Fire and Wine Don't Mix. Add/Read Comments
Snooth Wine Search:
"The Australian Wine Research Institute (AWRI) says the smoke taint issue was the single largest problem they dealt with in 2003-4, both in terms of product value and numbers of growers affected. Smoke-affected wines and juices showed characters described by AWRI's sensory panel as 'smoky', 'burnt', 'ash', 'ashtray', 'salami' and 'smoked salmon'. Viticulture consultant Jim Campbell-Clause is more blunt. He describes smoke-affected wine as having 'an unpalatable septic tank pong.'