As long as the winery discloses the smoke faint, which is a cool story and very particular characteristic, I think it’s absolutely fine to sell. (Shoutout to Sokol Blosser, who did not disclose it on paper nor in person, while my supertaster wine industry friend detected it instantly) And as someone who likes smoky things, I think a little smokiness can taste pretty good!
It’s Basically the Worst Flavor You Can Find in Wine. So Why Are Some Winemakers Embracing It?
West Coat wildfires have poured smoke into an unlikely place.
slate.com