Climate change could have a major impact on the taste of iconic Champagnes, it is claimed.

Growers in the region have already reported that rising global temperatures have helped to bring more quality and consistency to Champagne, producing finer wines.

However, Denise Medrano, chief blogger for lovethatwine.co.uk, believes that if temperatures go much higher, many of the well-known characteristics of Champagne will evolve and possibly be lost forever.

Warmer weather means that the thin base wines will become more alcoholic and lose their acidity, she claims, adding: "To make a long story short, Champagne needs the thin acidic base wines to produce champagne.

"They will have to pick earlier and earlier to maintain the acidity but if they do that then they risk picking fruit that is unripe resulting in all sorts of unpleasant side effects."

Pierre-Emmanuel Taittinger recently claimed that he was concerned about the long-term implications of climate change, while admitting that the rising temperatures of the last decade have been "great" for Champagne.