From right, Mellissa Whitaker and Tyler Williams of Kiona Vineyards are among the group tasting intentionally smoke-tainted research wine at the Washington Advancements in Viticulture and Enology seminar covering the effects of wildfire smoke on wine in April at the Washington State University Tri-Cities campus.(Ross Courtney/Good Fruit Grower) Over the past five years, scientists up and down the West Coast have made incremental progress on understanding the nuances of how wildfires affect grapes and in developing tools for the wine industry to mitigate the smoky, off aromas and flavors that sometimes result.  One of their theories: Local fires cause the […]