Michigan winemakers have a new climate worry: More wildfire smoke

Wildfire smoke blanketing northern Michigan last month served as a climate reminder for an industry largely spared by this particular threat so far. Grist reports that smoke from Canadian and Minnesota fires drifted into vineyards like Shady Lane Cellars, though fortunately the exposure came early in the growing season when young grapes aren't yet vulnerable to damage. The real concern is 'smoke taint'—unwanted flavors in finished wines described as everything from burnt bacon to barbecued food—a problem wine regions in California and Australia have been managing for years. As climate change increases wildfire frequency and intensity, that challenge is creeping closer to Michigan's nine billion dollar wine industry.

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