A tasting term used to describe wines that have the aroma or flavor of smoke, whether it's tobacco smoke, bacon smoke, or the kind you smell at a campfire. Wines aged in oak barrels—which are charred on the inside—often take on a smoky characteristic, as do certain varietals such as Sauvignon Blanc and white wines from France's Loire Valley (Pouilly Fumé in particular). By the way, fumé means "smoky" in French.