Podcast Summary: Kennedy Saves the World

Episode: From Flames to Flavor: How Wildfires Impact Our Favorite Wines
Host: Kennedy (Fox News Podcasts)
Guest: Dr. Elizabeth Tomasino, Professor at Oregon State University’s College of Agricultural Sciences
Date: January 21, 2026

Main Theme

This episode dives into the relationship between wildfires and the wines we love—especially focusing on how smoke from wildfires can impact vineyards, grapes, and ultimately, the flavor of wines such as the prized Oregon Pinot Noir. Host Kennedy is joined by Dr. Elizabeth Tomasino, a leading expert in Pinot Noir research, to unpack the latest science, share personal stories, and discuss what wine lovers need to know about the challenges and adaptations facing the wine industry in wildfire-prone regions.

Key Discussion Points and Insights

1. How Dr. Tomasino Got Started (01:19–02:57)

• Dr. Tomasino’s path: From food science in New Zealand to an academic and research career in Oregon, all centered on Pinot Noir.
• Spark for wildfire/smoke research: The increase in wildfires from 2017 onward in California spurred investigation into “smoke taint”—when smoke affects grape chemistry and wine flavor.

Notable insight:
“If you had smoke in the vineyard for long enough, there could be some different flavors occurring in the corresponding grapes and wines, and not necessarily flavors we associate with positive qualities in wine.”
— Dr. Tomasino (02:18)

2. How Smoke Affects Grapes and Wine (02:57–03:36)

• Not all smoke exposure leads to issues, but sufficient and/or close exposure can introduce unpleasant “ashy aftertaste.”
• Level of impact depends on proximity, duration, and density of the smoke.

Quote:
“If you have enough smoke for a long enough time, you get an ashy aftertaste. To me, it’s like a mouthful of old cigarette smoke.”
— Dr. Tomasino (03:02)

3. Proximity: How Close Is Too Close? (03:31–04:23)

• Closer proximity to wildfire = greater risk of “smoke taint.”
• Distant smoke (e.g., hundreds of miles) generally doesn’t cause grape problems.
• Other factors: wind, temperature, duration.

Quote:
“It’s hard because it’s not a single, like, miles because there’s wind speed and temperature. But, you know, you’re 50, 50 to 100 miles, you start getting beyond there, you’re not going to be nearly as problematic.”
— Dr. Tomasino (03:50)

4. Protecting Grapes: Can It Be Done? (04:23–05:52)

• Ongoing research into vineyard sprays to prevent smoke absorption.
• Current solutions only partially effective and may conflict with organic certification, though waivers are possible in emergencies.

Quote:
“We are making some progress…you can go out and spray and hopefully protect your grapes that way.”
— Dr. Tomasino (04:55)

5. The 2020 Crisis: Billions Lost (05:52–07:41)

• The 2020 wildfires devastated West Coast wine, causing $3.5 to $4 billion in losses.
• Many wineries chose not to pick or produce wine; failed attempts to “cleanse” tainted wine often ruined its positive qualities.
• “Problem wines” are generally not released to market.

Quote:
“You won’t see the problematic ones on the shelf. There is a reputation for that. So you might not be able to find your wine, but you should be able to find 2020s…the wine that’s on the shelf should be safe.”
— Dr. Tomasino (07:15)

6. The Job Perks—and Perils—of Wine Science (07:41–09:30)

• Sensory panels mean frequent tasting, but actual “enjoyment” requires switching off the analytical mindset.
• Dr. Tomasino enjoys sparkling wines, especially Prosecco—“You can always…drink bubbles. Sparkling wine.” (09:09)

Fun moment:
“That depends on the time of year, but I will…you can always—no time of year, time of day—drink bubbles.”
— Dr. Tomasino (09:09)

7. Regional Comparison: Oregon vs. California Pinot Noir (11:43–12:54)

• Oregon’s cooler climate leads to more balanced, complex Pinot Noir.
• California Pinot can be “a little too jammy or a little too big,” while Oregon offers “well balanced, complex, cool climate Pinot Noir.”

Quote:
“Pinot Noir is not supposed to be an in-your-face jam bomb, for lack of a better word…if I want, you know, a good, well-balanced, complex, cool climate Pinot Noir, I’m going to Oregon for that.”
— Dr. Tomasino (12:36)

8. Favorite Wineries and Wines (12:58–14:22)

• Kennedy recommends Ardiri Winery, and Dr. Tomasino mentions preferences for Iola Amity Hills, Dundee Hills, and Yamhill Carlton wines for their diversity.
• Vineyard settings and personal connections enhance tasting experiences.

Memorable Quotes & Moments

• “It’s part of my job to taste wine. It’s different from drinking wine, but tasting wine.”
  — Dr. Tomasino (07:59)
• “Every day is a celebration.”
  — Kennedy (09:22)
• “I consider [not liking white wine] a challenge. We’d find one you’d like. It could just take a little while.”
  — Dr. Tomasino (11:38)

Timestamps for Key Segments

• Introduction & Wildfire context: 00:10–01:17
• Dr. Tomasino’s background: 01:19–02:57
• Smoke flavor effects: 02:57–03:36
• Proximity & risk factors: 03:31–04:23
• Efforts to protect grapes: 04:23–05:52
• 2020 wildfires impact: 05:52–07:41
• Wine scientist’s daily life: 07:41–09:30
• Sparkling wine discussion: 09:09–10:27
• Regional wine differences: 11:43–12:54
• Favorite vineyards/wines: 12:58–14:22

Takeaways

• Wildfire smoke poses a serious and complex threat to the flavor and quality of wine, especially in West Coast regions, but the industry is actively seeking solutions.
• Dr. Tomasino provides expertise and reassurance: the problematic wines rarely make it to shelves, making 2020s that are available trustworthy.
• Oregon Pinot Noir stands out for its balance and complexity, a product of the region’s ideal climate.
• Wine science is both a job and a passion, and a little scientific expertise can make every glass more interesting (and sometimes more celebratory).

[End of Summary]