interest in wine science was ignited.
RICHLAND, Wash. — Many college graduates immediately pursue employment in their chosen field, but Washington State University alumna Cassidi Harris chose a more circuitous path, working at wineries up and down the West Coast and as far away as New Zealand post-graduation.
As the newest research technician in WSU’s Department of Viticulture and Enology (V&E), the Tri-Cities, Washington, native has come full circle to the very place her interest in wine science was ignited.
“A lot of people finish school and immediately try to get a full-time job,” said Harris, who is based at the WSU Tri-Cities campus. “I took a more nontraditional route, seeking out a variety of opportunities to broaden my knowledge and work experience before taking on my current position.”
Harris earned her bachelor’s degree in V&E from WSU in 2020, interning at several local wineries as a student. After graduation, she moved to California for another winery internship, then returned to the Pacific Northwest for a few years, working stints at two Oregon wineries. As pandemic shutdowns eased, she decided to relocate to a new hemisphere, fulfilling her longtime dream of working a wine grape harvest in New Zealand.
“I’d always made both red and white wines, but I only made whites in New Zealand. They were some of my favorites,” said Harris, who spent six months working in the country as a wine cellar supervisor. “That really broadened my horizon in white varietals and the different flavor complexities that you get with such a different region of the world.”
After her employment contract ended, Harris spent a few months traveling New Zealand, then returned home to the Tri-Cities. That’s when one of her former WSU teachers, Associate Professor Tom Collins, reached out regarding a new job opportunity in the V&E department.
“My original plan after returning from New Zealand was to do a harvest abroad in France, but it didn’t end up working out. I was looking for employment when Tom contacted me about the job,” said Harris, who previously helped Collins with grape smoke exposure trials as a research assistant.
Intrigued by the new opportunity in a familiar location, she applied for the job and was hired, rejoining Collins’ lab.
“Cassidi has a great work ethic and an always cheerful attitude,” said Collins, WSU’s Jackson Family Wines Endowed Professor. “I was happy to hear she was available and interested in coming back to WSU. She was a great employee as an undergraduate researcher, and she is doing a great job already in her new position.”
As research technician, Harris is again helping Collins and his team with smoke exposure trials in the WSU Roza research vineyard. To mimic wildfire smoke, the group burns pellets in smokers inside grapevine-filled hoop houses, taking samples of the grapes during the smoking process. The team then harvests some of those grapes to make wine, testing for smoke absorption and its effect on the wine’s flavor profile.
“Cassidi came to the role having participated in the smoke exposure trials for a couple of summers, so she already had a solid understanding of what needs to be done for the trials to be successful,” Collins said. “She also brings a wealth of hands-on winemaking experience from her time in the industry, so she’s been a big help in the research winery as well.”
Harris oversees trial logistics, which include purchasing and organizing supplies and scheduling shifts of graduate students to cover the 36-hour grape smoke exposures.
“We’re hoping to find a way to either prevent grape smoke exposure or make wine that still tastes palatable, even with some smoke exposure,” Harris said. “Our work will help those in the industry continue to make a quality product and learn how to mitigate impacts from wildfires.”
When she’s not out in the field, Harris is working in the Ste. Michelle Wine Estates WSU Wine Science Center, helping winemaker Madelyn Calderon organize experiments and bottle wine, among other tasks. Harris also speaks to incoming and current students about her experience taking a nontraditional career path.
“There are a lot of things I wish I’d known as an undergraduate,” Harris said. “You have a vision when you graduate from college, but then you go out into the industry and the reality is very different. I would have appreciated talking to more people in the industry when I was a student.”
Harris said her role at WSU encompasses much of what she values in life and a career.
“I like research,” Harris said. “This job has a lot of variation, and I enjoy constantly learning and broadening my winemaking horizons. I like working with grad students and faculty and witnessing the passion that comes with winemaking. I’ve also cultivated some good relationships in the wine industry, and that has broadened my ability to make future connections.”
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