- Columbia Valley growers, winemaker look back on Mount St. Helens
- Salty fries and old Spätlese; the ’99 Bottles’ that made Andre Mack a somm
- Oregon wineries woo sports broadcaster Tony Kornheiser
- Walla Walla Valley Wine Alliance moves Celebrate to 2021
- Early freeze, drop in demand lead to smallest harvest for Washington wine since 2012
- Stock helps David Hill join ranks of B Corp wineries
- First markers for 2020 vintage include wet January, cool start to April
- In tune with Bells Up Winery in Oregon’s Chehalem Mountains
- Ste. Michelle Wine Estates closes wineries, tasting rooms to public
- Fortuity Cellars recruits winemaker Alexis Sells from Duckhorn
Washington wine research seminar set for July 11 in Woodinville
WOODINVILLE, Wash. — Organizers for WAVEx, a condensed version of the acclaimed Washington Advancements in Viticulture and Enology (WAVE) research seminar series, have opened registration for Wednesday, July 11 at Chateau Ste. Michelle theater in Woodinville.
Cost is $30, and the half-day, WAVEx-Woodinville presentations will explore how to take wine quality to the next level through the theme Making Better Wine through Chemistry.
Washington State University scientists Jim Harbertson, Thomas Henick-Kling and Tom Collins will share practical tips and application of research to help winemakers avoid wine faults, use sulfur dioxide appropriately, know what’s living in their wine, winery sanitation methods and more.
The half-day session runs 1-4 p.m., and is sponsored by the Washington State Wine Commission, WSU and Woodinville Wine Country. Pre-registration is required as seats are limited.
In each of the past two years, the American Society of Enology and Viticulture has awarded work that Harbertson has been involved with. This year, it was Best Enology Paper for the impact of grape maturity and ethanol concentration on sensory properties of Washington state Merlot wines. In 2017, he and other WSU researchers won the Best Enology Paper for the effects of vineyard and winemaking practices impacting berry size on evolution of phenolics during winemaking.
One of Harbertson’s recent projects was a study by tracking color changes that occur during fermentation and after a rosé is bottled.
The purpose of WAVEx is to raise awareness about the value of research funded by the wine industry through the grape and wine assessments paid to the Washington State Wine Commission. The WAVE and WAVEx events seminars have been developed to help growers and winemakers access and apply research.
For additional information, contact research program manager Melissa Hansen at email@example.com.