This Wine Issue Is Becoming More Common

Wine is one of the popular drinks in the world, 

Roughly 75% of adults worldwide drink wine, with a significant portion consuming it regularly, and the US wine market sees a substantial number of people drinking wine and refining their taste. In fact, mearly half of adults (44%) drink at least a couple of glasses per week. But this wine issue is becoming more common, Charles Rice, Executive Director of the Wine Education Council shares the following.

Smoke taint is like a bad hangover for grapes—it leaves them feeling a bit burned. When wildfires rage nearby, mature and growing grapes absorb volatile compounds, imparting an ashy, smoky flavor to the wine. It’s not just a surface issue: these compounds penetrate deep, forming glycosides that release their smokiness during fermentation. The result? Wines that taste more like a campfire or a doctor’s office than a sophisticated vintage. It’s a “grape” big disappointment!

Rising temperatures and changing weather patterns are fueling longer and more intense fire seasons. This means more frequent and severe wildfires, especially in regions like California, Oregon, and Australia—some of the world’s top wine-producing areas. The impact is twofold: not only do fires directly damage vineyards, but the smoke also compromises grape quality, leaving winemakers feeling crushed. It’s a drain on their passion, and their profits.

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Fortunately, researchers are working tirelessly to find ways to put a cork in the problem and coming up with some innovative solutions. Synthetic materials called ‘molecularly imprinted polymers’ can selectively remove smoky compounds from wine without stripping away desirable flavors and aromas. Activated carbon has been shown to be effective but can also remove some of the good stuff. It’s akin to using a broad-spectrum filter that catches both the smoke and some of the wine’s natural charm. Interestingly, producing sparkling wine from smoke-affected grapes is another creative workaround. The carbonation process can mask some of the smoky flavors, turning a potential loss into a bubbly opportunity. 

Smoke taint is undoubtedly uninvited guest when it comes to wine in the age of climate change, but the wine industry is not going to complain too much about sour grapes. With innovative solutions and a dash of creativity, winemakers are finding ways to keep the party going. So, the next time you sip a glass of wine, remember the uninvited guest that might have been there, but thanks to science and ingenuity, didn’t ruin the party.