Wine Archives - �� Tri-Cities

New master’s degree expands horizons for �� wine science students

Kyle Kopta — Wed, 03 Jun 2026 22:55:09 +0000

By Angela Sams

Beginning this fall, students can pursue an advanced degree in viticulture and enology at Washington State University.

Offered via the university’s��Tri-Cities campus, the new master’s degree helps solidify �� as a global leader in graduate-level wine science research by preparing students for successful careers in an evolving industry.

“The wine industry increasingly recognizes the need for a workforce with deeper education, stronger scientific understanding, and the critical thinking skills required to address complex challenges, from climate change to shifting consumer preferences,” said Jean Dodson Peterson, founding chair of ��’s��. “This is the right time for us to lean into that need. An advanced degree in viticulture and enology fills an important gap and will help strengthen the future of the industry.”

Previously, �� V&E students could pursue a master’s degree in either food science or horticulture. While aspects of both disciplines are woven into the new degree, the curriculum takes a more targeted approach by focusing on Washington’s unique wine grape growing region and climate.

“Our team is excited to continue engaging as affiliate faculty in horticulture,” Dodson Peterson said. “This is not about creating a new silo. It is about strengthening our college by building on existing partnerships and creating new opportunities for collaboration.”

Dodson Peterson and a team of V&E faculty used survey results from current graduate students, recent alumni, and industry members to guide their curriculum development process. The result is a flexible degree that allows students to focus on enology, viticulture, or a mix of both.

�� also partnered closely with the��, a government agency that supports and represents wineries and grape growers throughout the state.

“Building on the legacy of pioneers like Walt Clore and Chas Nagel, the Washington wine industry continues to advance through a commitment to research and education. This program represents an important step forward in that tradition,” said Kristina Kelley, the commission’s executive director. “The industry will benefit from a growing pool of highly trained professionals with specialized technical expertise who understand how to collect and analyze vineyard and winery data to support informed, fact-based decision-making.”

The new degree is designed to be completed in two years. Students will take a heavy courseload during their first year and work on their graduate research projects throughout both years.

“The viticulture and enology department’s dedication to the thoughtful development of this degree is commendable,” said Raj Khosla, Cashup Davis Family Endowed Dean of ��’s��. “The degree’s combination of curriculum, research, and hands-on learning will ensure our students are competitive, knowledgeable, and career-ready in an industry that is undergoing significant change. I’m eager to witness the many new opportunities it will offer.”

Among the required core courses are a science writing workshop, a seminar focused on career development and current V&E topics, and a statistics class covering principles of experimental design, data analysis, and interpretation. Students can choose from more than a dozen viticulture- or enology-focused electives, depending on their individual research focus and interest.

With cross-institutional collaboration now becoming the norm, graduate students will be encouraged to work with their counterparts at other universities around the world, Dodson Peterson said.

“A graduate degree teaches students how to think critically and solve problems while instilling in them a passion for lifelong learning,” she added. “Our department focuses on conducting research in industry settings and establishing collaborative industry relationships. This approach helps students better understand industry challenges while showing them how to put innovative, data-driven solutions into practice.”

Watching the degree come to fruition has been both fulfilling and exciting for Dodson Peterson, who is especially grateful for the encouragement of �� leadership.

“As a team, we felt truly supported throughout this process,” she said. “I hope the changes we are making, from integrated learning opportunities and more industry-connected conversations to expanded research capacity, will have a lasting impact on the economic sustainability of the wine and grape industry in Washington and beyond.”

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�� wine science students experience Moldovan winemaking traditions, culture

Kyle Kopta — Thu, 20 Nov 2025 17:23:05 +0000

By Angela Sams

CHIȘINĂU, Moldova — During a recent trip to Moldova, Washington State University students toured medieval ruins, a monastery, and subterranean caves where monks hid from enemies while protecting wine, a historically symbolic and religious product in the eastern European country.

“Learning about Moldova really opened my eyes to how they value their wine as a livelihood and culture,” said Julie Hilland, a graduate student in ��’s��. “It was inspiring to converse with people about their historical and agricultural challenges, from medieval to modern times, and how it has shaped their wine heritage and traditions. They want to celebrate this with the world.”

