Fire Near Vineyards Threatens Harvests, and Smoky Wine Flavors Are Not Welcome

A vineyard does not have to burn completely to suffer lasting damage. Smoke from a nearby fire can settle on grape skins, and the aroma can later pass into wine during crushing, pressing and especially the maceration used for red wines.

The result can be an intense smoky aroma and an unpleasant bitter taste that disrupts the wine’s balance. Such flavors are particularly unwelcome in white wine, where freshness and aroma play an important role. The article compares the issue to eating food with an unpleasant smell: even when the product remains physically intact, its sensory qualities can make it unacceptable.

For vineyards destroyed by fire, recovery is measured in years. After planting, vines generally take seven years to reach full production. Growers would therefore face the cost of clearing burned vines and planting new ones, while potentially losing their basic income for years. The article notes that even surviving two years without a crop can be difficult amid financial and weather uncertainty.

Grapes exposed to smoke might potentially be used for distillates, although smoky aromas could remain after aging. The article says this might be acceptable for whisky, but not necessarily for high-quality wine or spirits. It also warns that the loss of surrounding vegetation reduces the cool nighttime conditions that help preserve freshness, a particular challenge in southern Croatia.

The damage, the article concludes, reaches beyond what the flames visibly destroy. It can affect the wine culture and economy, as well as decades of work invested in vines that have pushed their roots through rocky soil in search of water.