SEATTLE – 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 […]
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.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PULLMAN, 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.
RICHLAND, Wash. – Washington State University Thursday dedicated its new wine science center here and announced that the center will bear the name of its top supporter.
By Maegan Murray, WSU Tri-Cities RICHLAND, 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.
By Erika Holmes, Viticulture & Enology KENNEWICK, Wash. – Washington State University students and faculty dominated awards for research poster sessions and scholarships during the Washington Association of Wine Grape Growers 2015 annual meeting Feb. 10-13.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Fizzy bubbles are the big draw for those who love sparkling wine, but can they tell the difference between varying carbonation levels? And do they have preferences as to how much carbonation should be in their wine?
By Amberly Boone, Brelsford WSU Visitor Center PULLMAN, Wash. – Free tastings of four student-made wines will be offered to the public at the release party for the students’ third and fourth ventures at noon-4 p.m. Saturday, Nov. 29, at the Brelsford Washington State University Visitor Center in downtown Pullman.
By Hope Belli Tinney, Washington SBDC WOODINVILLE, Wash. – The 12th Blend, a new label by Eye of the Needle winery, has found strong support among the Seattle Seahawks’ so-called 12th Man, which is paying big dividends to Northwest Harvest, a statewide, nonprofit hunger relief agency.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences RICHLAND, Wash. – Albert Ravenholt’s legacy is growing posthumously with a $500,000 donation to the Washington State University Wine Science Center from the Albert Victor Ravenholt Foundation.