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.
An opened bottle of wine quickly begins to oxidize, losing its flavor and becoming undrinkable. Most wines oxidize after two or three days, although careful storage can extend the life up to about a week. Red and white wines with higher levels of acidity, such as Riesling or Sauvignon Blanc, oxidize less rapidly.