Tasting Taint: Wine, Wildfires, and Climate Change
On 13 February 2023, the History Department and the Food Values Research Group co-hosted a seminar with Dr Gabriella Petrick on the history of wine taint in the late 20th and early 21st centuries.
During the seminar, Gabriella talked about the impact that wildfires have had on the wine industry by drawing on a number of historical and contemporary examples of smoke taint, including in relation to recent wildfires in California. Gabriella also outlined some of the recent advancements that have been made by wine industry professionals and researchers to address the issue of wine taint.