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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.
Here are seven examples to try — four which will be poured at the festival.
The noble red grape of France’s Bordeaux region is the state’s most important variety.
Here are some of the wines named best of class in this year’s Cascadia Wine Competition.
Wild Goose Vineyards in British Columbia won best of show at the sixth annual wine competition.
The red Rhône varieties of grenache, syrah and mourvedre make for a fascinating blended wine.
Only 1 in 10 wines earn Great Northwest Wine’s top rating — and it depends upon myriad aspects.
The red grapes grown in Washington make a sturdy wine, with tannin structures that often rival cab.