocino Sonoma Napa Solano Lodi Davis Merced Sacramento Valley R2=0.89 Nicholas et al., 2011, Ag & Forest Met 12 Price ($/ton)
- 13. January 2015, ScientificAmerican.com 61 Will We Still Enjoy Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes By Kimberly A. Nicholas January 2015, ScientificAmerican.com 61 The over-vine cooling treatment was similar to a micro- sprinkler installation with spaghetti tube risers about a foot above the canopy, terminating in the misting heads. January 15, 2009 Investigating Low-Volume Approaches to Vineyard Cooling High heat can damage both fruit and foliage. A group in Napa is investigating alternatives to overhead impact sprinklers. by Mark Greenspan In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer growing regions of the North Coast. The downside of overhead sprinklers is that they are tremendous users of water and suck up water at the most demanding time of day. We don't know if the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come, but water conservation can be expected to be on the minds of our industry for now and for good. Why Cool Vines? The moderate climate enjoyed by the North Coast is frequently interrupted by periods of high heat. The heat waves can reach well into the 100s, sometimes reaching above 115°F. While foliage is sensitive to heat, it has the advantage of transpiration, which is a natural way in which leaves cool themselves by evaporating water from their interiors. On the other hand, fruit lack active stomatal pores and cannot cool themselves as effectively as leaves. Pigmented fruit will absorb additional energy from the sun as it reflects less sunlight energy than light-skinned grapes. Outer berries, exposed to direct sunlight, may reach 15°F above ambient temperature. High temperatures are January 2009 Search past issues Subscribe Shaping Phenolic Compounds Thinking About Making Sparkling Wine? Product Review Update: Vineyard Weather Stations Investigating Low-Volume Approaches to Vineyard Cooling Retail Sales Analysis: Overall Wine Sales Up 4.2 Percent through September Risks, Rewards of Direct Shipping Which HR Practices Improve Profitability? How the Economy is Affecting the On-Premise Wine Business People ISSUE WINEMAKING GRAPE GROWING SALES & MARKETING FINANCE & ADMIN Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&da Wine in the world Wine & climate Climate change Impacts AdaptaKon What can I do?
- 14. What Everyone Needs to Know About Climate Change… in 3 Seconds or Less! 14 National Geographic redrawn Arctic maps, 2015
- 15. Source: NASA What Everyone Needs to Know About Climate Change… in 3 Seconds or Less! 1. The climate is warming 2. It’s us 3. We’re sure 4. It’s bad 5. We can fix it (Thanks to Jon Krosnick, Stanford University) 15
- 16. Figure SPM.3 Multiple observed indicators of a changing global climate All Figures © IPCC 2013 It’s warming
- 17. What’s warming the world? 17 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/ Source: @eroston and @BlackiLi using NASA data
- 18. It’s not Earth’s orbit 18 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/ Source: @eroston and @BlackiLi using NASA data
- 19. It’s not sunspots 19 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/ Source: @eroston and @BlackiLi using NASA data
- 20. It’s not volcanoes 20 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/ Source: @eroston and @BlackiLi using NASA data
- 21. Natural causes aren’t warming the world 21 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/ Source: @eroston and @BlackiLi using NASA data
- 22. What about human factors? 22 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/ Source: @eroston and @BlackiLi using NASA data
- 23. It’s us: Current warming is human-‐caused 23 hRp://www.bloomberg.com/graphics/2015-‐whats-‐warming-‐the-‐world/ Source: @eroston and @BlackiLi using NASA data
- 24. James Powell, 2012, desmogblog.com (independent study, not peer-‐reviewed) We’re sure
- 25. Henson 2011, US NaKonal Research Council, based on Solomon et al, 2011, US NAS It’s bad
- 26. We can fix it! We can fix it!
