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.
The pH scale goes from 0 to 14, with 0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side: between 7.35 and 7.45.