An interesting topic for discussion when we visit Roche and Jacuzzi wineries on March 26th on our Sonoma County Carneros Wine Country Training Tour. I'm sure Mark Kasulen will have an opinion about this, which he'll share.
By Study Finds Staff
Reviewed by Sophia Naughton
Research led by Elizabeth Tomasino, Oregon State University
Feb 13, 2025
In a nutshell
- Not all smoke-impacted wines are destined for failure. A majority of study participants (110 out of 197) actually enjoyed these wines, rating them 6.86 out of 9 points on average
- Strategic labeling makes a significant difference. When smoke-impacted wines were presented with informative labels rather than served blind, even skeptical tasters increased their ratings from about 3 to over 5 points on a 9-point scale
- Wine knowledge influences acceptance. Consumers with higher wine expertise and an appreciation for smoky flavors in food and beverages were more likely to enjoy smoke-impacted wines, suggesting targeted marketing opportunities for winemakers
CORVALLIS, Ore. — In the wine industry, smoke exposure from wildfires has traditionally spelled disaster for vineyards. But what if smoke-affected wines aren’t necessarily ruined? While winemakers have long considered it a death sentence for their vintages, a new study reveals that certain wine drinkers not only tolerate but actively enjoy the characteristics that smoke imparts to wine, especially when they know what they’re drinking.
Rise of smoky wine? How California wildfires could yield new trend among connoisseurs
Greg