Climate change is about to start hitting us where it really hurts: our champagne. With temperatures heating up in France’s normally cool region of Champagne, Bloomberg reports that it might be hard for “the taste we love” to last.
This isn’t the first article or study to connect climate change with something that seems well, frivolous. In January, reports declared that chocolate could become extinct by 2050. Last year, skiing enthusiasts were stressed to find out that the ski season could vanish from the country’s lower altitude resorts by 2090. What’s next? Caviar?