Wine drinkers warm to smoky vintages, study finds

Driving the news: Researchers from Oregon State sent a bunch of Oregon pinot — some with smoke taint, some smoke-free — over to New Zealand for a taste test.

• Of the 197 participants, more than half said they liked a smokier pour.

What they're saying: Elizabeth Tomasino, a professor of enology at OSU, said this kind of research is "vital" for an industry seeking to adapt to climate change and more frequent smoke events.

• "Our findings indicate that there is more forgiveness among consumers for these smokey wines than winemakers think," she said in a written statement.