Winemakers in France's Champagne region have been officially allowed to increase the alcohol strength of champagne for the first time, raising the permitted level from 13 percent to 15 percent, according to a BBC report cited by Russian outlets. The change was granted because of the effects of extreme heat and drought on this year's harvest.
Grapes grown in the Champagne region accumulated unusually high sugar levels this summer, which meant they already carried a higher potential alcohol content at the time of picking. After the second fermentation that gives champagne its sparkle, a small share of the wines produced this year could reach 13.1 to 13.2 percent strength, above the previous legal ceiling.
An Unusually Early Harvest
The summer of 2026 was also notable for how early the grape harvest began, with picking starting in early August, far sooner than usual. Champagne, produced in the Champagne region of northeastern France, is a sparkling wine made through a lengthy fermentation and aging process, and any bottle labeled with the name must come from that specific region under French law.
Champagne made with the higher alcohol content will not reach shelves before 2028, since the drink requires at least 15 months of aging before release. Producers are hoping the unusual conditions will translate into particularly high-quality wine, even though the overall volume of this year's harvest is expected to be smaller than normal.
Wine Production Set to Fall
More broadly, an initial estimate from France's Ministry of Agriculture points to national wine production dropping in 2026 to a multi-year low. Output is projected to fall below 34 million hectoliters, which would make it one of the weakest years in the past three decades. That figure would be 6 percent lower than last year's total and 17 percent below the average of the past five years.
