French Heatwaves Push Champagne Alcohol Content to Record Levels

Unprecedented heatwaves in France have significantly impacted the country's champagne-producing regions. The extreme heat led to an unusual harvest in which grapes developed higher sugar content than normal. Since sugar converts to alcohol during fermentation, the resulting champagne can now reach up to 15% ABV. This marks a notable shift for a drink traditionally known for its lower alcohol levels. Winemakers are now permitted to produce bubbly at this elevated strength following the atypical harvest conditions.