Could you briefly describe how you perceive the current sentiment in the wine industry?
Prof. Dr. Claudia Kammann:
The mood in the wine industry is quite tense. Smaller family-run wineries, in particular, are struggling due to declining wine consumption and the increasing importance of direct sales. At the same time, climate change presents additional challenges: heatwaves, the risk of late frost due to premature budding, and an accelerated harvest schedule create ongoing issues for winemakers. The changing weather conditions require vineyards to react more quickly, often leading to a harvest conducted under intense time pressure. Smaller wineries are particularly affected, as larger estates typically have the financial resources for modern technology and necessary adaptations.
Climate change is affecting winemakers worldwide and leading to lower yields. How can winemakers prepare? What advice would you give them?
Prof. Dr. Claudia Kammann:
Winemakers should pay special attention to the risk of late frost and, if necessary, implement protective measures such as heating cables in frost-prone areas. Additionally, upgrading machinery is essential to allow for rapid harvesting during critical periods. Proper soil management can help improve water retention and increase vine resilience. For instance, incorporating biochar into the soil enhances its structure and water-holding capacity. Sun protection measures for the vines, such as applying reflective coatings, can also help mitigate heat damage. Ultimately, adapting to climate change involves a combination of many small solutions that must be tailored to each vineyard's specific needs.
At Geisenheim University, future winemakers are trained to face these evolving challenges. How do climate change and extreme weather conditions factor into your teaching and research?
Prof. Dr. Claudia Kammann:
Climate change is already a firmly established topic in both teaching and research at Geisenheim. Many of our students come from winemaking families and experience its effects firsthand. Issues such as late frost protection, sunburn, premature ripening, and must weight are therefore ever-present. Research focuses on delaying ripening processes to preserve the freshness of varieties like Riesling. Innovative cultivation methods such as agro-photovoltaics (Agri-PV), which combine solar energy generation with vine protection, are also being explored. Additionally, comparisons between organic and conventional farming methods under extreme conditions are a major area of study. Our goal is to equip the next generation of winemakers with the tools they need to respond flexibly to these new challenges.
Winemakers worldwide must adapt to these changes. What impact will this have on wine enthusiasts and their consumption habits? Do you see any positive developments driven by climate change?
Prof. Dr. Claudia Kammann:
Winemakers will need to be more flexible in response to annual variations, which may also lead to changes in flavor profiles. In some cases, this can be beneficial – for instance, varieties like Riesling may ripen more reliably. However, premature ripening can also alter a wine’s aromatic profile. Overall, unpredictability will increase. One positive aspect is the expansion of viticulture into northern regions – such as the rise of high-quality sparkling wines from England. Additionally, winemakers are developing a more innovative mindset, embracing experimentation that leads to fresh ideas and new wine styles. Ultimately, this benefits wine lovers, bringing diversity and exciting new offerings to the market.
Do you have a favorite anecdote about wine that you enjoy sharing?
Prof. Dr. Claudia Kammann:
I don’t have a classic anecdote, but I do have a story that left a lasting impression on me: I visited an organic winemaker practicing regenerative viticulture. His soils were so healthy and vibrant that even during hot summers, his vines thrived, while neighboring vineyards suffered from vinegar rot. The contrast was striking. This experience underscored for me the critical role of soil health in vine resilience. It was a key moment that reinforced our research focus in this direction.
Our final question: Do you have a favorite wine? Can you tell us how you discovered and fell in love with it?
Prof. Dr. Claudia Kammann:
I don’t have a single favorite wine, but I really enjoy exploring diversity. I particularly enjoy Riesling when it develops honeyed fruit notes. For reds, I prefer light, fruity blends with subtle barrel aging, such as those made from Merlot, Grenache, or Syrah. I’m also fascinated by the new disease-resistant grape varieties. When crafted well, they offer not only great taste but also sustainability in the glass – something that excites me and demonstrates how forward-thinking viticulture can succeed.
Claudia Kammann, thank you for this inspiring conversation.