By Maegan Murray, WSU Tri-Cities
RICHLAND, Wash, July 22, 2016 – Pacific Northwest wineries and vineyards are exploring a new, specific way to promote their wines: “terroir tourism.”
TASTE News Service, June 24, 2016 - Zach Cartwright’s great grandfather was a winemaker on the Ohkay Owingeh (San Juan) Native American reservation in New Mexico.
Zach never met his grandfather, but as the first person in his family to attend college, he was inspired by him. He earned a biochemistry degree at New Mexico State University, with a focus on wine.
“My passion for wine only grew after I got an internship at Rio Grande Winery in Las Cruces, New Mexico,” said Zach. “Gordon Steel, the winery owner, was a graduate of the wine program at Washington State University and insisted I look for graduate school opportunities at WSU.”
by Jim Laughren, CWE
Weapons of Mass Confusion, or We’re-So-Cool Intimidation? Offering little actionable information, arranged according to the whims of a newly-acquired sommelier or wine distributor, restaurant wine lists seldom do much to help the customer.
Yet this negative can be easily converted to a plus, enhancing your reputation as a sophisticated and knowledgeable diner, even with wine expertise two steps above none whatsoever.
TASTE News Service, April 20, 2016 – Idaho’s wine industry continues to flourish with the newly approved Lewis‐Clark Valley American Viticultural Area (AVA). The Alcohol and Tobacco Tax and Trade Bureau (TTB) today announced this important federal designation, which defines the geographic region of northwestern Idaho and bordering eastern Washington as a unique grape‐growing area.
Tapteil Vineyard on Red Mountain
Yakima, Wash (May 20, 2016) The Yakima Valley is often referred to as the backbone of the Washington State wine industry. It was the first appellation to be established in Washington State and it remains the most significant as outlined in a new study released by the Washington State Wine Commission.