How climate change is altering the taste of wine, coffee and chocolate

Climate change is increasingly affecting not just crop yields but also the taste of food, according to the portal "Saladplate". Higher temperatures, shifting rainfall patterns and more frequent extreme weather are altering the balance of sugars, acids and aromatic compounds that develop in plants.

Wine, coffee and cocoa

In winemaking, grapes are increasingly ripening earlier, which raises sugar levels and potential alcohol content while reducing subtler aromatic notes. In France, winemakers are already testing heat-resistant grape varieties previously grown mainly in Spain and Greece. A researcher at the University of California, Berkeley notes that wine's character depends not only on soil and climate but also on traditional knowledge and people's connection to a specific place.

Coffee growers in Latin America are testing new varieties better able to withstand higher temperatures, since even small changes in growing altitude or sunlight exposure can significantly alter coffee's flavor. In Mexico's Tabasco state, a cocoa grower has observed that shifting rainfall patterns affect bean fermentation, making some harvests more bitter and less fruity.

Vanilla, cheese, apples and oysters

In Madagascar, stronger cyclones are damaging vanilla plants and reducing levels of the compound responsible for their characteristic aroma. In the French Alps, changing grazing seasons mean cows and goats feed on different vegetation, altering milk taste and, consequently, the cheese made from it. Studies in Japan show apples have become less acidic, softer and more watery compared to the 1970s, attributed to warmer winters and earlier flowering. In North Carolina, rising sea levels are increasing water salinity, which is changing the taste of oysters.

Adapting to change

Producers worldwide are already experimenting with new varieties, shading and alternative growing methods to preserve characteristic flavors under changing conditions. "Saladplate" concludes that the challenge is no longer just maintaining yields, but also preserving taste and the traditions tied to it. Climate resilience means being able to sustain food production under shifting conditions, while cutting greenhouse gas emissions can help limit future climate risks to agriculture.