Smoke Taint in Wine

No one’s favorite topic but I’ve been getting lots of questions about this lately so let’s get into it: Smoke Taint 🔥💨 swipe for part 2 Some other ways wineries have been trying to lower the affects of smoke taint is careful hand harvesting to avoid smoky leaves and gently pressing the juice off the skins right away since most of the compounds are held in the skins, White Pinot Noir for example has been a fun style growing in popularity, still made with the red grape just not skin contact. (Shout out to the producers who did this intentionally before it was cool @leftcoastwine )