Short definition
Aromas of smoke, ash, or charred wood in wine, often from barrel toasting or specific terroir.
Smoky character can come from heavily toasted oak barrels, from volcanic soils (like Etna in Sicily), or unfortunately from wildfire smoke exposure. In moderation, smokiness adds intrigue — think of the charcoal edge on a South African Pinotage or a Northern Rhône Syrah. It pairs well with grilled and smoked foods for obvious reasons.