There’s a Texas winery that recently underwent a fourth crush using flash détente to mitigate the effects of its hot climate-grown grapes. Then there’s the Michigan winery that used flash détente for the first time in the 2017 harvest to revitalize its fruit from the ravages of an extreme cold climate. Other wineries—especially those in regions that are susceptible to fires—are using the technique to extract smoke taint from wines. Then there are those who are utilizing the procedure for its perceived purpose: making sound wine by boosting color, aromas and flavors. For whatever reason, winemakers are choosing to put their grapes through machinery that has been said to produce “better” win...