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The grapes were first planted in Oregon by Northwest wine pioneer David Lett in 1965.
The Gem State plays the “little guy” role well, producing fascinating reds, whites and roses.
Not only is the white grape our favorite, it ranks as the No. 1 wine sold in the United States.
Its cool climate and caliche soils allows for growing grapes that make for distinctive vino.
Oregonian winemakers like the warm-climate grape because it’s more robust than pinot noir.
Try these Columbia Valley wines, with beautiful flavors and perfect balance, for $15 or less.
It is the No. 4 white grape in Washington, after riesling, chardonnay and pinot gris.
If you’ve already toured Washington, Oregon and Idaho’s wine regions, put Canada’s on your bucket list.
The couple will be celebrated at the Walter Clore Wine and Culinary Center in Prosser.
Syrahs may be poised for a comeback, as more and more are drinking the red wine.
Usually used in blends, the bold grape is getting a starring role in some spectacular wines.
This time of year, it’s a good idea to keep a couple of bottles of dry pink wine in your fridge.
The state’s signature grape in Bordeaux-style blends often represents local winemakers’ best work.
Pro tip: Don’t drink them straight from the fridge. They’re best at between 50 and 60 degrees.
The event at new luxury hotel in Richland pays tribute to a wine industry visionary.
Keep a few bottles chilling in your fridge to enjoy with seafood like salmon, crab and oysters.
Over 90 percent of the 4,040-acre ridge of Yakima Valley is planted to red-wine grapes.
Only 5 percent of the 9,000 wineries in the U.S. produce a tempranillo, including 54 in Washington.
It continues to grow in popularity as the state’s No. 3 red grape after cabernet sauvignon and merlot.
The area opens up opportunities for warmer-climate varieties such as syrah and cabernet sauvignon.