�� students, staff, and faculty visited the Technical University of Moldova to build on a partnership established last year.��(Photo courtesy of Kaury Balcom)

Supported by the��and a U.S. State Department-funded grant received by the Technical University of Moldova (TUM), the trip built on a 2024 partnership established by the two universities. The �� visitors, which also included staff and faculty, received an overview of TUM’s academic programs, collaborated with TUM faculty and students, and toured the university’s facilities, including recently remodeled labs.

As one of the two �� graduate students on the trip, Hilland shared the grape smoke exposure research taking place in Associate Professor Tom Collins’ lab at the��.

“I was honored to present,” said Hilland, who is pursuing a PhD in horticulture. “This trip was a really exciting opportunity. I wanted to learn about Moldovan wine production and see the winemakers’ artistry and passion for their product. I also wanted to understand their challenges and successes and how those compare to the U.S.”

The trip solidified �� undergraduate Cecilia Sevier’s desire to work abroad after graduation.

“One reason I’m drawn to this industry is because it’s very internationally collaborative,” said Sevier, a senior V&E major. “This trip proved that. It was an amazing chance to connect with winemakers outside of the U.S. and see what students in Moldova are learning and what they want to do with their education.”

The group sampled several Moldovan wine varietals and toured multiple wineries during the trip. (Photo courtesy of Kaury Balcom)

Throughout the weeklong visit, the group sampled Moldovan wine varietals including Fetească albă, akin to a muscat or muscadine; Fetească regală, similar to a Pinot noir; and Viorica, a dry, citrusy orange wine that pairs well with the local cuisine.

“I was thrilled to return this year, this time with both undergraduate and graduate students, to engage in hands-on learning opportunities that foster global collaboration, experiential education, and cross-cultural understanding between �� and Moldovan wine scientists, educators, and producers,” said V&E Department Chair Jean Dodson Peterson.

The itinerary included stops at the Cricova and Asconi wineries, where the group learned how the country’s wine industry supports its citizens. The group also learned more about local history during a day trip to Old Orhei.

“Winemaking isn’t just a business for Moldovan people,” Sevier said. “It’s part of their tradition and culture. It was really inspiring to be part of that, even for just a short while.”

Sevier was especially struck by the humbleness of the Moldovan winemakers.

“Moldova has one of the oldest wine industries in the world, and the winemakers never seemed to be bragging or trying to prove something,” she said. “They were so excited to share their wines and hear which ones we preferred and why. The community aspect of wine is at the center of everything they do.”

Left to right: Cecilia Sevier, Mackenzie Aragon, Jean Dodson Peterson, Kaury Balcom, and Julie Hilland. (Photo courtesy of Kaury Balcom)

As the trip ended, the students attended the Moldovan Wine Festival, a lively cultural celebration that included wine tasting, crafts, music, and other activities.

“Experiencing the level of enthusiasm the Moldovan people have for their wine was galvanic!” Hilland said. “From historical events to modern research, Moldova is the perfect balance of production and artistry.”

Both Hilland and Sevier hope the connections they established with TUM faculty and students during the trip will remain as they pursue future careers in the wine industry.

“This trip made the world feel smaller in a good way, and it changed my perspective on wine as a whole,” Sevier said. “It made me feel like a student of the world, rather than just one university. I now feel so much more ready to be a part of this industry when I graduate.”

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�� V&E department earns Career Connect Washington endorsement

Kyle Kopta — Thu, 24 Jul 2025 15:18:32 +0000

Washington State University’s (V&E) has been formally recognized for its dedication to providing comprehensive, hands-on learning experiences that prepare students for wine industry careers.

The department was recently named a Career Launch program by , which partners with schools and employers to provide job experience opportunities for students and young workers. The endorsement means V&E can advertise through Career Connect Washington’s online directory, increasing visibility for the department and its offerings. It also allows V&E to apply for future grant funding from the organization.

