Smoked wine

The new normal of wildfires in the summer is arecausing smoke to slip seep into wine. It’s a phenomena called “smoke taint,” and researchers are searching for a solution to an issue that makes wine taste like somebody spilled an ashtray spilled into the bottle.

Section:Gallery

Sat., Sept. 8, 2018

At an experimental orchard near Prosser., Wash., WSU researcher Tom Collins and his team are studying “smoke taint” in wine, an unpleasant taste as a result of a grape vine’s exposure to smoke from wildfires.

Colin Mulvany The Spokesman-Review Buy this photo
At an experimental orchard near Prosser., Wash., WSU researcher Tom Collins checks a smoker that is used to taint Merlot grape vines. Collins and his team are studying “smoke taint” in wine, an unpleasant taste as a result of a grape vines exposure to smoke from wildfires.

Colin Mulvany The Spokesman-Review Buy this photo
Merlot grapes being studied for smoke taint at an experimental orchard near Prosser., Wash. WSU researcher Tom Collins and his team are studying “smoke taint” in wine, an unpleasant taste as a result of a grape vineÕs exposure to smoke from wildfires.

Colin Mulvany The Spokesman-Review Buy this photo
Above: In a smoke-filled tent, Rosemary Veghte a WSU research technologist, cuts samples of Merlot grapes that are being being studied for "smoke taint" in wine, an unpleasant taste as a result of a grape vineÕs exposure to smoke from wildfires.

Colin Mulvany The Spokesman-Review Buy this photo