Hints of smoke and wood ash


Will wildfires affect the taste of Oregon's wines?

"Greg Jones, a wine climatologist who runs Linfield College’s wine education program, said smoke has the potential to “taint” wines. Smoke particles from wildfires or grass fires can stick to the waxy outer layer of grapes. That crenulated surface, unnoticeable to the naked eye or touch, has the ability to hold small particles, like yeast, bacteria or smoke.

For drinkers, smoke-tainted wine can have an “ashy” or “petrol” nose and a flavor that’s different and harsher than the “leather” and “earthy” qualities often imparted from oak barrels, which are burned slightly on the inside, Jones said.

The biggest problem for winemakers is that they don’t know all the specifics of smoke and its effect on grapes. Researchers are still trying to answer the crucial questions of just how much smoke and what kind of exposure creates the problem. For now, Jones said, “sufficient smoke within the canopy or vineyard zone” could be enough to adhere to and permeate the fruit’s skin."
We experienced that here a few years back.  It’s all about the story, the price, and the posh labels.  One of them had burnt edges and a few of the other ones had fire and smoke designs.  All in all, it was pretty successful.

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