Two sensor systems — one an expensive regulatory standard and the other a budget approach — measure smoke levels in Washington State University’s research vineyard where smoke is being piped into a hoop house just before harvest in late September. The experiment aims to uncover how the quantity and timing of smoke exposure affects wines. (Kate Prengaman/Good Fruit Grower)
Smoke from a wildfire in the Cascade foothills blew into the Yakima Valley for most of September, but most of the region’s wine industry probably won’t suffer any negative consequences from the smoke.