“We’re incredibly proud to receive this official endorsement,” said Jean Dodson Peterson, chair of the Department of Viticulture and Enology. “This has been one of the most meaningful initiatives I’ve led since joining ��. We’ve built a clear, purposeful roadmap for our students — and this endorsement allows us to celebrate and support their individual aspirations in a powerful way.”

To meet Career Launch criteria, the V&E department demonstrated its industry support and provided evidence of a permanent, student-focused pathway that includes , the VE Connects initiative, and transfer partnerships with community colleges.

“They were able to demonstrate how all students had the opportunity to participate in paid, supervised, work-based learning that aligned to curriculum within the degree pathway,” said Genevieve Howard, leader of the Career Launch endorsement process and committee, and Workforce Education policy associate. “It was a solid example of how career-connected learning could benefit students, industry partners, and educational partners.”

The path to endorsement began several years ago, when Kate McAteer, Vice Chancellor for Academic and Student Affairs at �� Tri-Cities, first learned about Career Launch. Immediately, the V&E degree came to mind as a possible candidate.

“The degree integrates career preparation into all aspects of its curriculum, from the first intro class to the internships to the final capstone project,” McAteer said. “Even the extracurricular activities for students are designed to build their industry awareness and prepare them for future careers. Being a career-ready graduate opens up opportunities for them not only in the Washington wine industry but all over the globe.”

Thanks to McAteer’s work, V&E landed a Career Connect Washington Phase 1 grant, which it has used to support the VE Connects experiential learning initiative as well as internship opportunities and other real-life work experiences for students. Those components made the department eligible to eventually apply for the Career Launch endorsement.

“Kate’s early leadership laid the foundation for this endorsement,” Dodson Peterson said. “The work was already in motion when I was interviewing for the department chair position, and I remember being both excited and deeply impressed. It’s rare to find programs that offer students such a clear and intentional pathway — from high school through higher education and into industry.”

After joining ��, Dodson Peterson officially took the reins, helping launch the as a continuation of financial support for V&E.

“The Career Connect Washington funding allowed us to dream big the moment we started,” Dodson Peterson said. “We were able to create long-term, sustaining activities and lay the foundation for our transition from program to department. Sometimes making an impact takes a spark, and that spark is often funding. It truly came at the right time.”

To continue the department’s forward momentum, Dodson Peterson plans to apply for another Career Connect Washington grant. The funds would go toward hiring a student retention advisor, bolstering industry engagement opportunities, and hosting a student internship and career fair.

She emphasizes that investing in the student experience and supporting retention is especially important on the �� Tri-Cities campus, home to many nontraditional students.

“We’re looking to expand our targeted recruitment and advising efforts,” Dodson Peterson said. “To truly serve a diverse student population, V&E needs the resources to provide structured, individualized support. This kind of funding opens the door to meeting students where they are — and I’m excited to see the impact it could have on their success.”

While eagerly looking ahead to an exciting future for V&E, Dodson Peterson is still in awe of how much Career Connect Washington has already impacted the department.

“It’s incredible to think how much we’ve accomplished in just a few short years,” she said. “Career Connect Washington has been truly transformative — not just for our students, but for our entire team. It’s allowed us to expand what we offer in meaningful ways and positioned us to keep building on that momentum. This kind of program and funding can be a game-changer.”

How you can help:

Support �� V&E students by donating to the .

�� CAHNRS:

The land-grant mission of ��’s College of Agricultural, Human, and Natural Resource Sciences is made possible through the U.S. Hatch Act of 1887 and the U.S. Smith-Lever Act of 1914. Respectively, these Acts fund experiment stations and cooperative Extension efforts that aid Northwest growers, provide nutrition and health education, support rural businesses, enhance our environment, and much more. Hatch and Smith-Lever capacity funds drive our work for a more resilient, prosperous, and sustainable Washington and are matched by state and local funds.

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�� Tri-Cities launches Brewing Certificate Program

Kyle Kopta — Thu, 03 Jul 2025 16:11:45 +0000

Beer lovers, homebrewers and aspiring brewing professionals have a new way to enter the industry through Washington State University Tri-Cities’ newly launched Brewing Certificate Program.

