Smoke Tainted Wine?

[earle]

http://www.abc.net.au/news/2016-03-08/tasmanian-wine-grapes-tested-for-smoke-damage-after-bushfires/7230732

Maybe they need to relax, have a home brew and take a leaf out of the beer brewers book - embrace the smoke.

(Nah, its probably a big deal for them - just highlighting a difference between beer and wine approaches)

 

[GalBrew]

Not sure they will want to relax if their entire vintage is potentially ruined.

 

[Mardoo]

All the smoke taint I've had in wine has been pretty awful. I'm guessing bushfire smoked pork ribs wouldn't be as good as apple smoked. You'll see quite a few winery closures as a result of this. Many will lose their entire year's stock. And then some asswipe will buy it up at pennies on the litre and blend it in with other wine to flog as not-quite-right cleanskins.

However, the notion of intentionally smoking wine - cherrywood smoked Shiraz - sounds somewhat interesting!

 

[Dave70]

They're doing it tough water wise down there. Went literally from one end of the state to the other over new years and I've never seen it so dry. The place is a tinder box.
Cant imagine burning eucalyptus oil, or for that matter resinous Huon or kin Billy pine smoke would be desirable in your sparkling blush.

 

[Mardoo]

Unless you're sparkling blush wants a little rough.