Little is known about how grapevine leafroll disease impacts the fruit quality and actual wine produced from grapes of affected plants. Researchers from different disciplines at WSU teamed up to examine virus impacts from “vine to wine.”
Beginning next January, Washington State University Tri-Cities will offer a one-year online professional certificate program in wine business management.
Kaury Balcom is WSU V&E’s new Public Relations and Communications Coordinator. Kaury will work with the wine industry in Washington to get the word out about research and education being done at WSU, and help coordinate events that WSU is involved in.
Classes, internships and study abroad through WSU Tri-Cities has taken Colin Hickey around the world to land in his dream job – assistant winemaker at the Ste. Michelle Wine Estates WSU Wine Science Center.
The WSU V&E Program has a Winery and Vineyard Tour to the Okanagan Valley in British Columbia from May 18-20. This technical tour goes behind the scenes with winemakers and grape growers, both large and small. This tour is only for people in the industry, or studying to enter the industry.
Thomas Henick-Kling, director of WSU’s viticulture and enology program, provides suggestions for what types of wine to pair with a variety of potential holiday meals.
This month’s column toasting WSU Viticulture & Enology donors, newsmakers, and diplomatic visits.
For decades, if not centuries, the changing color of a grape’s seed has played a role in determining when winemakers harvest grapes. After complex experiments, though, WSU researchers have determined that seed colors don’t have the long-held impact, contrary to wine mythology.
Enology certificate students at camp, tannins from vine to wine, raise a glass fundraiser, Cheers!
This month’s column toasting WSU V&E achievements features Washington vineyards that have generously donated grapes to the WSU Viticulture and Enology Program for research this harvest.