Wine Minute

Washington State University's Tom Collins provides an update on his smoke exposure research, something every grape grower will want to hear.

Dr. Michelle Moyer at Washington State University is previewing what growers can expect at the upcoming Grape Field Day, set for July 30th on the WSU campus.

Jim Harbertson at WSU is diving into tannins and their compounds, exploring how these elements could improve agriculture and food science right here in the Pacific Northwest.

Linn Scott, winemaker at Sparkman Cellars, discusses how the Washington State Wine Commission's Research Dollars are used for projects and efforts that have a meaningful impact on all sectors of the industry.

In the world of farming, a sneaky fungus is wreaking havoc this year. Let’s hear what the experts suggest to keep area vinyards thriving.

The Washington Wine Commission is funding vital research to boost grape growing and winemaking, helping local vintners improve quality and ensuring the state's wines continue to shine.

Smoke in the air isn't just a nuisance; it’s a complex challenge that the wine and grape communities are tackling head-on.

Imagine sipping your favorite wine, knowing that the secret to its richness lies in the tannins. Let's hear how researchers at WSU are fine-tuning that magic.

As grape growers gear up for a tricky 2026, the whispers of Powdery Mildew are already sending ripples through the vineyards.

Before temperatures rise this summer, local winemakers are gathering to tackle heat stress in the vineyards. It's a hot topic.