How Wildfire Smoke Affects the Flavor of Wine

As grape harvest begins, winemakers up and down the West Coast are nervous. The thick smoke smothering the region, a result of a particularly bad fire season, threatens the quality of their crops. While a subtle smokiness can be a nice flavor in a French Oak-aged Chardonnay, most wine drinkers don’t want a Pinot or a Riesling that tastes like an ashtray. But that’s what they could end up with, thanks to some interesting chemistry in the grapes, recently described by a team of German researchers.

Source: https://www-atlasobscura-com