Regional effects of global warming vary in nature. Some are the result of a generalised global change, such as rising temperature, resulting in local effects, such as melting ice. In other cases, a change may be related to a change in a particular ocean current or weather system.
In general, white wines exhibit more acidity than red wines. Acidity gives wine its crispness on the palate. A dry wine needs good levels of acid to provide liveliness and balance; sweet wine needs acidity so it does not seem cloying. Too much acidity will make the wine seem harsh or bitter; too little and the wine will seem flabby and dull.
1 Champagne: When it comes to sparkling wines, opt for extra dry, brut or extra brut sparkling wine and Champagne. The residual sugar levels will be in the 0.6 - 2.0 percent sugar per liter range (or 6 to 20 grams of sugar per liter of wine), with extra brut being the driest wine and lowest in sugar content. Fortified Wines: Fortified wines (like Port, Sherry, and Marsala) can weigh in as high as 15 percent residual sugar (or 150 grams of sugar per liter) but often run a little lower in the 5 percent range.