Skip to main content Skip to navigation
Study shows growing impact of Washington wine industry
September 9, 2015

wine-80SEATTLE – The economic impact of wine and wine grapes in Washington shows an increase of $1.3 billion since 2009, or a compound growth rate of 8.5 percent per year, according to a study released today by Washington State Wine. The economic impact of the state’s wine industry was $4.8 billion in 2013, up from $3.5 billion in 2009.

WECO donates optical wine grape sorter for research
August 31, 2015

By Erika Holmes, Viticulture & Enology

wine-sorting-graphic-80WOODLAND, Calif. – WECO Sorting and Automation Solutions has donated a state-of-the-art optical wine grape sorter worth $71,500 to the new Ste. Michelle Wine Estates Wine Science Center at the Washington State University Tri-Cities campus in Richland, Wash.

Students, grapes converge at WSU Wine Science Center
August 27, 2015

By Erika Holmes, Viticulture & Enology

grapes-processed-80RICHLAND, Wash. – With classes underway, students and researchers have begun processing grapes for experiments on fruit maturity and irrigation at Washington State University’s new wine center.

Sept. 9: Hard cider symposium builds on momentum
August 17, 2015

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

cider-apples-80SEATTLE – Hard cider isn’t new; but as an industry, it is growing. Rapidly. In 2011, 7.6 million gallons of hard cider was sold commercially in the United States. In 2014, that number was 53 million gallons.

Identifying grapevine fungus may help fight disease
July 23, 2015

By Erika Holmes, Viticulture & Enology

Holland-webPULLMAN, Wash. – Researchers at Washington State University have documented seven fungal species that cause cankers in grapevines. These new findings could reduce the incidence of grapevine trunk disease in Washington vineyards by preventing the problem before it becomes widespread.

WSU Tri-Cities graduate to release wine on his own label
July 7, 2015

By Maegan Murray, WSU Tri-Cities

RICHLAND, Wash. – Robb Zimmel remembers as a child watching his German relatives create concoctions from grapes and beets, onions and rhubarb. It wasn’t a stew, though, but wine that was cooked, bottled, capped with balloons and left to ferment.

Harnessing wild yeasts to produce refined wines
June 10, 2015

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

Xuefei-Wang-microscope-webPULLMAN, Wash. – Wine comes from grapes, but the alcohol comes from yeast. Most wine is made by fermenting grapes with specifically chosen species of yeast, leading to predictable wines for vintners.

June 19: Jazz and Wine Festival, free music clinic at Tri-Cities
May 26, 2015

By Maegan Murray, WSU Tri-Cities

Mackey-webRICHLAND, Wash. – Jazz musician Wes Mackey will perform at Washington State University’s first Jazz and Wine Festival 7-9:30 p.m. Friday, June 19, on the Columbia Center Rotary Stage at WSU Tri-Cities, 2710 Crimson Way, Richland.