By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PROSSER, Wash. – Grapevine leafroll disease (GLD) has plagued vineyards for centuries, but little is known about how this virus impacts the fruit quality and actual wine produced from grapes of affected plants.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences and Lauren Ingeno, Drexel University RICHLAND, Wash. – Whiskey aficionados may claim that Manhattans must be made with fiery, grassy rye while an Old Fashioned requires the sweetness of bourbon.
BOW, Wash. – Three seasonal workshops about vineyard care will be 10 a.m.-2 p.m. April 9, July 16 and Sept. 17 at the Allen Fire Station, 9061 Avon Allen Rd., in Bow. Each lecture and discussion will be followed by hand’s-on practice at a nearby vineyard guided by viticulturist Gary Moulton.
RICHLAND, Wash. – Beginning next January, Washington State University Tri-Cities will offer a one-year online professional certificate program in wine business management.
STANWOOD Wash. – Grape pest and disease management for growers in western Washington will be discussed in a hands-on workshop on Saturday, March 19, at the Stillaguamish Grange, 6521 Pioneer Hwy., Stanwood.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PROSSER, Wash. – Wine and chocolate go together at Valentine’s Day like hearts and arrows. And it turns out the two icons of romance share some scientific similarities.
By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences PROSSER, Wash. – In arid eastern Washington where most of the state’s wine grapes grow, efficient irrigation is the name of the game. Yet little research has been done to determine the best irrigation strategies for white wine grapes.
RICHLAND, Wash. – A study published in the “Journal of Teaching in Travel and Tourism” ranked Robert Harrington, professor of hospitality and wine business management at Washington State University Tri-Cities, 30th in the world for productivity based on research impact in his field.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences RICHLAND, Wash. – “During the holidays, we enjoy great meals with our friends and families,” said Thomas Henick-Kling, director of Washington State University’s viticulture and enology program. “And great meals are accompanied by great wine.”
By Maegan Murray, WSU Tri-Cities RICHLAND, Wash. – Students in linked biology and chemistry courses worked with the Wine Science Center this semester to test “recipes” for composting wine pomace – the grape skins, stems and seeds left over from winemaking. The Washington State University Tri-Cities classes will assess and compare results in the next […]