Bordeaux winemakers dread their wines may well have a smoky aftertaste due to the forest fires ravaging France.
The wonderful forest fires raging in the southwestern French division of Gironde this summer months threaten to give Bordeaux wines an unpleasant smoky flavor. This is the opinion of Pierre-Louis Teissedre, a foremost French winemaker and professor at the University of Bordeaux.
He thinks that primarily wines from the Graves wine region will go through from the aftertaste, but other wine areas near to the fire zones are also at chance.
Smoke from forest fires can adhere to grape pores and skin, immediately after which the taste penetrates the grape. This is then produced again for the duration of the fermentation and maturation of the wine.
It stays to be viewed to what extent this year’s classic will be affected by forest fires, claims Teissedre. The instant of real truth is after the vinification, therefore when the wines are in fact created. “It really is a little bit of a time bomb,” claims the winemaker.
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