Grapes are one of the most finicky fruit to grow. They need just the right soil, amount of water and sunlight, and ideal temperatures; if any of these factors are off the grapes become flabby or tart, and the magic attained when opening a perfect bottle is lost. This is why climate change is fast becoming such a monumental issue within the world of wine.

The Beginning of the End?

But don&rsquo;t worry, it isn&rsquo;t all fire and brimstone. Cooler regions are actually thriving. In the past, wine production could occur only within the latitudes of 30 and 50 degrees. Southern England lies around 52 degrees, north of that traditional latitude window and once thought too cold for grapes to fully ripen. As temperatures rise, however, English wine production has been increasing with the introduction of first class sparklers from producers like Nyetimber and Chapel Down. And why not? There is an abundance of white, chalky soil in certain parts of southern England, the same soil so coveted in Champagne. The English use the same three grape varieties (Chardonnay, Pinot Noir, Pinot Muenier) as their French counterparts to the south, as well as the same traditional method for wine production. English sparklers tend to have a little more orchard fruit and rustic qualities, but the top producers can spar with the best of them.

Champagne, on the other hand, once considered very cold and continental, only declared vintages in the best years when their grapes received ample sunshine to fully ripen. Global warming has brought an abundance of vintage worthy years, but there is now danger that the pendulum will swing too far in the other direction. If it continues to warm in this region, there is danger that the grapes will become flabby, losing the crisp, brioche-like minerality that Champagne is so known for. The solution is still up in the air, but a lot of producers have started setting up shop in new regions; the classic Taittinger in England and Roederer in Anderson Valley, California. Other previously too cold regions, like Norway and Denmark, are also getting into the wine game, which could result in exciting new varieties and styles.

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Wine Production is Looking Up

For those who can&rsquo;t expand north or south, production is starting to look up&hellip; literally. In Argentina, producers are pushing to new heights with vineyards in Salta planted at up to 11,000 feet. These grapes still receive sun and heat during the day, but benefit from a greater diurnal shift, the difference of temperature between day and night. Higher altitudes mean cooler temperatures at night which give the grapes time to rest, ripen more slowly, and keep that fresh acidity that is so important to great winemaking.

Washington producers are also starting to push upward with regions like Walla Walla Valley experimenting with heights of 3,000 feet. The wines are refined, with silky tannins and lush fruit. The alcohol per glass in Washington wines hovers closer to 14 percent, a welcome quality when so many Napa wines are sitting at up to 15.5 percent! This is because the hotter it gets the more the grapes ripen and the more sugar they contain. When the yeast eats the sugar it produces alcohol, hence more sugar equals higher alcohol after fermentation. One solution is to pick the grapes earlier in September instead of October when they aren&rsquo;t as ripe, but without that extra hang time there is a risk of picking a less complete, complex grape.

The New Grapes on the Block

What if a producer can&rsquo;t move north or upwards? One solution: introduce new grape varieties that can stand up to warmer weather. Bordeaux has a long history and reputation for Cabernet Sauvignon, Merlot, and Cabernet Franc (Malbec, Carmenere, and Petit Verdot are also allowed in red wine). These have been the go-to grapes that made this region infamous. The French also take pride in tradition, so it&rsquo;s an indication that things must really be warming up for them to consider change. For the first time in hundreds of years, new red grape varieties are allowed in small proportions to help producers adapt to climate change.

The new red grape varieties are Arinarnoa, Castets, Marselan, and Touriga Nacional. Arinarnoa is a cross (when two grapes of different pedigree cross pollinate) between Tannat and Cabernet Sauvignon created in France in 1956. Castets is a rare grape variety originating in southern France. Marselan was developed in 1961 from crossing the grapes Cabernet Sauvignon and Grenache. Touriga Nacional is from the Douro region of Portugal and often used for port. All these grapes have something in common, they are late ripening, often smaller berried and thicker skinned; perfect for warmer temperatures and retaining structure and acidity. French law states that these new grapes can make up no more than ten percent of the wine blend, and the results will be reevaluated after ten years. Stay tuned for its progress.

Looking to the Future

The good news is that wine is an ancient tradition that isn&rsquo;t going away any time soon. Scientists and agriculturalists continue to study both climate and fruit to develop solutions. More and more farmers are developing sustainable and biodynamic practices to rejuvenate the land. And we, as consumers, have more opportunities to buy local to reduce our carbon footprint. So whether you&rsquo;re looking up, to the north, or trying something new, keep enjoying a great bottle of wine. I believe that&rsquo;s one thing that will always good for the planet&hellip; and the soul.

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Grapes are one of the most finicky fruit to grow. They need just the right soil, amount of water and sunlight, and ideal temperatures; if any of these factors are off the grapes become flabby or tart, and the magic attained when opening a perfect bottle is lost. This is why climate change is fast becoming such a monumental issue within the world of wine.