The non-credit professional certificate provides a comprehensive education in the science, technology, and business of brewing. Running from September 2025 through August 2026, the program includes 12 online courses featuring 29 modules, along with two weekend-long, in-person brewing workshops.

“This program is designed to be approachable for those new to brewing, with expert guidance and structured content that supports learners from all backgrounds,” said Jean Dodson Peterson, founding chair of ��’s Department of Viticulture and Enology. “We’re thrilled to welcome our first cohort and help shape the next generation of brewing professionals.”

The program was developed in partnership with craft brewers across Washington to ensure real-world relevance. Courses are led by industry professionals selected for their subject-matter expertise, industry relevance and teaching ability. The curriculum balances technical topics such as biology, chemistry and process engineering with practical applications including equipment selection, recipe development, and brewing operations.

The in-person brewing workshops will offer hands-on experience and networking opportunities. The fall workshop, held in Yakima, will focus on hops, while the spring session in Spokane will center on malting.

Designed for working adults, hobbyists and career-changers, the flexible, asynchronous online format allows students to build their brewing knowledge without committing to a full degree program.

“We assume no prior formal training in brewing but offer enough depth and technical rigor to also challenge those with some background,” Dodson Peterson said.

Though the program stems from ��’s viticulture and enology department, which traditionally focuses on wine science, the brewing certificate reflects the department’s commitment to expanding experiential learning, diversifying educational pathways and supporting workforce development across the fermentation industry.

“Many wine professionals today are expanding into beer, cider and other fermented products, especially in multi-beverage tasting rooms,” Dodson Peterson said. “This program provides a strong, science-based foundation in brewing that complements their existing expertise.”

The brewing certificate was created in response to the growing demand for accessible, high-quality training in fermentation science. While Washington, Oregon and California are hubs for craft beer production, few structured educational programs are available for those seeking to enter the field or enhance their skills.

“As part of our department’s broader mission to serve both the state and the global fermentation sector, this certificate fills a critical educational gap,” Dodson Peterson said.

Students who enroll in the inaugural fall cohort will receive a 40% early-enrollment discount, reducing the total cost to $3,000. Space is limited, and early registration is encouraged.

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Woodinville wine country industry tour gives �� students career confidence

Kyle Kopta — Wed, 08 Jan 2025 18:01:48 +0000

By Angela Sams

Eight students in Washington State University’s��(V&E) recently traveled from the��Tri-Cities��campus west across the Cascades to witness Woodinville’s flourishing wine scene.

Open to all viticulture and enology majors, the daylong expedition was a part of VE��Connects, an initiative established by V&E Department Chair Jean Dodson Peterson and funded via the��. The group’s itinerary included four stops that showcased different aspects of the region’s wine industry.

“It was a fantastic day,” said Dodson Peterson, who led the field trip. “VE��Connects is designed to foster a strong sense of community among our students while building meaningful connections between academia and the wine industry. While much of Washington’s grape production takes place on the east side of the state, this experience highlighted the thriving wine production and industry presence in western Washington.”

Located 25��miles north of Seattle and boasting more than 130 wineries, Woodinville has evolved into an industry mecca of sorts. For ��transfer student Paul Cramer, the visit provided an eye-opening look at what goes on behind the scenes.

“The trip was an exploration and extension of what we’re doing in class,” Cramer said. “It showed us the wine industry’s many specialties and demonstrated that this field has opportunities for thinking outside the box. It was refreshing to see how many chances there are to carve your own path.”

The students started the day by meeting Erica Orr, owner of an independent winemaking, consulting, and enology business.

“We invited Erica because of her unique and innovative role in the industry,” Dodson Peterson said. “It’s inspiring for students to see someone who has built a successful career by pursuing a less traditional path.”

The group then toured a more traditional winery setting at Novelty Hill and Januik, two wineries that share a tasting room and winemaking space. Both also employ many ��graduates.

“We wanted to showcase Januik’s longstanding and deep-rooted connections within the industry,” Dodson Peterson said. “Their experience offers a valuable long-term perspective on the remarkable growth of Washington’s wine industry.”

