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Puffs, plumes & clouds, look no further for a smoke-tinged good time. Smokiness in wines can come naturally from specific grapes (think syrah, carignan, país), soil influences (think Pouilly-Fumé), or through the unfortunate exposure to wildfire smoke (think the ever increasing BC wildfires), aka smoke taint. For the lovers of stacks of Montreal smoked meat, volcanic activity, peaty scotch, smoked paprika, a smouldering campfire haze & accidentally singed edges.

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