Climate effect on wine production

[Jerry D Mead]

Foodie...It goes beyond that, because if you over-ripen grapes (when that's posssible) even in cool climates the acid drops as sugar elevates. I think it's because the mold raisinizes the grapes in such a short time that what acid that is there is maintained...and the sugar doesn't really increase...except as to the total sugar to juice relationship...because there is so little juice remaining the sugar (brix) percentage goes sky-high.

One of our more technically oriented types can probably explain it better.