Have you ever tried a smoky wine before and wondered what gives wine a smoky flavour? Is it a good thing to smell smoke in your glass, or is this just plain wrong? It seems like an overpowering thing to have on the palate or in an aroma of a wine. So is smoky flavour a good thing in wine, and where do you find it?
In this Wine Terms Explained, we dive into what gives wine a smoky flavour, whether it is a good thing, and where you might find it.
What gives wine a smoky flavour?
A smoky wine consists of unique savoury characters which play out next to the fruit. Rather than the wine being overly fruity or jammy, characteristics of bacon, beef or wood add secondary and tertiary notes for added complexity.
But what gives wine a smoky flavour? Traditionally this is said to come from the amount of toasting an oak barrel receives before the wine is aged. A barrel with a medium or heavier toasting can add smoky aromas or flavours to a wine that really play out in the bouquet. This can also be added through cheaper alternatives such as oak substitutes or by adding a smoke-flavoured liquid substitute (seriously).
Smoky flavours that come from substitutes are quite noticeable as they are often unbalanced. On the other hand, when they come from oak, these flavours are more integrated and balanced.
Where you might find smoky flavours in wine
So now that you know what gives wine a smoky flavour, where do you find these wines? Well, it is best to start by looking for red wines that have been aged in oak. It isn’t often a characteristic you’ll find in white wine.
However, these flavours can also come from the terroir. There are a few types of wines where you’re more likely to find smoky flavours from around the world:
- Syrah grown in the Northern Rhône such as those wines from Cornas, Hermitage and Côte Rôtie.
- South African pinotage (a cross between pinot noir and cinsault)
- Chile’s signature red grape carménère
- Some European regions located closer to volcanic areas such as Etna and Taurasi in Italy or in Santorini
What about smoke taint?
When looking at what gives wine a smoky flavour, it is important to also look at the impact of smoke taint. With recent bushfires in Australia, this has become a growing concern. Vineyards and grapes exposed to smoke can give wines smoky, burnt, ashy or medicinal notes.
Smoke taint can still be attractive in a bottle of wine but only in small doses. If it adds character to the wine it is usually ok, but if it dominates it can become a fault. Balance is key. This is why some of the wine produced around significant bushfires in Australia may have more smoky notes, however, if the wine is balanced it will still be a good wine for enjoying.
In summary: What gives wine a smoky flavour?
So is a smoky wine a good thing? Well, as with most flavours in wine it comes down to personal preference. If you like your wines with smoky and earthy notes, then it is for you. But if you like lighter, fruitier and jammy styles of wine, it might be something to avoid. When balanced with the other flavour profile elements in a bottle of wine, smoke can add lovely complexity to the wine which can be very enjoyable. It is entirely up to you and what you enjoy!