Belgian winegrowers expect record harvest thanks to warmer climate
Once the domain of a few hobbyists, Belgian wine production has quietly grown into a multi-million-euro sector, and thanks to a warmer climate, 2025 could be its best year yet.
“It looks like we’ll start harvesting in three weeks—twenty days earlier than usual,” Lodewijk Waes told de Morgen. He has been growing wine on the outskirts of Ghent for two decades. “Last year, I lost 30 per cent of my crop. But the weather’s been much better this year.”
Climate shift boosts growth
After a disastrous 2024, which saw production halved in some areas, growers are cautiously optimistic. “You can never be sure until it’s in the barrel,” Waes says. “A single hailstorm or outbreak of mould can ruin an entire year’s work.”
The signs for 2025, however, are promising with little spring frost, a warm early summer and another heatwave expected next week. “We could match the 2023 harvest—or even surpass it,” Waes adds.
From hobby to industry
Belgium’s wine sector has grown rapidly, with vineyard area increasing tenfold in the past 15 years to nearly 1,000 hectares. In 2023, production reached a record 3.5 million litres. The key driver is climate change.
Grapes thrive on warmth, and rising temperatures have made Belgium more favourable for cultivation, particularly of sparkling and white wines.
“Not all grapes flourish here, but we’re in a sweet spot for white and sparkling varieties,” says Waes. Sparkling wines now account for over half of Belgian production, followed by whites at 36 per cent. “It’s still a bit too cold for rosé or red. They need much more sun to build up sugars.”
Belgian sparkling wines regularly win awards and are increasingly recognised internationally. “They can hold their own with top-tier sparkling wines,” says sommelier Andy De Brouwer.
While the sector is now worth millions, with around four million bottles sold each year at an average price of 15 euros, it remains dominated by small-scale growers. There are about 300 across the country, and most vineyards are no larger than three hectares.
“That's tiny compared to traditional wine regions,” says Professor Dany Bylemans (KU Leuven), an expert in fruit growing. “And smaller producers struggle to afford the machinery that could make their work easier. It’s a very labour-intensive business.”
A young sector finding its feet
Growers must often handle every step themselves—from cultivating the vines to vinification and sales. “These are very different skill sets,” Bylemans notes. “Being a good farmer doesn’t make you a good winemaker. And because the ecosystem around Belgian wine is still young, there’s little support.”
Many growers, like Waes, entered the sector as weekend enthusiasts. A lawyer by training, he planted his first vines twenty years ago. “It was just half a hectare at first. Now I’ve got four. It’s become a second profession, but every euro I earn goes straight back into it.”
Unlike in France or Italy, Belgium lacks strict regional regulations governing which varieties can be grown. That freedom, while attractive, has drawbacks. “You’ll see people planting Chenin Blanc just because they like it,” says De Brouwer. “But it might not ripen properly here.”
This diversity can hinder commercial success. “There’s no clear Belgian style,” De Brouwer adds. “We don’t specialise in a particular grape or method.”
With climate zones shifting and old wine regions grappling with rigid rules, Belgium may soon find itself in a stronger position. “You might only be able to make Champagne in Champagne for a few more years,” De Brouwer says. “After that, the soil might no longer cooperate.”
Vignoble des Agaises in Wallonia © PHOTO BELPRESS
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