California has seen another challenging and sometimes devastating year of fires. Smoke from these events can cause unwanted flavors in wine. In this interview, Eric Herve, Research Scientist at ETS Laboratories and Matt Brain, Leader of the Sustainability Team at Crimson Wine Group and Associate Winemaker at Chamisal Vineyards, discuss how winemakers can screen grapes for the risk of smoke impact and work to mitigate its effects. Eric covers how impactful these compounds are at very low - parts per billion levels, the markers they are researching to test smoke exposure, blending considerations and much more.

References:

• Eric Hervé, Research Scientist, ETS Laboratories  
• Matt Brain, Associate Winemaker at Chamisal Vineyards
• Smoke Impact in Grapes and Wine | ETS Laboratories  
• Smoke Taint: How Much Smoke is Too Much? | Craig Macmillan, PhD
• Smoke Taint | The Australian Wine Research Institute
• SIP Certified

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