Wine

By Kaury Balcom, Wine Science Center RICHLAND, Wash. – Washington State University and the Auction of Washington Wines will host the Tri-Cities Wine and Jazz Weekend June 24-26.

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 Tina Hilding, Voiland College of Engineering & Architecture PULLMAN, Wash. – For much of the semester, Leah Engelhardt and Jingxian (Doris) Xie’s fellow architecture graduate students and professors had doubts about their project.

By Maegan Murray, WSU Tri-Cities RICHLAND, Wash. – Classes, internships and study abroad through Washington State University Tri-Cities has taken Colin Hickey around the world to land in his dream job – assistant winemaker at the Ste. Michelle Estates WSU Wine Science Center.

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.

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 […]

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PROSSER, Wash. – For decades, if not centuries, the changing color of a grape’s seed has played a role in determining when winemakers harvest grapes.

By Erika Holmes, Viticulture & Enology SEATTLE – More than 300 west side restaurants will give a portion of wine sales through December to the Raise a Glass, Fund a Scholarship program to benefit viticulture and enology programs at Washington State University and other Northwest universities.