UC Davis professors and winery representatives are theorizing that California’s style of wine may give grapes some protection against smoke taint. In a virtual program called “Office Hours,” Anita Oberholster said that “high-alcohol, low pH red wines with residual sugar” are best position to cover up the compounds of smoke taint. That’s generally the definition of California’s red wines.

Participants also concluded that it’s still possible to make a good red wine as long as there is little skin contact. That suggests we’ll see a lot of rose and light-colored pinot noir — even white pinot noir as I suggested earlier.

Two other conclusions the participants reached, according to Wine Business Monthly:

— Those who delayed picking their cabernet sauvignon grapes may benefit. Green grapes could enhance the taint; ripe fruit suppresses it.

— Hand-harvested chardonnay grapes will fare better than machine harvesting, which breaks open the skin and starts fermentation on the way to the winery. Generally, cheaper chardonnays are machine harvested.

— Oregon wines could have a harder time because of its dependence on pinot noir. Syrah, too, will be more susceptible to smoke taint.