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.
RICHLAND – The art and science of balancing wines to create an award-winning blend will be explored March 3 at a consumer seminar held at WSU Tri-Cities. This is a unique opportunity to taste the various component wines and then sample selected blends for both red and white wines. The seminar is […]