The third stop was DeLille Cellars, a creator of Bordeaux-style blends that was founded in 1992.

“We had a great discussion at DeLille,” Dodson Peterson said. “They shared insights into how they’ve designed their cellar to prioritize and support sustainable operations.”

The group wrapped up the day at Sparkman Cellars, where students had a chance to smell and taste some of the winery’s yeast trials and hear about other in-progress experiments.

“Innovation is key to staying competitive in this industry, and effectively communicating those advancements to consumers is essential for long-term success,” Dodson Peterson said.

For Cramer, the trip illustrated how wine industry members in Woodinville consistently work together and support one another.

“I was fascinated by the palpable sense of community that exists between these winemakers,” he said. “Instead of being competitive, they’re fortifying what’s existing and ensuring there’s a foundation for the industry going forward.”

In addition to providing a unique opportunity to learn outside the classroom, Cramer believes the Woodinville trip will help him prepare for a successful career in the wine industry.

“As we visited the different venues, I found myself constantly attaching my wine science education to the��hands-on��perspective I was seeing,” he said. “The biggest thing I walked away with is the realization that I’ll have the confidence to say, ‘yes, I can do that,’ in any future job interview.”

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V&E founding chair named Future 40 Tastemaker by Wine Enthusiast

Kyle Kopta — Wed, 28 Aug 2024 22:31:48 +0000

By RJ Wolcott

Jean Dodson Peterson, the founding chair of Washington State University’s��was recently named one of��.

Dodson Peterson’s endeavors to support student success were lauded by the magazine, which each year recognizes the top individuals pushing the wine, spirits, beer, cider, and cannabis industries forward.

During her time at ��, Dodson Peterson has spearheaded the launch of VE��Connects, which aims to create job opportunities for students and improve retention rates, as well as the Student Support Fund, which provides financial support to those working toward degree completion. ��’s V&E Experiential Learning Fund, which provides students with mentors and job opportunities, was also highlighted by the magazine.

In addition to being recognized as a 2024��tastemaker, Dodson Peterson weighed in on the future of wine in a magazine feature. She described what sustainability means to her and talked about setting a goal of working harmoniously with existing natural elements on sites where grapes are grown to be the best stewards of the land.

The complete feature on��is available on��Wine Enthusiast’s��website.

Dodson Peterson arrived to �� in the fall of 2022 as is based on the Ste.��Michelle Wine Estates �� Wine Science Center in��Tri-Cities. She previously worked as an associate professor of viticulture at California Polytechnic State University.

As part of a Q&A with the College of Agriculture, Human and Natural Resources, Dodson Peterson shared what drew her to wine science, her goals for the department, and how she plans to reach out to diverse communities. That��on the CAHNRS news website.

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�� grape smoke exposure researcher Tom Collins elevated to associate professor

Kyle Kopta — Thu, 09 May 2024 23:24:51 +0000

Washington State University’s ��has promoted wine scientist Tom Collins from assistant professor to associate professor.

“It felt great to receive the news,” said Collins, who was recently��. “I knew that I, my team, and our collaborators worked hard to finish everything on our projects. But there’s always a nagging sense of doubt that maybe it wasn’t quite enough. It’s nice when it turns out that you did what it takes.”

Well known in the wine science community for his extensive research on how smoke exposure affects grapes, Collins has made substantial contributions to the V&E department since joining �� in 2015.

“Tom is a driving force in Washington’s grape and wine industry,” said V&E Department Chair Jean Dodson Peterson. “His groundbreaking research on smoke exposure and dedication to teaching have left an indelible mark. Tom’s promotion is a well-deserved recognition of his significant contributions to viticulture and enology.”

The promotion and tenure process is rigorous and spans several months. To be considered, faculty must submit a package demonstrating the value of their work as researchers, teachers, and (if applicable) Extension specialists, while also illustrating their service to the community. Both external and internal reviewers assess the package before it finally makes its way to the dean.

For Collins, the promotion represents a key steppingstone that allows him to build upon previous accomplishments.

