Wild fires in California are now more or less recurring annually. This year they have started unusually early. The winemakers had just started harvesting their grapes. Are the grapes at risk of being damaged by smoke? With off flavours as a result? Some producers in Napa and Sonoma are worried.
But apparently, there is no straightforward answer to that question.
Laboratories can analyse the grapes for specific chemicals. But it is not waterproof. There are many unknown factors about smoke taint. Sometimes it seems as if the damage only appears later, during the vinification. Much may depend on how close to the forest fire the vineyard is. Some wineries make a micro-vinification of a small volume of grapes. They ferment and can then see if there is any foul smell or taste from the grapes they think.
Read more about the California fires: pressdemocrat
