Maybe you could blend it with a cheap scotch to improve the scotch by adding
smoky flavor to it. Seriously, my guess is that for better or worse it is
there. It might decrease or even disappear with age. Or you may grow to
like it and then you are in trouble because you could never duplicate it.

Ray

"Leon" > wrote in message
...
> Hi all,
>
> I have just finished the primary ferment on one tonne of shiraz.
> Unfortunately due to the recent bush fires, the wine has a distinct smoke
> smell and this is very noticeable on the palette. Does anybody have any
> recommendations re getting the smoke taint reduced or even better removed.
> Thanks all,
> Leon
>
>