“In some ways, it feels like I’ve completed a great task,” said Collins, who is based at ��’s Tri-Cities campus. “But this is just the beginning. There’s no shortage of collaboration opportunities and projects to work on.”

One such project involves studying the clay-based barrier sprays used to protect grapes from smoke and determining the feasibility of commercial implementation.

Collins’ team recently showed that the sprays can reduce the amount of smoke uptake in grapevines. Their data also indicated that if the sprays aren’t washed off in a timely manner post-exposure, the clay releases the compounds back into the fruit, potentially worsening the problem. Now Collins’ lab is determining how far in advance of a smoke exposure the sprays can be effectively applied and how quickly they should be removed.

“We saw higher concentrations of smoke compounds in the fruit that had clay on it than in the fruit that didn’t,” Collins said. “The data suggests that if you have a smoke exposure, you’d have to go in and remove the barrier spray, then reapply it if there’s still a risk for more smoke.”

Collins and team are also studying the oak extraction process for tank staves — small pieces of oak placed in tanks of fermenting wine as an alternative to aging the wine in oak barrels. Because wood barrels are expensive and require extensive labor and materials, many in the industry are turning to tank staves as a more sustainable option for creating certain aromas and flavor profiles in wines.

“This work is aimed at helping winemakers understand how long it will take to extract a piece of wood, based on its size and shape and the extent to which it has been toasted,” Collins said. “It’s an interesting study that I think will help winemakers better use these tools, now that they’re more widely available.”

Promotion achieved, Collins is looking forward to new research opportunities and continued mentorship of students who represent the future of the wine industry.

“The work continues,” he said. “There are still high expectations for publications and continuing to excel in teaching. Now we move on to bigger and better things and continue building upon the program that’s already been established.”

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Love of food science leads �� grad student to research solutions for smoke-affected wines

Kyle Kopta — Thu, 25 Apr 2024 18:11:49 +0000

By Angela Sams

Charity Maosah’s passion for agriculture and food science stems from an inquisitive personality and a childhood spent on her family’s farm in Kenya.

“My interest in food science is influenced by my upbringing,” said Maosah, who will graduate from Washington State University with a master’s degree in food science this fall.

“Everything we ate came from our farm, and it made me wonder why others were buying food while we were eating what we grew,” she said. “I developed an interest in science and agriculture when I was very young.”

As a child, Maosah pondered why certain foods are prepared in specific ways.

“I used to ask my parents a lot of questions,” she said. “I wondered why we eat certain foods, and why we process some foods before eating them. My interest developed more as time went by.”

That curiosity persisted through high school, where Maosah continued learning in her science and agriculture classes. At college, she was at first uncertain about what course of study to pursue, though she knew she wanted a degree that encompassed mathematics, chemistry, physics, biology, and agriculture.

“That’s when my sister suggested food science,” Maosah said. “I hadn’t heard of the subject before, but after taking some courses, I realized it was the right field for me.”

She earned a bachelor’s degree in food science and technology from Dedan Kimathi University of Technology in Nyeri, Kenya, then relocated to the U.S. to attend Youngstown State University in Ohio, receiving a master’s degree in biochemistry in May 2021.

Originally looking to begin a PhD that same year, Maosah applied to several universities. Her interest was piqued by the food chemistry research happening at ��.

“I was reading about different �� professors and came across Dr. Tom Collins,” Maosah said. “The first thing that popped up was grape and wine chemistry. At first, I didn’t know if his lab accepted food science students. But after interviewing with him, I knew I wanted to get involved.”

Charity Maosah is researching how to make smoke-affected wine palatable in Tom Collins’ lab on the �� Tri-Cities campus.

Maosah is now a member of Collins’ lab in the��on the �� Tri-Cities campus. She studies how reverse osmosis, immobilized enzymes, and absorptive activated carbon can reduce smoke-related volatile phenols and phenol glycosides in wine, making the product palatable even after grapes have been affected by wildfire smoke.

In her role as a �� research assistant, Maosah participates in grape smoke exposure trials and grape harvesting, helping create the research wines that her team uses.

Her work is especially important amid a changing climate and increase in wildfires.

