Cosmos Magazine has a long and interesting article about the importance of terroir in wine-making.  That term is hard to describe exactly, but encompasses the local conditions under which a wine is made, including the particular soil qualities, the micro-climate, and even the type of microbes in the area, which can impart unique flavors to the wines as they ferment.  The article describes how scientists are learning more about how local conditions affect the character of the wine.  It also discusses how changes in climate over time are expected to radically affect terroir by changing micro-climates in the wine-growing regions and moving the areas most suitable for wine-making to the north to areas with different soils and microbes, which might change the character of the wines in ways that are hard to predict.  You can read the article here.

Source: Commons Wikimedia
Source: Commons Wikimedia