Climate Change and the Future of Wine

Wines from grapes grown in higher altitude areas with cooler climate has become quite the trend recently. This specific growing environment gives intense flavor but elegance and freshness to the final wines. To highlight and champion these conditions more and more winemakers are starting to use alto as a marketing and labelling term to show their grapes were grown in high altitude vineyards.

Decoding the wine label: Alto

Brut is a word often seen on labels for different kinds of sparkling wine. As you may have discovered when drinking these wines, it indicates that the wine is dry, meaning there is no perceived sweetness in the wine. But how about Extra Brut or Dry, what do they mean and are they the same as Brut?

Decoding the wine label: Brut

Semi-sweet Riesling, a type of wine falling out of style. It’s a shame, since these wines are perfect to pair with flavorful cuisines like Asian or Mexican, or simply drink as they come under the summer sun. The higher level of sugar left in the wine also means that the alcoholic fermentation was stopped before finishing, providing a wine with lower alcohol level and therefor easier grabbing a second glass of.

Decoding the wine label: Spätlese

Have you ever heard the word Xinomavro? Most have not. It is however a word on many sommeliers’ lips today, as it happens to be considered the grape variety with the highest quality in Greece, and one that is trending at the moment. The fact that Greece have been making wine for a long time comes as no surprise, but they have never exported an amount to make sure wine lovers around the globe tried it. With the growing wine tourism many have discovered these wines and are serving them in wine bars and restaurants in many countries today.

Decoding the wine label: Xinomavro

Chianti Classico, Valpolicella Classico, Soave Classico… Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

Decoding the wine label: Classico

In the rarefied world of fine wine, where bottles can command prices equivalent to luxury cars, authenticity is everything. Laurent Ponsot's gripping memoir "FBI: Fake Bottle Investigation" reads more like a high-stakes thriller than a traditional wine book, chronicling his relentless pursuit of one of the wine world's most infamous counterfeiters, Rudy Kurniawan.

From Burgundy's Vineyards to the FBI's Most Wanted: A Winemaker's Quest for Justice

Chablis – one of the more popular styles of wine today and a region known by many. Most are familiar with the word Chablis and the light, fresh white wine with a touch of minerality it brings. Even though it’s a renowned wine, few knows what it really is.

Decoding the wine label: Chablis

Many grape varieties around the world of wine have names local to the region or country they’re grown in, even though they’re exactly the same. The most famous example would be Syrah in France where the same grape is named Shiraz in Australia. Another variety with two names is Pinot Grigio, or Pinot Gris.

Decoding the wine label: Pinot Grigio

Have you ever seen the term sur lie on a wine label? It’s not a grape and not a wine region, but a winemaking method used to give certain styles of white wine a rounder texture and a more complex flavor profile.

Decoding the wine label: Sur lie

Craftsteak - MGM Grand

Maria Valetta, wine educator, and certified sommelier, and Robert Tas review the wine list at Craftsteak, Las Vegas

Wine List Review of Craftsteak Craftsteak by Tom Colicchio at MGM Grand, Las Vegas

Maria Valetta

Craftsteak

RT): Hi Everyone, welcome back to CorkRules! The wine podcast that&rsquo;s here to help YOU navigate all your favorite restaurant wine lists.

I&rsquo;m Robert Tas, along with Maria Valetta, Wine Educator, and Certified Sommelier, also known as Maria the Wine Blonde. Welcome back Maria

MV: Hello Robert! There&rsquo;s no shortage of steakhouses here in Vegas.. and today we have another great one!

RT: Great! Steak and wine is what&rsquo;s it&rsquo;s all about Maria, but before we get started, let&rsquo;s talk about CorkRules. CorkRules was created to help you navigate the wine list so you will always love the wine you drink. With CorkRules in hand, you can confidently and easily make selections from the wine list based on your wine preferences of flavor, style, region, and even price point. Plus, you can check out which wines your friends loved and try them for yourself. So have a listen as our top Sommeliers help you find those hidden gems, value wines, and those special celebration-worthy bottles.

Today we are talking about Craftsteak in the MGM Grand, Hotel and Casino and pretty much, the name says it all.. expertly crafted food and superior steaks served front and Center. Celebrity chef Tom Colicchio has a passion for creating menus that appeal to all lovers of food: from seasonal additions to the signature menu to a comprehensive award-winning wine list, Craftsteak promises a meal bursting with flavor! So how do the wine options look to you, Maria?

MV: Pretty Crafty! Hahah I can see why this list has received so much recognition. They have one of the biggest selections of half-bottles I have seen in Vegas so far. And half bottles are great because you can have more options while spending less and still keep your wits about you .. and if you&rsquo;re the opposite and want to make sure you and your guests have more than enough to go around then their expansive selection of Large-format bottles are going to be very attractive. They also have some fun spirit flights (I don&rsquo;t see that often) and I love how they label the dessert wine section as Liquid Dessert&hellip; something I&rsquo;m very fond of!

