because climate change is threatening# wine production across the globe.

Geoff Bennett spoke recently with a wine# expert about the state of wine production## and got some recommendations# on which bottle to try next.

GEOFF BENNETT: The ever-expanding world of# wind looks a bit different today compared## to 50 years ago.

While consumption has# increased, the accelerating effects of## climate change have forced the industry to# adapt and adopt more sustainable practices.

We're going to dive into that part of the# business with noted writer and editor in## this industry who's out with a new book.# It's called "The World in a Wineglass:## The Insider's Guide to Artisanal, Sustainable,# Extraordinary Wines to Drink Now."

And it's written by Ray Isle.

He's also# executive wine editor for "Food & Wine."

Ray, thanks so much for being with us.

RAY ISLE, Author, "The GEOFF BENNETT: As we have reported recently on# the lowest level in some 60 years.

What accounts# for that and how are wine producers coping?

RAY ISLE: Well, there's a number# of things that account for it.

One is drying up, I guess you would say, lower price level of wines, in Europe, especially,# where the youngest generation kind of doesn't want## to drink with their parents or drinking.

And so# the supermarket level of wines there has shrunk.

But there's also been a lot of climate issues# which have affected grape production.

You see## it around the world, which is what the# climate is doing, everything from fires## in California, to hail in the wrong season# in France, to heat spikes And then all this makes growing# grapes for wine quite difficult.## People manage.

They keep going.

They# adapt to the climate shifting on them, but it's definitely thrown some wrenches# at vintners' ways, I guess you would say.

GEOFF BENNETT: There's been so much# consolidation in the wine and spirits industry.

Reading this book, I was shocked# to learn that much of the wine## consumed around the world comes from# just a handful of producers, RA Y ISLE: Yes, it's true.

I me on store shelves are brands that are owned# by three or four or five companies.

And I## wanted to write this book to write about# wineries that are working sustainably or## organically that are run by people who live# at the vineyard,who are on the vineyard,## are trying to express something of# a place and of personal passion.

And a lot of wines are not that.

They're# made in 100,000-gallon tanks and they're## enzymatically pushed through fermentation and# zapped with liquid tannins and whatever you## want.

And it makes a very pleasant beverage# product, I guess is the way you would say it.

That wasn't what I was after with this book.# I wanted to get to the kind of soul of wines## that really -- we're about the land, as an# agricultural product, as well as a drink.

GEOFF BENNETT: Yes, you# referred to the book.

Really,## it's an encyclopedia in GEOFF BENNETT: But the most interesting# part of this book in many ways is,## you talk about learning to describe wine based# on the stories t RAY ISLE: Yes.

GEOFF BENNETT: ... less so by the point system.

RAY ISLE: Yes, I think the point# system and partly because -- and I# have noticed this working at "Food & Wine," as I talk to consumers.# And I talk to yo There's just more and more interest in how# a wine was made and what you're putting your body when you're drinking# it.

And then the point system,## you don't get more points for being# organic And, additionally, it adds a kind# of pseudo-objective rating.

I mean,## it's really subjective, as we know.

All# critics ratings are subjective to some## degree.

But you say 94 points, and it sounds# very official.

And it's an opinion, as GEOFF BENNETT: Well, you were kind enough to give## us some recommenda So walk us through what you're recommending# th RAY ISLE: These are all wines# that come from the book that## are also just terrific for the Fi rst one is a Grgich Hills sauvignon blanc# from Napa Vall large winery.

And what's interesting to me# is, they work organically and regeneratively,## which involves keeping cover crops on the ground,# so the soil life -- soil stays alive, essentially.

But they do it at scale.

They have got a# couple of hundred acres of vineyard.

So,## they produce quite a lot of wine, but they# farm very responsibly at the same time.

And## this is a gorgeous sauvignon blanc.

It's# classic Napa Valley, a l plus a little bit of melon character,# adaptable to anything you might want to eat.

GEOFF BENNETT: And then# you also recommended a red?

RAY ISLE: Yes, and then so# th Chateau de Beaucastel, it's one of my favorite# quotes in the one of the great chateau nouveau# producers in France.

They have## been farming organically since 1950.# They have never put it on the label.

And Marc Perrin, who's the family that# owns it, said to me, his father said## to him there are the people who go to# church because they believe and there## are the people who go to church so they# can tell everybody they went to church So they have been organic for a# long time.

They don't promote bu t that's -- they believe in it.

And# it's just a gorgeous Southern Rhone re rich fruit, lots of power, lots of# flavor, sort of perfect for cold And then Lyndenhurst.

Spottswoode is one# of the great Napa Valley wineries.

Their## top cabernet costs a lot, but it's a great# cabernet.

They too have been -- they're in## the early wave of sort of organic# farming in Napa back in the 1990s.

But their Lyndenhurst wine, which# is their affordable cabernet,## is -- it's a beautiful bottle of cabernet,# re I say -- when you talk about organic# grape growing, that's not a flavor.## It doesn't -- the wine won't taste different# or weird compared to a normal Napa cabernet.

It's really a philosophy and approach to the land## and a way of farming that doesn't# involve a lot of agrochemicals.

GEOFF BENNETT: The book is "The World in a# Wineglass: The Insider's Guide to Artisan Sustainable, Extraordinary Wines to Drink Now."

Ray Isle, thanks for your time.

RAY ISLE: Thank you so much fo