This is the first in a series of articles this week on smoke impact in wine, in what I am calling Smoke Week. 

What does smoke impact in wine smell and taste like? Here, I offer my thoughts based on my own experiences.

Before getting into it, it’s important to understand that smoke impact is not one thing but rather many things, based in part on the volatile compounds from the source material. Additionally, there are significant individual differences in how and whether one perceives smoke impact.

Aromatic presentation

Aromatic dampening

To my palate, all smoke impacted wines have some level of aromatic dampening. The aromas usually seem muted to some extent.

This is different from, but not unlike, how wines impacted by trichloroanisole (cork taint) present. The wines can seem unremarkable aromatically.

This is particularly the case before one swirls a glass of wine. After swirling, numerous aromatic compounds become more apparent, which is of course why we swirl wine glasses. These non-smoke aromas can mask, to some extent, the presentation of smoke, making it harder to detect.

Varied smoky aromas

I have seen a range of aromatic notes associated with smoke impact. These include burnt wood, wood smoke, campfire, cigar butt, ashtray, medicine, and mesquite smoke. Syrah, in my experience, often leans more toward the medicinal side when impacted by smoke. Mostly, however, at least from the smoke impacted wines that I’ve had, the wines present as smoky- seeming on some level.

Differentiating smoke impacted wines from non-smoke impacted wines

This can be confusing, but smoke impacted wines present differently than wines that can have savory aromas, such as Syrah or wines from the Rocks District of Milton-Freewater. To me, smoke impact is almost never harmonious. It tends to jut out in a way that is not pleasant. I enjoy drinking wines with savory elements; I do not enjoy drinking smoke impacted wines, though others might.

Palate presentation

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