Food & Drink Sep 17, 2020 at 2:30 pm

How Wildfire Smoke Is Wrecking the Chemical Composition of American Wine

Matt Baume
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Comments

1

It might help with some Pinot Noirs, though.

A suttle blend of earth and fire, with a hint of Californian creosote and burnt Oregon wildlife.

Goes well with a good cheese made from mountain lion milk.

Will in Seattle on September 17, 2020 at 2:43 PM Report this
3

First world problems.

kallipugos on September 17, 2020 at 3:25 PM Report this
4

Certainly don't need any smoky Chardonnays.

@3 - Poor people drink wine.

raindrop on September 17, 2020 at 3:45 PM Report this
6

I'd bet WSU undergrads are also researching smoke taint..

pat L on September 17, 2020 at 9:28 PM Report this

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