“If this project is successful, we won’t have to worry so much about climate change’s impact on foods,” Maosah said. “We’ll have a technique that helps solve the smoke issue in wine, and eventually other food industries affected by wildfires may be able to use the same techniques.”

“Charity’s work offers some real promise,” added Collins,��. “It looks at new ways to use reverse osmosis and other tools to diminish the impact of smoke exposure on wine quality.”

Maosah was initially surprised by the complexities of grapes and wine.

“Before coming to ��, I didn’t know much about them,” she said. “I’ve expanded my grape and wine chemistry knowledge by learning more about the complexity of the phenolics involved. There’s so much more to it than what you see on the shelf.”

After graduating, Maosah plans to gain industry experience related to quality assurance, food safety, food toxicology, and food chemistry. She hopes to return to �� to continue her study of grapes and wine while pursuing a food science doctorate.

“I feel prepared to go out into the industry, and I’ve had a great experience at ��,” Maosah said. “It has exposed me to a wide range of research skills including smoke exposure trials and design and the use of analytical tools. I am also greatly indebted to Dr. Collins for the opportunity to work with his research team. He is an excellent advisor, leader, friend, and mentor who is always ready to help.”

Eventually, Maosah plans to make her way back home to begin a career in academia.

“When I was first studying food science in Kenya, many people there were less informed about it as a career,” Maosah said. “I would like to return and give back by helping younger scientists.”

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Auction of Washington Wines event raises more than $150,000 for �� wine science research

Kyle Kopta — Mon, 08 Apr 2024 19:16:28 +0000

By Angela Sams

Washington State University wine science faculty, staff, and students joined vintners and other wine industry members at The Winemakers Reserve in Woodinville this month to celebrate the eighth .

Since its 2015 inception, the philanthropic event has raised more than $1.2 million for��(V&E) research initiatives, with this year’s auction bringing in more than $150,000 in additional funding for the university.

“The Private Barrel Auction holds significant importance for ��’s V&E department and its students,” said Jean Dodson Peterson, �� V&E department founding chair. “By investing in our research efforts, the auction contributes to advancements in V&E practices, ultimately enhancing the quality and competitiveness of Washington wines on a global scale.”

�� Blended Learning student Lorenzo Gonzales McComb displays the cabernet sauvignon that students developed with Pepper Bridge Winery.

In addition to supporting �� wine science research, the Private Barrel Auction offers locals and visitors alike an opportunity to explore the unique offerings of the Washington wine scene.

“The Private Barrel Auction is a handcrafted, philanthropic undertaking that reaches a national audience for Washington wine,” Auction of Washington Wines Executive Director Jamie Peha��. “It strengthens the reputation of Washington as a dynamic wine region with exceptional terroir.”

Representatives from more than 30 wineries were on hand to provide tastings of their creations, and undergraduates from ��’s Blended Learning class offered tastes of a cabernet sauvignon they developed in partnership with Walla Walla, Wash.-based Pepper Bridge Winery.

Elle Jennings, a Blended Learning wine creator, said she took pride in sharing the student-made blend with industry members.

“It was so much fun to talk about the discussions we had while creating the blend,” said Jennings, a V&E major who will graduate in spring 2025. “It was also an amazing feeling to have people who are established in the wine industry trying the wine that I helped make and giving us such positive feedback.”

From left to right: �� Blended Learning students Alicia Olivares, Lorenzo Gonzales McComb, and Elle Jennings

Beyond showcasing the capabilities of �� V&E students, the Blended Learning wine also added value to the auction.

“This wine serves as a testament to the talents, skills, and dedication of �� V&E students,” Dodson Peterson said. “By sharing their Blended Learning wines at the auction, students not only gain recognition for their efforts but also contribute to the overall success of the event.”

After a few hours of tasting the different offerings, munching on a generous spread of hors d’oeuvres, and mingling with other attendees, bidders gathered in the auction space with their paddles at the ready. A spirited and entertaining bidding war ensued, as one five-case lot after another was auctioned off.

