By Jill Sperling

Shuswap winery owner concerned about impacts of wildfire smoke on grapes

Aug 26, 2018 | 10:49 AM

KAMLOOPS — Wine producers are hoping their grapes won’t be affected by the smoke that has been blanketing the province this summer.

Owner of Celista Estate Winery, Jake Ootes says the grapes have reached the point in their growing cycle when they are most susceptible to smoke taint.

“It means that the skins are starting to soften and the juice is starting to develop,” Ootes said. “Of course, at this point it can start absorbing the smoke much easier when they are little green berries.”

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Ootes says just the right amount of smoke taint can actually enhance the flavour of the wine, but there is a very fine margin.

“If you get a heavy smoke taint into your grapes then your wine can be spoiled, and it really shouldn’t be used for salability.”

He adds the smoke has lingered in the Shuswap far longer than it did last summer, and it has created poor growing conditions for the vines.

“It’s certainly putting a cloud, so to speak, over our area where the sun doesn’t get through,” Ootes said. “Last week, as an example, it was predicted to be 31 degrees. Well, it was 19, 20 degrees. We need the heat units as well as the sun on the grapes to ripen them.”

If the grapes have been affected by the smoke, Ootes says the wine making process will have to be altered, which may reduce the tannin and change the colour of the wine.

by Jill Sperling

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Shuswap winery owner concerned about impacts of wildfire smoke on grapes

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