University of Vermont scientists are confirming what many have been suspecting over the last few years. Owing to a warming climate, the Northern Forest is changing, and fast. The transition zone separating the hardwood from conifer forest is Ground Zero for this transformation.
According to the Boston Globe, on Camel's Hump in Hunington, VT, UVM ecologist Brian Beckage has found that at 2600 feet, the heart of the transition zone, "cold-loving trees had declined from 43 percent to 18 percent. Northern
hardwoods increased from 57 percent to 82 percent. Overall, the entire
zone shifted upward several hundred feet." Talk about dramatic data! As a lover of red spruce and balsam fir, the green fringe of Vermont's Green Mountains and the tell-tale conifers of its summits, this news is like a dart to my heart.
This same passion prompted me to write the following essay in 2004 for the 10th Anniversary issue of Northern Woodlands magazine. Had I seen Beckage's data, not sure I would have been so casual in the piece.
Wine and Woods
Northern Woodlands Magazine Summer 2004
I like wine -- a lush Napa Valley cabernet, a big Barolo, a white burgundy from Montrachet. It’s the earthiness, the taste as old as water. Which is why I happened to notice the fleet of Vermont varietals filling the shelves last summer, from the homeliest general store to the fanciest wine merchant in Burlington. Turns out winemaking in cooler regions like Vermont has gotten easier in recent years as temperatures around the globe have increased, about one degree on average since 1900 and more in the higher latitudes. Warm air causes sugar inside grapes to be released which in turn leads to ripeness, and wine.
In Vermont, the moderating effect on the area’s climate of Lake Champlain, around which most of the state’s vineyards can be found, has clearly helped local winemakers. But the recent rise in the number and quality of wines produced, and the stories from other winemaking regions like Oregon and Italy, which have seen dramatic improvements in their wines on account of sharply warmer temperatures, suggest that global climate change is also a factor.
Now as much as I like wine, I like trees better. I’m a woodlands guy, not a vineyarder. So I have to ask myself, if the region’s winemakers are benefiting from higher temperatures, what does this mean for our forests? After all, what climate change may give, it can also take away. In my view, the most significant change to New England’s woodlands in the last decade is the realization that climate change might fundamentally alter their make-up and use.
Take the maple sugar industry, for example. The delicate chemistry that regulates maple sap flows will likely be disrupted by warmer winter days and nights, reducing the amount and quality of sap produced. In addition, sugar maples and other tree species in the North Woods, especially the broadleaf trees, stand to be harmed by rising temperatures as severe ice storms, like the one in 1998, become more common, wreaking havoc on the forest canopy. This, in turn, will affect not only the wood products industry but the very look and feel of the forest.
I don’t know about you, but I like my North Woods just the way they are, remembering that it’s the region’s colder climate, among other key factors, that best distinguishes these forest ecosystems from their more temperate cousins to the south. I fear the effects climate change may bring, however uncertain they may be, and can only hope that as forest users we do all we can to keep what makes the North Woods the North Woods.