Vineyards burnt and covered in ash show the devastation wildfires bring to wineries.

Vineyards burnt and covered in ash show the devastation wildfires bring to wineries.

Karsten Würth via Unsplash

We know the polar bears are suffering, but how is the wine industry bearing the profound effects of climate change? While some regions will suffer the economic impact of a lost livelihood, others will simply switch gears. And some new winegrowing zones may emerge.

For our second course, we weigh in on the devastation wildfires annually exert on wine-grape crops. Is the vintage ruined by wildfire, or does the smoke influence the aroma and flavor of the wine? And if so, does the wine taste delightfully smokey or horribly ashy?

And finally, we lighten the mood to discuss the seasonality of pink wine. Why wait until summer to pull out the rosé? We think it should be consumed year-round.

Meet our panelists: Jordan Michelman is a beverage journalist and co-founder of the online publication Sprudge; Hannah Wallace is a journalist covering food, wine, and agriculture for
publications such as Vogue and Civil Eats; and Dr. Greg Jones — the Director of the Grace & Ken Evenstad Center for Wine Education, Chair in Wine Studies, and Professor of Environmental Studies at Linfield College in McMinnville, Oregon — is the world’s foremost vineyard climatologist.

Our host is Katherine Cole.

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