- 27. January 2015, ScientificAmerican.com 61 Will We Still Enjoy Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes By Kimberly A. Nicholas January 2015, ScientificAmerican.com 61 The over-vine cooling treatment was similar to a micro- sprinkler installation with spaghetti tube risers about a foot above the canopy, terminating in the misting heads. January 15, 2009 Investigating Low-Volume Approaches to Vineyard Cooling High heat can damage both fruit and foliage. A group in Napa is investigating alternatives to overhead impact sprinklers. by Mark Greenspan In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer growing regions of the North Coast. The downside of overhead sprinklers is that they are tremendous users of water and suck up water at the most demanding time of day. We don't know if the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come, but water conservation can be expected to be on the minds of our industry for now and for good. Why Cool Vines? The moderate climate enjoyed by the North Coast is frequently interrupted by periods of high heat. The heat waves can reach well into the 100s, sometimes reaching above 115°F. While foliage is sensitive to heat, it has the advantage of transpiration, which is a natural way in which leaves cool themselves by evaporating water from their interiors. On the other hand, fruit lack active stomatal pores and cannot cool themselves as effectively as leaves. Pigmented fruit will absorb additional energy from the sun as it reflects less sunlight energy than light-skinned grapes. Outer berries, exposed to direct sunlight, may reach 15°F above ambient temperature. High temperatures are January 2009 Search past issues Subscribe Shaping Phenolic Compounds Thinking About Making Sparkling Wine? Product Review Update: Vineyard Weather Stations Investigating Low-Volume Approaches to Vineyard Cooling Retail Sales Analysis: Overall Wine Sales Up 4.2 Percent through September Risks, Rewards of Direct Shipping Which HR Practices Improve Profitability? How the Economy is Affecting the On-Premise Wine Business People ISSUE WINEMAKING GRAPE GROWING SALES & MARKETING FINANCE & ADMIN Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&da Wine in the world Wine & climate Climate change Impacts AdaptaKon What can I do?
- 28. Sugar level (degrees Brix) Long-‐term harvest records Date Slide from Leanne Webb
- 29. Sugar level (degrees Brix) Pushing back recording dates Date Slide from Leanne Webb
- 30. 30 What about quality?
- 31. Climate change threatens wine quality 31 Nicholas, 2015, Scien0fic American Graphic: Jen ChrisKansen, ScienKfic American
- 32. Climate change threatens wine quality 32 Nicholas, 2015, Scien0fic American Graphic: Jen ChrisKansen, ScienKfic American
- 33. Unchecked climate change would rewrite the global wine map Map from Nicholas, 2015, ScienKfic American. Data from Hannah et al., 2013, PNAS
- 34. Winners & losers under climate change
- 35. Rathfinney.com
- 36. Rathfinney.com
- 37. Rathfinney.com
- 38. Rathfinney.com
- 39. Rathfinney.com
- 40. Pic of English vs. CA vineyards vs. champagne
- 41. January 2015, ScientificAmerican.com 61 Will We Still Enjoy Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes By Kimberly A. Nicholas January 2015, ScientificAmerican.com 61 The over-vine cooling treatment was similar to a micro- sprinkler installation with spaghetti tube risers about a foot above the canopy, terminating in the misting heads. January 15, 2009 Investigating Low-Volume Approaches to Vineyard Cooling High heat can damage both fruit and foliage. A group in Napa is investigating alternatives to overhead impact sprinklers. by Mark Greenspan In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer growing regions of the North Coast. The downside of overhead sprinklers is that they are tremendous users of water and suck up water at the most demanding time of day. We don't know if the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come, but water conservation can be expected to be on the minds of our industry for now and for good. Why Cool Vines? The moderate climate enjoyed by the North Coast is frequently interrupted by periods of high heat. The heat waves can reach well into the 100s, sometimes reaching above 115°F. While foliage is sensitive to heat, it has the advantage of transpiration, which is a natural way in which leaves cool themselves by evaporating water from their interiors. On the other hand, fruit lack active stomatal pores and cannot cool themselves as effectively as leaves. Pigmented fruit will absorb additional energy from the sun as it reflects less sunlight energy than light-skinned grapes. Outer berries, exposed to direct sunlight, may reach 15°F above ambient temperature. High temperatures are January 2009 Search past issues Subscribe Shaping Phenolic Compounds Thinking About Making Sparkling Wine? Product Review Update: Vineyard Weather Stations Investigating Low-Volume Approaches to Vineyard Cooling Retail Sales Analysis: Overall Wine Sales Up 4.2 Percent through September Risks, Rewards of Direct Shipping Which HR Practices Improve Profitability? How the Economy is Affecting the On-Premise Wine Business People ISSUE WINEMAKING GRAPE GROWING SALES & MARKETING FINANCE & ADMIN Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&da Wine in the world Wine & climate Climate change Impacts AdaptaKon What can I do?
