Two weeks ago (17 October) I wrote about "What Does Smoke Taint Taste Like?" Since then, I ran across an article (19 October) about how Walla Walla wineries are mitigating smoke taint in their wines. Here's what they've been doing:

Destemming grape bunches which reduces tannins.

No cold soaks that increase skin contact.

Using less oak. Aging in charred oak adds toastiness to wine.

Pressing at lower pressures which reduces skin extraction.

On the plus side, a bit of smokiness lowers pH levels and can, in some cases add some complexity to the wines. Also, for Walla Walla, distance from wildfires was helpful. 

Another innovative way of mitigating smoke taint was found by Domaine Pouillon in the Columbia Gorge, which was hard hit by wildfires in Oregon. They are making Pet Nats, sparkling wines which are naturally bottle fermented, skipping malolactic fermentation and barrel aging, which circumvents smoke taint. 

TERO Estates closing

On Monday, October 26, I got the news that TERO Estates was no longer going to make wine and would be closing the Rose Street tasting room. This is saddening news, but not unexpected. TERO Estates would never be the same without Doug and Jan Roskelley. The winery facility and the Windrow Vineyard are up for sale. Tastings can still be reserved at the Peppers Bridge and winery locations. This morning (Friday) we will be stopping by the Marcus Whitman tasting room on the next to last day to say hello to Janie Milgard.