California Wildfires Ruined Grapes… So Now They’re Trying to Make “Smoky Wine” Popular?

Have you ever overcooked something, and then tried to SELL your family on it?  Like, “Oh wow, these burnt pieces are the BEST PART!”

California has been struggling with intense wildfires in recent years, and it’s impacted the wine industry.  Smoke exposure can affect the delicate flavor of the grapes, which has generally been considered a BAD thing.

But what if it can be hyped as a cool new style???

A study found that some wine drinkers actually enjoy the characteristics that smoke imparts to wine . . . especially when they know what they’re drinking.

Usually when a wine is smoky, that flavor is coming through from the barrels it was aged in.  And it can be a desirable trait in many fine wines.

Wildfire smoke can introduce more intense or unexpected smoky qualities . . . including ashy aftertastes.

The study found that more than half of wine connoisseurs LIKED a little smokiness.  And among the group that DIDN’T . . . they actually appreciated it more if the label made the “intended” smokiness clear.

Like, “Smoke Stack . . . experience the 2020 vintage with this unique, lightly smoky wine.”

Maybe this will lead to more smoke-impacted grapes being saved . . . but one thing is for certain:  No one is making wine from the grapes that were scorched from actually being BURNED in a wildfire.

At least, not until they can sell you on BURNT WINE being a rare luxury.

(Study Finds)