Winemakers Worry Wildfires Will Leave Whiff Of Ashtray In Their Wine
Grapes exposed to smoke from wildfires can absorb compounds that carry over into wine and ruin the flavor. The problem is only expected to grow as extreme weather events become more frequent.
This has been tough year for America's west coast vineyards. Wildfires in October in Northern California and this month in Southern California have left acres of wine country scorched and black. While California's 2017 grapes have been safely harvested already, winemakers around the world are wary about a threat that is growing along with the frequency of wildfires: smoke taint.
Smoke taint can happen when grapes are exposed to smoke. The resulting wine has an unpleasant taste, often described as ashy, burnt, and ashtray. California's growers might have lucked out this year, but significant wine regions, including in Australia, is anticipated to make it worse.
