Viticulture and Enology

Optical grape sorter, Washington wine industry growth, smoke taint on grapes, earliest Washington grape harvest ever, Congressmen visit Wine Science Center, winery tours, Cheers!

This month’s column toasting WSU V&E achievements features WSU professors Dr. Jim Harbertson, Dr. Tom Collins and Dr. Markus Keller.

Wine Science Center accepting students & grapes, Auction of Washington Wines, Max Benitz, Career Fairs, Viticulture Certificate, Cheers! column

Zachary Cartwright, a doctoral student in the school of food science, recently shared with Voice of the Vine how the Margaret Nicholson Graduate Fellowship has supported his studies focused on wine.

With classes underway, students and researchers have begun processing grapes for experiments on fruit maturity and irrigation at Washington State University’s new $23-million Ste. Michelle Wine Estates Wine Science Center.

Robb Zimmel, B.S. ’14, created 500 cases of wine in four varietals including a Riesling, Chardonnay, Merlot and Malbec. They will be available for purchase this summer from his winery Zimmel Unruh Cellars.

Since 2009, the Washington State University Viticulture and Enology Program has been touring Washington’s American Viticulture Areas to introduce our graduates to the unique characteristics, growers and winemakers of these areas. In May, the tour series jumped the state line for the second time, taking participants to Oregon’s Willamette Valley. Not only pairing fun with new friendships and great wine with food, WSU’s vineyard and winery tours provide valuable, direct education by combining learning with unforgettable personal connections.

Several Washington State University faculty members were featured as guest speakers during the Tri-Cities’ first Food and Beverage Retention and Expansion Opportunities (FABREO) expo. Following the seminars, expo attendees made their way around to mingle with regional food and wine vendors, while getting the chance to sample food and beverage products made by companies around the region, including WSU student-made premium Blended Learning wines and Cougar Gold, Crimson Fire and Smoky Cheddar cheeses!

This month’s column toasting WSU V&E achievements features WSU professors Dean Glawe and Tom Collins, scholarship recipients, and alumni Derek Way and Lacey Lybeck.

WSU alumnus Greg Rankich and his wife, Heidi, invite you to a Palouse-enhanced dinner overlooking Lake Washington at their Juanita Bay home. This dinner is limited to 40 guests with more than half those tickets already sold. Reserve your seat today!