RT: Me too, I also like to drink my dessert&hellip; well let&#39;s save some room for that at the end of the meal&hellip;So what are your favorite selections for wines by the glass to get us off to the right start?

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MV: I like the idea of starting with the William F&eacute;vre, Champs Royaux, Chablis, 2019, I think a nice Chablis from a great producer like this is a great start especially if you&#39;re going to order from the raw bar part of the menu like the seafood tower the shrimp cocktail or the oysters, Chablis is going to go fabulous with all of those options and this is a really good quality one.

now if you&#39;re sticking with the meatier starters on the menu like the pork belly with braised red cabbage or the hand-cut Wagyu tartar then the 2021 Four Graces Willamette Valley Oregon pinot noir is going to be my lighter-bodied red option and if you want something that&#39;s going to carry you through the meal and go with your steak then the Corazon Del Sol 2019 Malbec from Mendoza Argentina is going to be a great bet. Now IF you want to go higher-end they have some top selections by the glass from some super fabulous producers, one I love from Bordeaux, the Chateau de Pez 2017 from St. Estephe on the left bank of Bordeaux.

RT: wow that&rsquo;s great they offer THAT by the glass, I would definitely pay a little more for access to special by the glass. Speaking of access to more options.. what ARE &nbsp;your favorites of those half bottles?

MV: Standouts for me are the Lopez de heredia vina tondonia reserva 2008 from Spain, that&#39;s gonna be awesome, and also the Tamber Bey Rabicano Deax Chevaux Vineyard 2015 Bordeaux style blend. This full-bodied single-vineyard beauty is going to knock you out of your chair.. especially for that great price.

RT: So speaking of price, How about we jump into a few more stand-out value bottles on this long list, can you help us navigate here? 
MV: sure thing, SO since we are talking about a steakhouse I think focusing on some great values in the red category is a great place to start as I am eyeing that 24-hour braised short rib with Cipollini onions &hellip; and with that, the Mending Wall 2017 Cabernet Sauvignon from Napa Valley - this winery pulls from vineyards all over Napa Valley usually sourced from small family-owned producers and that&#39;s what makes it a little bit more affordable but this is still a bold powerful wine. Another great option would be the Del Dotto Cave blend 2020 also from Napa Valley, a red blend, we actually have a friend who literally only only only drinks Del Dotto wines because he loves them so much. And then a great option from the old world is the Blason d&rsquo;Issan 2015 the second label of the famous third-growth wine Chateau d&rsquo;Issan from Margaux in Bordeaux.

RT: I love those second labels&hellip; so much more affordable while still having tremendous quality.

MV: Agree and they so have the Chateau d&rsquo;Issan the 2016 vintage should your date want to spoil you.

RT: EVERYONE likes to be spoiled a bit&hellip; what are your other favorites on the high-end here.

MV: well the other menu item that&rsquo;s calling my name is the Braised Lobster with lobster butter so a special white wine would be lovely, a nice rich round white like the Louis Latour Corton Charlemagne 2016, this coveted Grand Cru White Burgundy is a spectacular Chardonnay&hellip; I had the 2018 the other week and wow did it impress everyone at the table.&nbsp; All this smokiness, baked pineapple, delicate buttery notes&hellip; this and that lobster butter oh yeah!

RT: that is the cr&egrave;me de la cr&egrave;me&hellip; so you have a red on par to recommend?

MV: The Bodega Numanthia Termanthia 2010.. breakaway from the cabernet and try something thrilling! This tempranillo with this much age in it is going to be mysterious and complex and ever-changing in the glass&hellip; it may just steal the show!

RT: Spanish wine and steak is a really good match that is not seen often enough! I would have the Domestic Wagyu NY Strip with that Vino Tinto!

But wait before we run out of time Maria, tell us your liquid dessert choice.

MV: Almost forgot&hellip; after dinner, you&rsquo;ll find me sipping some Far Niente Dolce from Napa&hellip; served by the glass or the half bottle, The name of this sweet liquid golden-hued late-harvest dessert wine made from Semillon and sauvignon blanc grapes translates from Italian to the &ldquo;sweetness of doing nothing&rdquo;&hellip; basically it means &hellip;indulging in blissful relaxation&hellip; I can really get on board with that.

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RT: I sure could too! &hellip; well thank you Maria for finding us some fabulous gems on the wine list at Tom Colicchio&rsquo;s Craftsteak at MGM Grand in Las vegas. Thank you everyone for joining us today you can find more wine tips from Maria on Instagram @Mariathewineblonde. Remember the only rule in wine is &ldquo;drink what you LOVE&rdquo;.

MV: Have a favorite wine List? Let us review it here. Send us your requests at <a href="mailto:info@corkrules.com">info@CorkRules.com</a> You can find previous episodes on your favorite podcast platform and on

The CorkRules website. Be sure to follow @CorkRules on Instagram for episode and app updates. Prices and selections subject to change, please drink responsibly.

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CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

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