As an expert sommelier and brewer, I can tell you that smoking a wine is not a recommended practice. While wine can sometimes exhibit smoky aromas and flavors due to exposure to smoke during the grape-growing process, intentionally adding smoke to a wine is not a common or desirable technique.
When grapes are grown in vineyards exposed to smoke from nearby grass or forest fires, the smoke can permeate the grape skins and can influence the resulting wine. This can lead to the development of smoky odors and flavors in the wine. These smoky characteristics can be detected both through the nose (orthonasal) and through the mouth (retronasal).
However, purposely smoking a wine is not typically done because it can be difficult to control the intensity and balance of the smoke flavor. The natural smoky aromas and flavors that develop in wine from smoke exposure during the grape-growing process are often subtle and integrated into the overall profile of the wine. Trying to replicate this through artificial means may result in an overpowering or unbalanced smoky character.
Additionally, smoking a wine could potentially introduce other undesirable flavors or aromas that may not complement the wine's natural characteristics. The delicate balance of flavors and aromas in a wine can easily be disrupted by the addition of smoke.
It is worth noting that there are some winemakers who experiment with using smoke in the winemaking process, particularly with certain grape varieties or styles of wine. However, this is a specialized and niche approach that is not commonly practiced.
In my personal experience as a sommelier and brewer, I have encountered wines that exhibit smoky characteristics due to smoke exposure during the grape-growing process. These wines can be quite intriguing and can add complexity to certain styles of wine, such as red wines or rich, full-bodied whites. However, the smoky character should be balanced and integrated with other flavors and aromas in the wine, rather than dominating the overall profile.
While wine can exhibit smoky aromas and flavors due to smoke exposure during the grape-growing process, intentionally smoking a wine is not a recommended practice. The natural smoky characteristics that develop in wine from smoke exposure are often subtle and integrated. Trying to replicate this through artificial means may result in an unbalanced or overpowering smoky character. It is best to appreciate and enjoy wines that naturally exhibit smoky nuances rather than attempting to smoke a wine yourself.