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Smoke Taint

Botch
Botch Posts: 17,397
in EggHead Forum
CBS News had a snippet tonight about the un-burned wineries in hard-hit California.  Apparently the smoke in some areas has been so thick that its "smoked" the grapes on the vine, tainting them and killing their value.  First I've heard of this.
 
I can't help but think, however, that they could spin this and make a fortune.  What about an advertising campaign, "The Perfect Wine for your Barbeque!  Scrub-Oak-smoked grape wines, smoked live on the vine!  A Perfect Match!  Buy Now, this is a Once-in-a-Lifetime Opportunity!!"  
I'm sure the sniffy oenophiles (hah, I can still spell it!) at Wine Spectator (is that even published anymore?) would poo-poo it, but with the right marketing, I could see it being a money-maker.  Hell, clever marketing has brought us our current Executive/Legislative branches, so there's no limit!   =)

"Dumplings are just noodles that have already eaten"   - Jon Kung

Ogden, UT, USA


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  • dmourati
    dmourati Posts: 1,300
    edited August 2020
    The fires here are no joke! We narrowly dodged the CZU fire with a precision two day camping trip to Big Basin. The day we left, the visitor's center where we checked in burned to the ground.


    As for the grapes, I don't think it works that way. There's tons of nasty stuff in the smoke/ash primarily from houses burning up.
    Plymouth, MN
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  • RRP
    RRP Posts: 26,465
    Like your idea! Plus think of the commercial with a bunch of good old boys stompin those grapes with beers in hand! 
    “We’re sweatin while stompin today, but tonight we’re qu’ing while sipping our California Smoked On The Vine Wine!”

    Just as long as those know nothing ad guys try to cross sell to A-1 and the petroleum charcoal lighter producers...you know the dialogue with “Dontcha just love the smell of Bar B Que and the taste of A-1 steak sauce and now add that smokey smell of California redwoods In your glass! “
    Re-gasketing the USA one yard at a time 
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,344
    Rockwood is probably already trying to corn the market.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    The Cen-Tex Smoker said:
    You had @sgh at “smoke ‘taint”
     I read the title and thought "well, that's what happens when you blow smoke up someone's arse..." I mean, they're in close proximity.

    Then I read the thread and realized I was wrong. 


    Even though you failed down to this level, When it comes to taint, you are never wrong 
    Keepin' It Weird in The ATX FBTX
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  • Yno
    Yno Posts: 529
    This happened to a number of wineries two years ago. Total loss of a vintage and a horrible blow to the bottom line. One of my favorite wineries did make a 'smoked' wine, but had to throw it out as no one could stand it.

    The smoke taint affects mostly the red wines, as they are fermented on the skins, and that is where almost all of the smoke goes. The whites are not affected as badly. But the red wine is where the money is. 

    Some wineries have crop insurance, and I bet more are going to be buying it in the future.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • fishlessman
    fishlessman Posts: 34,646
    pinotage is pretty smokey tasting, im sure theres a market for it somewhere
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SGH
    SGH Posts: 28,989
    For those of you not in the know, taint stew is a delicacy in many parts of the world. In Ciudad Madero, goat taint stew it is a cultural icon. I actually preferred the taint tacos over the stew though. Just my preference. But don’t turn your nose up at a good taint stew. It’s awesome as well.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnnyp
    johnnyp Posts: 3,932
    The Cen-Tex Smoker said:
    You had @sgh at “smoke ‘taint”
    I heard this was an effective cure for jock itch
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • td66snrf
    td66snrf Posts: 1,838
    @Yno.  It's pretty common that if you're in a burn area, even if your structures survive, most insurance companies will not renew your policy. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Foghorn
    Foghorn Posts: 10,228
    fishlessman said:
    pinotage is pretty smokey tasting, im sure theres a market for it somewhere
    @fishlessman.  Pinotage tastes just the right amount of smoky to pair perfectly with BBQ - especially if you let it breath for a while. Apparently I’m about the only person who likes that. J Vineyard used to have a Pinotage but it seems they couldn’t sell enough of it.  They’re the only US vineyard I’ve ever known to sell it. I’ve heard there’s one other place growing it and blending it with other grapes. Pretty much any time I go to a wine store I make sure to check out the South Africa selections...

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • fishlessman
    fishlessman Posts: 34,646
    Foghorn said:
    fishlessman said:
    pinotage is pretty smokey tasting, im sure theres a market for it somewhere
    @fishlessman.  Pinotage tastes just the right amount of smoky to pair perfectly with BBQ - especially if you let it breath for a while. Apparently I’m about the only person who likes that. J Vineyard used to have a Pinotage but it seems they couldn’t sell enough of it.  They’re the only US vineyard I’ve ever known to sell it. I’ve heard there’s one other place growing it and blending it with other grapes. Pretty much any time I go to a wine store I make sure to check out the South Africa selections...

    the nh liquors was carrying three, they stopped selling the one i liked. it is great with bbq
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RyanStl
    RyanStl Posts: 1,050
    The wine industry will find a way to charge 3 times as much for the unique character of the year. Wine testers will describe the special notes as charged insulation with hint of smoked squirrel, etc.
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  • Foghorn
    Foghorn Posts: 10,228
    fishlessman said:
    Foghorn said:
    fishlessman said:
    pinotage is pretty smokey tasting, im sure theres a market for it somewhere
    @fishlessman.  Pinotage tastes just the right amount of smoky to pair perfectly with BBQ - especially if you let it breath for a while. Apparently I’m about the only person who likes that. J Vineyard used to have a Pinotage but it seems they couldn’t sell enough of it.  They’re the only US vineyard I’ve ever known to sell it. I’ve heard there’s one other place growing it and blending it with other grapes. Pretty much any time I go to a wine store I make sure to check out the South Africa selections...

    the nh liquors was carrying three, they stopped selling the one i liked. it is great with bbq
    Yeah, the owner of a small liquor/wine store on Cape Cod told me he could never sell it because people say "it tastes like bacon".  The moment he said it I thought "How is that a problem?" and it made me like Pinotage even more.  But I guess there are only a few of us...

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • buzzvol
    buzzvol Posts: 534
    Foghorn said:
    "it tastes like bacon".  
    Now you done gone and made we want to taste it.
    Lawrenceville, GA
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  • briwald
    briwald Posts: 103
    SGH said:
    For those of you not in the know, taint stew is a delicacy in many parts of the world. In Ciudad Madero, goat taint stew it is a cultural icon. I actually preferred the taint tacos over the stew though. Just my preference. But don’t turn your nose up at a good taint stew. It’s awesome as well.  
    I  thought "taint stew" was what you called a bunch of ladies in a hot tub. 
    Maitland, FL
    XL BGE since 2019

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  • SGH
    SGH Posts: 28,989
    briwald said:
    I  thought "taint stew" was what you called a bunch of ladies in a hot tub. 
    That would certainly make for a fine one 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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