Wildfires Affecting Grapes
The California wildfires earlier this summer have had an adverse affect on some vineyards. Winemakers report smokey smells eminating from their grapes and juice. The largest problem area seems to be Mendocino County. The ramifications this will have on wine production is unknown. There are various techniques winemakers can use to eliminate some of the smokey smell and taste.
One reason for the uncertainty, research has shown that the compounds that cause smoke taint can bind to the sugar in a grape and these aren’t fully released until fermentation. I’ve included an article from the Santa Rosa Press Democrat discussing the smoke concerns.
While Alice Feiring, recently blogged about tasting smoke tainted batches and reports a, “definite fumatory quality.” She called the taste and smell nice. Read her blog here.
