The skies have cleared and we no longer are bombarded with the sight and smell of smoke here in Napa Valley. Now all the massive amounts of cleanup begin for home and business owners. For wineries here in Napa, Sonoma, Mendocino and Lake counties part of what that may mean is deciding how they will deal with any of their 2017 still fermenting or finished wines that are infused with smoke taint.

One option that wineries do have with wines that become spoiled due to accident is to destroy it. Literally dump it down the drain. (potentially)

My next video explains what the TTB regs are specific to events where wineries should decide, or need to destroy wine at their site. It also explains the steps to request permission from the TTB to do so as well as which lines on the TTB 5120.17 report the gallons are reported on, depending on if the gallons are either still fermenting or are already declared wine.

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