Hello and welcome to this episode of Kennedy Saves the World.

So we know there have been wildfires that ravage northern California almost constantly.

I have a home in Pacific Palisades that survived

the Southern California wildfires. I mean, one of them was arson. We're absolutely devastating.

But if you think about the Willamette Valley, mostly in Oregon, in some of Washington State, and in the

wine producing region in Northern California, where there are a lot of wildfires.

What does that do to the grapes, especially my beloved Oregon Pino Noir?

Yes.

So it's all going to change and potentially taint the grapes with smoke taint.

But what does that do to the wine and are those vines salvageable?

Elizabeth Tomasino joins me.

She's a professor at Oregon State University's College of Agricultural Sciences.

Elizabeth, welcome to Kennedy Saves the World.

Thank you. Thank you for having me.

So how did you get started in researching wine and grapes and the effect of wildfires on our beloved Pinot Noir grapes?

I actually specialize in peanut noir research all the way back from my doctor.

So started in food science and became interested in the chemistry and flavor chemistry in

particular and made my way into wine and got my doctorate in New Zealand

where I started on Pinot Noir Terwar and the chemical markers and sensory markers for New Zealand-based

regional wines. And then I ended up in Oregon because, of course, Pinot Noir is one of our flagship

varieties here. And the involvement in smoke exposure actually came about due to some colleagues in Washington

State and UC Davis.

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