Buttery notes. Hints of cherry. A wisp of chocolate. All are desirable tastes in wine. But what happens when the grapes have been exposed to wildfire smoke and the wine tastes more like BBQ or an ashtray? Wine makers and scientists are exploring how to create wines from grapes that may have been tainted by smoke. At a time when the wine industry is facing the headwinds of tariffs, decreasing interest in wine, and climate change, these efforts have taken on more importance. We’ll talk about what happens when smoke gets in your wine.
Guests:
Nicola Twilley, contributor, New Yorker Magazine. Her most recent piece for the magazine is titled "Can We Save Wine from Wildfires?"
Sarah Doyle, wine reporter, The Press Democrat
Ashley Egelhoff, winemaker, Honig Vineyard & Winery
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