[Here’s the first part of the series: How climate change is redrawing the wine map.]

Since I first wrote in 2003 about how climate change was affecting wine, I’ve been keeping watch and talking about it to growers and producers around the world. In recent years, between intense heat, fires, drought, floods, frosts and power shutdowns, I don’t think any wine region has been as challenged by climate change as Northern California.

In the last month, I’ve written a four-part series on wine and climate change. It began with an overview, followed with a piece examining agricultural practices and then an article on how one large wine producer in Spain has become both a leader in the wine industry’s fight against climate change and in adapting to changing conditions. The final piece focused on how one region, Napa Valley, was responding to climate change.

I chose Napa for two reasons: It’s the best-known American wine region, and because I have spent a lot of time there discussing climate change over the last few years with some incredibly thoughtful people.

[Read the full story about how Napa Valley winemakers are fighting climate change.]

Every step of wine production can expel greenhouse gases into the atmosphere, from the agricultural methods used to tend the vineyard, to how grapes are fermented, how wine is stored and aged, how bottles are manufactured, how wine is shipped and how it’s sold.

“I got a note from United Airlines congratulating me for having traveled a million miles,” John Williams, proprietor of Frog’s Leap Winery in Rutherford, said. “I thought, forget about the farming, maybe I should stop going to New York City to sell wines.”