The wine industry must quickly and dramatically change the way it does business if it hopes to survive the impacts of global warming.
That was the stark message delivered last week by a Spanish wine expert who has studied the challenges climate change is already posing to winemakers in his country.
"If business continues as usual, in 50 years who is going to give a damn about wine? That's not going to be our biggest problem," Pancho Campo, founder of the Wine Academy of Spain, told about 100 people who attended a seminar in Sonoma on climate change.
The event at Gloria Ferrer Winery was billed as the first U.S. conference focusing on the impacts global warming will likely have on the wine industry.
Several studies have predicted that some of the world's most prized grape-growing regions could eventually become unsuitable for growing fine wine grapes if global temperatures continue to rise.
But last week's event was unique because it detailed not only how winemakers may be able to adapt to climate change, but also how they can minimize their own emissions today and help avoid the worst-case scenarios of global catastrophe.
"It's not about 2050. It's about today," said Paul Dolan, co-owner of Mendocino Wine Co. in Ukiah and a leader in the industry's sustainability movement. "We have to arrest the carbon emissions going into the atmosphere in the next five years."
Global temperatures have increased 1 degree, on average, since the Industrial Revolution. The increase is responsible for droughts, glaciers' melting, sea levels' ris-ing and many species' going extinct, Dolan said.
Some scientists believe the global changes under way may be manageable if emissions -- particularly carbon dioxide from burning fossil fuels -- can be reduced soon.
"But with one more degree, all bets are off," Dolan said.