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Smoke-Tainted Wine?

posted by janrinok on Friday March 08 2019, @04:11PM   Printer-friendly
from the fill-up-my-glass! dept.

takyon writes:

Oregon Wineries Come Together To Save Grapes Rejected For Smoke Taint

Grape growers in southern Oregon thought they had already weathered one of the biggest challenges of the 2018 season — the Klondike Fire, which burned over 175,000 acres in July.

But on Sept. 22, they faced even more devastating news: Copper Cane Wines and Provisions, a Calif.-based winery that contracts with numerous growers in the region, canceled grape orders mere days before harvest was supposed to start, citing smoke taint.

"We were shocked," says grower Leon Pyle. "We knew that we had a lot of smoke, but it wasn't worse than the previous year, and the previous year's wine turned out just fine."

[...] Currently, research focuses on guaiacol and 4-methylguaiacol — chemical compounds produced by fires — when assessing taint, but there are no set standards to determine what constitutes acceptable levels.

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  • (Score: 0) by Anonymous Coward on Saturday March 09 2019, @12:37AM

    by Anonymous Coward on Saturday March 09 2019, @12:37AM (#811838)

    By contrast, in the world of wine tasting, it's more about rich idiots trying to impress other rich idiots with their supposed sophistication, but it's about posturing not money

    Oh come now! You really believe that puffery? Those rich "idiots" are discussing which political campaign will leave their coke money squeaky clean. Coke is still a thing I hear. Aren't they moving into grow ops yet? Maybe not a good idea until we get the feds out of the way. They can still come and take everything. Hope those guys in California know that.