It was Jennings’ first time seeing a live auction, and it’s an experience she’d highly recommend to other V&E students.

“It was so fun to see how many people showed up to taste great wine and support �� V&E,” Jennings said. “Seeing that people are proud of your program and want you to succeed was a fantastic experience.”

Jennings is already looking forward to going to the Private Barrel Auction in the future — perhaps in a different capacity. “The event was such an eye-opening and educational experience,” she said. “I hope I get the chance to attend again — maybe next time as one of the winemakers!”

of the Private Barrel Auction.

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First-gen �� transfer student looks ahead to bright future in wine industry

Kyle Kopta — Fri, 22 Mar 2024 21:29:23 +0000

By Angela Sams

Washington State University transfer student Hector Estrada knows that when he graduates with a bachelor’s degree in viticulture and enology this spring, he’ll have the work experience and knowledge necessary for a successful career in the wine industry.

Hector Estrada, pictured in California on a recent field trip for �� wine science students

“Being a �� student opens doors to all sorts of job opportunities,” said Estrada, who lives in Prosser, Wash., and attends classes on the �� Tri-Cities campus. “It’s given me valuable tools to pursue a position in the industry or go into research.”

As a soon-to-be first-generation graduate and one of five siblings, Estrada also hopes his academic achievement will set an example.

“I’ll be the first in my family to get a bachelor’s degree,” said Estrada. “That will show my siblings they could do the same and lets them know that I’ll be there to help them along the way.”

Growing up near Bickleton, Wash., in a family of agricultural workers, Estrada was always encouraged by his parents to go to college. During high school, he worked in several local vineyards alongside his mom, helping with tasks such as pruning and cluster counts. That time spent amid the grapevines helped him discern his career path.

Estrada first took wine science classes while earning an associate degree from Yakima Valley College (YVC). He transferred to �� in fall 2021 after learning about the��’s offerings from his YVC advisor.

“I needed a challenge and wanted to improve my critical thinking skills by attending a university,” Estrada said. “I believe I chose the right path by coming to ��.”

After arriving on the Tri-Cities campus, Estrada worked closely with his advisor Karina Aispuro to determine which classes he should take and devise a graduation plan.

“Hector is a compassionate student who has worked hard,” said Aispuro. “He is intentional about his education and driven to find new opportunities.”

When he’s not in class, Estrada works in the vineyard at Mercer Ranches and as a technical assistant at the �� Wine Science Center, where he helps with pump-overs, keg cleaning, inventory, sales, and more. He believes his �� job is preparing him well for a career after college.

“I enjoy working at the Wine Science Center and getting that hands-on experience. At YVC, there wasn’t a winery, and the focus was lectures and reading,” Estrada said. “It’s fascinating to be in the Wine Science Center and have what I learned during class click while I’m working.”

Estrada has especially enjoyed his chemistry courses, which have proven useful in the lab and during his work at the Wine Science Center. The Blended Learning class has also offered Estrada many new experiences, including the chance to create a bottle of wine that will be sold with his name on the label.

“Blended Learning students work with nearby wineries to create wines using their chosen varieties,” Estrada said. “The class helped me a lot because it allowed me to go to wine events and share information with guests about how the wine was blended, and how the students made the wines. The class is also a great way to taste different wines from a variety of regions.”

Through the class, Estrada has also been able to work with multiple wine varietals.

“Last semester, Hector was instrumental in planning wine projects for Grenache and Viognier,” said V&E Professor Thomas Henick-Kling, who launched the Blended Learning program in 2012. ��“He looked for suitable fruit and made arrangements with a partner winery. Hector is a highly motivated and dependable worker who is gaining a lot of experience in the vineyard and the winery.”

After graduation, Estrada plans to pursue a job as a viticulturist or vineyard manager. Reflecting on his college experience, he advises current and potential �� students to trust the process, even during the tough times.

“Transferring from a community college to a university was challenging, and I had to put in a lot of effort,” Estrada said. “It’s important to just keep pushing forward with determination until you get to the final stretch.”

The post First-gen �� transfer student looks ahead to bright future in wine industry appeared first on �� Tri-Cities.

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