- 42. The Climate Challenge: Bending the Curve UNEP Gap Report 2016 Global annual greenhouse gas emissions (Gt CO2e)
- 43. Graph: IPCC WG1, 2013 SPM; aqer Luers & Moser 2006 “Avoid what we can’t manage, and manage what we can’t avoid” Avoidable impacts: MiKgaKon Unavoidable impacts: AdaptaKon
- 44. Climate miKgaKon + adaptaKon “wedges” Diffenbaugh et al., 2011, ERL
- 45. Source: Sonoma Index-‐Tribune What can farmers do to adapt?
- 46. AdaptaKon acKons get harder with more warming Nicholas and Durham, 2012, Global Environmental Change 46 Short-‐term Long-‐term
- 47. AdapKng to Vineyard Stresses • Pests & diseases – Insects – Fungal • Climate variability – Heat – Frost Photo: UC IPM
- 48. AdaptaKon to Physical Stresses Diagrams: Beuga et al., 2004 Frost and heat Canopy arrangement Frost protecKon Frost protecKon and heat protecKon Bird neung
- 50. New Trellising Could Shade and Cool Fruit, and Increase Quality Previously reported light intercepKon (Dokoozlian & Kliewer, 1995) 0 20 40 60 80 100 Numberofobservations 010203040 Nicholas et al., 2011, Ag & Forest Met % cluster intercepted light (PAR) N=488 vines 1% increase in light, >2% decrease in grape color and tannins (p<0.005)
- 51. Adaptation in Action: Vineyard Cooling Trial °C Courtesy of Walsh Vineyards Management The over-vine cooling treatment was similar to a micro- sprinkler installation with spaghetti tube risers about a foot above the canopy, terminating in the misting heads. The under-vine cooling treatment provided a mist pattern that remained low to the ground and did not wet the foliage or the fruit. In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer growing regions of the North Coast. The downside of overhead sprinklers is that they are tremendous users of water and suck up water at the most demanding time of day. We don't know if the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come, but water conservation can be expected to be on the minds of our industry for now and for good. Why Cool Vines? The moderate climate enjoyed by the North Coast is frequently interrupted by periods of high heat. The heat waves can reach well into the 100s, sometimes reaching above 115°F. While foliage is sensitive to heat, it has the advantage of transpiration, which is a natural way in which leaves cool themselves by evaporating water from their interiors. On the other hand, fruit lack active stomatal pores and cannot cool themselves as effectively as leaves. Pigmented fruit will absorb additional energy from the sun as it reflects less sunlight energy than light-skinned grapes. Outer berries, exposed to direct sunlight, may reach 15°F above ambient temperature. High temperatures are detrimental to fruit and wine quality. Apart from the obvious consequences, such as sunburn, shrivel and loss of pigment, the heat may also lead to changes in flavor, aroma and mouthfeel compounds and precursors. Regardless of subtleties, it is always heartbreaking to tend a vineyard all year only to have a mid- or late-season heat wave shrivel fruit, creating overly cooked, pruney and raisiny flavors in the wines--not to mention the yield losses. Napa Vineyard Cooling Project A group in Napa Valley is exploring the use of Shaping Phenolic Compounds Thinking About Making Sparkling W Product Review Update: Vineyard W Investigating Low-Volume Approac Cooling Retail Sales Analysis: Overall Wine Percent through September Risks, Rewards of Direct Shipping Which HR Practices Improve Profita How the Economy is Affecting the Business People Month in Review News What's Cool: Make Your Own Packa Jake Lorenzo 2009 Unified Wine & Grape Sympo Guide GRAPE GROWING SALES & MARKETING FINANCE & ADMIN DEPARTMENTS ControlCooledCooled UnderOver Image: VineView Inc.
