Bites & Bytes Podcast
Brand & Butter of Agriculture with Maureen Ballatori
Kristin Demoranville
So people are trying to make the best of bad situations like California with the fire and all the smoke taint that's coming off and hitting those vines. Now, some smoke taint's okay because they can still bottle it and it's sort of got that barbecue-y vibe to it. But you can't do that for a full load of like Chardonnay or for Cabernet because ultimately ruins the crop.
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