teristics from the grapes as well. “Many critics believe it homogenizes the flavors so that you can no longer tell the difference between grape varietals,” Guterbock remarks.
Vintners can also try to mitigate unwanted flavors in their wines by minimizing contact with grape skins since that's where the compounds are concentrated. That means white wines are less likely to exhibit smoke taint than red wines since most whites are fermented without the grape skins.
If these methods do not work, winemakers' only other option is to sell their juice or grapes to others. The high-end wineries that sell their wine for hundreds of dollars a bottle would prefer to not make wine at all than to damage their brand by selling an inferior product.
The good news is that recent research could help vintners in the fight against smoke taint. Researchers at Canada's University of British Columbia in Kelowna are testing a spray used on cherries that could block the troublesome smoke compounds from penetrating grape skins. The product creates a waxy layer over the surface of the berries that limits gas exchange across the surface. It's too early to tell if this sort of spray will work, but there’s hope for the West Coast wine industry yet.
There are many uncertainties in the year to come for the U.S., but one at the forefront of consumers is how wine prices will balance out. The year began with a surplus of wine when the COVID-19 pandemic put a cork into sales at restaurants, bars and sports venues. Although it’s not clear whether consumers will see a spike in cost, ultimately, less wine will be made and the West Coast wine industry will pay the price.