- 52. Biological AdaptaKon Strategies IPM/beneficial insects Prune for frost protecKon Spray pesKcides & fungicides Compost/organic/biodynamic
- 53. Harness diverse grape varieKes Wolkovich, Walker, Burges & Nicholas, in review 70 varieKes in common garden in Davis, CA
- 54. January 2015, ScientificAmerican.com 61 Will We Still Enjoy Pin t Noir?Winegrowers are trying to preserve the flavor of your favorite reds and whites as climate change alters the compounds in grapes By Kimberly A. Nicholas January 2015, ScientificAmerican.com 61 The over-vine cooling treatment was similar to a micro- sprinkler installation with spaghetti tube risers about a foot above the canopy, terminating in the misting heads. January 15, 2009 Investigating Low-Volume Approaches to Vineyard Cooling High heat can damage both fruit and foliage. A group in Napa is investigating alternatives to overhead impact sprinklers. by Mark Greenspan In last month's column I indicated that a survey of Sonoma/Mendocino growers revealed that use of overhead sprinklers to cool fruit during hot weather periods is a common practice in warmer growing regions of the North Coast. The downside of overhead sprinklers is that they are tremendous users of water and suck up water at the most demanding time of day. We don't know if the dry spring rainfall patterns experienced in 2007 and 2008 were a harbinger of things to come, but water conservation can be expected to be on the minds of our industry for now and for good. Why Cool Vines? The moderate climate enjoyed by the North Coast is frequently interrupted by periods of high heat. The heat waves can reach well into the 100s, sometimes reaching above 115°F. While foliage is sensitive to heat, it has the advantage of transpiration, which is a natural way in which leaves cool themselves by evaporating water from their interiors. On the other hand, fruit lack active stomatal pores and cannot cool themselves as effectively as leaves. Pigmented fruit will absorb additional energy from the sun as it reflects less sunlight energy than light-skinned grapes. Outer berries, exposed to direct sunlight, may reach 15°F above ambient temperature. High temperatures are January 2009 Search past issues Subscribe Shaping Phenolic Compounds Thinking About Making Sparkling Wine? Product Review Update: Vineyard Weather Stations Investigating Low-Volume Approaches to Vineyard Cooling Retail Sales Analysis: Overall Wine Sales Up 4.2 Percent through September Risks, Rewards of Direct Shipping Which HR Practices Improve Profitability? How the Economy is Affecting the On-Premise Wine Business People ISSUE WINEMAKING GRAPE GROWING SALES & MARKETING FINANCE & ADMIN Investigating Low-Volume Approaches to Vineyard Cooling http://www.winebusiness.com/wbm/?go=getArticle&da Wine in the world Wine & climate Climate change Impacts AdaptaKon What can I do?
- 55. Looking in the mirror first… Sonoinspired.com
- 56. High-‐impact individual acKons Wynes & Nicholas, in review
- 57. High-‐impact individual acKons Wynes & Nicholas, in review Based on: • 42 sources (25 peer-‐reviewed) • 16 countries • 161 scenarios
- 58. And beyond individual actions…. (Based on O’Brien and Sygna, 2013; Sharma 2009) 58
- 59. Thank you! kimnicholas.com (all publicaKons & ScienKfic American arKcle available-‐ see blog post “tasKng climate change”) @KA_Nicholas