Pass the shiraz: how Australia’s wine industry can adapt to climate change | Gabi Mocatta, Rebecca Harris and Tomas Remenyi
Written by Gabi Mocatta, Rebecca Harris and Tomas Remenyi for the Conversation
We created a world-first atlas to help secure Australia’s wine future. It shows that all 71 wine regions in Australia must adapt to hotter conditions
Many Australians enjoy a glass of homegrown wine, and $2.78bn worth is exported each year. But hotter, drier conditions under climate change means there are big changes ahead for our wine producers.
As climate scientists and science communicators, we’ve been working closely with the wine industry to understand the changing conditions for producing quality wine in Australia.
Related: How to become a wine connoisseur on Zoom | Fiona Beckett on wine
Related: Australia has a problem with climate change denial. The message just isn't getting through | Greg Jericho
Gabi Mocatta is a research fellow in climate change communication with the climate futures program at the University of Tasmania. Rebecca Harris is a senior lecturer and manager of the climate futures program at the University of Tasmania. Tomas Remenyi is a climate research fellow, of the climate futures program at the University of Tasmania.
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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