Washington wine’s next generation: Miguel Contreras | The Grapevine
In his new role as vineyard manager at Gamache Vineyard, this rising star builds on decades of experience.
Andy Perdue
Andy Perdue, a Washington native and third-generation newspaperman, is a wine author, journalist and international judge. He has been writing The Grapevine column in Pacific NW magazine since 2013. Learn more about wine at greatnorthwestwine.com.
Wine is the family business for Barnard Griffin’s Megan Hughes | The Grapevine
WASHINGTON WINE’S NEXT GENERATION: The daughter of Rob Griffin and Deborah Barnard is making a name for herself as assistant winemaker.
Washington wine’s next generation: Seth Kitzke | The Grapevine
Rising young star rolls back into the Tri-Cities to Pour it Forward with wines that make a difference.
Washington wine’s next generation: David Rosenthal makes Chateau Ste. Michelle’s super-popular white wines | The Grapevine
After earning a marine biology degree at the University of Puget Sound, the 38-year-old took a different path to winemaking.
Northwest wineries adopt a can-do attitude | The Grapevine
You’ll find cans of wine in the beer aisle, just in time for tailgating.
Influential winemaker Wade Wolfe focuses on varieties that others don’t | The Grapevine
Wolfe, who’s operated Thurston Wolfe for 30 years, is a leader in Washington’s wine industry.
Koenig Vineyards raises the bar in Idaho wine country | The Grapevine
Greg Koenig’s upscale new tasting room re-envisions the future of Idaho wine, and his product backs it up.
Klipsun Vineyards is still growing some of the state’s best wine grapes | The Grapevine
The Red Mountain vineyard has been sold, but with grower Dick Boushey taking over, the high level of quality won’t suffer.
Perfect fall weather in the Columbia Valley produces remarkable grapes | The Grapevine
Blue skies and warm temperatures from Labor Day to Halloween make for great winemaking.
The Rhône Revolution, Part Five: The B team of Washington reds | The Grapevine
They don’t figure into GSMs, but cinsault, counoise and petite sirah add their own value and complexity to our state’s wines.