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Where There's Smoke
Article

Where There's Smoke

In the Okanagan, reports Paloma Pacheco, wine and wildfires make for a problematic pairing.

Maisonnueve, 2022


Editorial Rating

9

Qualities

  • Overview
  • Concrete Examples
  • Engaging

Recommendation

Winemakers in British Columbia – and worldwide – are dealing with wildfires and climate change, journalist Paloma Pacheco reports for Maisonnueve. Vineyards that survive fires face the issue of smoke-tainted grapes that leave an ashy taste in the wine. Now vintners and researchers are seeking solutions. Some vintners are leaning into the taint by aging slightly harmed wine in oak barrels. Others are handpicking grapes, sectioning vineyards to identify areas with the most smoke damage and using reverse osmosis to try to eliminate any smoky taste. While other impacts of wildfires and climate change are even worse,  fires gravely threaten the wine industry, just like everything else in their path.

Take-Aways

  • Wildfires in British Columbia have forced vintners to adapt and innovate.
  • The degree of smoke taint in a batch of wine may not be clear until it is bottled.
  • Researchers are investigating wildfires’ impact on the wine industry, including how to prevent smoke from ruining the grapes.

About the Author

Vancouver-based journalist Paloma Pacheco writes for The Globe and Mail.