Can We Save Wine from Wildfires?

Published: Monday, January 5, 2026 at 11:00 am

Wildfires and Wine: A Growing Crisis

The wine industry faces a new threat: smoke taint. As wildfires become more frequent and intense due to climate change, the smoke produced can ruin entire vintages. The smoke, containing compounds absorbed by grapevines, imparts an undesirable smoky flavor to the wine, leading to significant financial losses for winemakers. The 2020 wildfires, for example, cost the California wine industry nearly $4 billion.

Scientists have identified the specific chemicals responsible for smoke taint, including guaiacol and thiols. However, the complexity of wine production and the varying sensitivity of consumers to these flavors make finding solutions challenging. Researchers are exploring various methods to mitigate the effects of smoke taint, including protective sprays for the vines, and techniques to remove the offending compounds from the wine.

Despite these efforts, the industry faces an uphill battle. The best solution is to prevent wildfires in the first place. In the meantime, winemakers are experimenting with blending techniques and embracing the unique characteristics of smoke-tainted wines, recognizing that taste is subjective.

BNN's Perspective: The challenges faced by the wine industry due to wildfires highlight the broader impact of climate change. While research offers hope for mitigating the effects of smoke taint, the long-term solution lies in addressing the root causes of these devastating fires.

Keywords: wildfires, wine, smoke taint, climate change, grapes, winemaking, guaiacol, thiols, research, industry, California, Oregon, vintage, flavor, blending, solutions

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