Term
Smoke taint
smohk taynt
When the vintage smells of fire
Grapes exposed to bushfire smoke can pick up volatile phenols that smell of ashtray, smoked meat, and Band-Aid — and they often get louder after fermentation.
Australia, California, Chile, and Canada have all had smoke-affected vintages. Bound compounds can release during ferment and even in bottle, so a grape that tasted fine at the crusher can make a tainted wine.
There is no reliable home fix. Producers may declassify, distill, or blend. A little smoke in a Syrah from a fire year might read as 'bacon' if you are lucky and 'campfire leftover' if you are not.
It is a climate story as much as a cellar one.
