French winemakers in the Var region are facing an uncertain harvest after recent wildfires scorched vineyards and blanketed grapes in smoke. While some vineyards were physically destroyed, the primary concern for many is the potential for a "burnt taste" in the wine, caused by smoke compounds binding to the sugars in the grapes. This process, known as glycosylation, can occur after just an hour or two of exposure, but the smoky flavor only reveals itself during fermentation, leaving winemakers in a difficult position.