As wildfire season in the West grows in length and severity, it is taking a toll on the wine industry through the effects of wildfire smoke on the quality of wine grapes. Volatile compounds in the smoke from wildfires can be absorbed by grapes and produce an unpleasant taste known as ‘smoke taint’ in wines made from affected grapes. A new study provides valuable data and guidelines for using analytical chemistry to identify grapes and wines affected by smoke taint.