What aroma can smoky conditions in vineyards impart to wines?

Smoky conditions in vineyards can impart a distinctive aroma to wines, often described as smoky or plastic-like. This phenomenon occurs primarily when wildfires or smoke exposure affect the grapes during their growth or during the winemaking process. The compounds released by the smoke can become absorbed by the grapes, leading to these unique aroma characteristics in the final product.

This smoky aroma can manifest in various ways, influencing the overall sensory experience of the wine. It can result in a range of perceptions on the palate that may include hints of ashy, charred wood, or even a synthetic plastic-like smell. Understanding how environmental factors such as smoke can alter the characteristics of wine is crucial for winemakers, as it plays a significant role in both the quality and the marketability of their products.