Record temperatures raise champagne’s alcohol content, French producers granted special permission for 2026

Champagne produced in the French region of the same name may have a higher alcohol content this year, after authorities temporarily allowed the limit to be raised from 13% to 15%.

The measure is linked to unusual weather conditions during the summer, which brought record temperatures and drought. These circumstances led to higher sugar levels in the grapes, which yeast converts into alcohol during fermentation.

However, the decision is not expected to affect most of the production. Only a limited number of wines may have slightly exceeded the 13% limit during the second fermentation, the process that gives champagne its fizz, reaching around 13.1% or 13.2%.

For this reason, the new 15% limit has been approved as an exceptional measure and will apply only during 2026.

This year’s season has been described as one of the most unusual in the history of the Champagne region. It began with severe spring frosts, was followed by early flowering, and saw five heatwaves during the summer.

The region also experienced the earliest harvest ever recorded. According to the industry association Comite Champagne, the impact of climate change could make such a situation commonplace within 10 to 15 years.

Maxime Toubart, co-chair of Comite Champagne, said that higher temperatures in the future could turn this year’s unusual harvest into a normal occurrence within 10 to 15 years.

Despite the higher alcohol content, this may not necessarily be an advantage for producers in the market. Experts note that consumers are increasingly seeking drinks with lower alcohol content.

Champagne made from grapes harvested in 2026 is not expected to go on sale before 2028, as it must mature for at least 15 months.

Climate change has caused average temperatures to rise worldwide and has increased the frequency and intensity of heatwaves. Europe is among the regions warming the fastest, at a rate around twice the global average.