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The U.S. West Coast produces over 90% of America’s wine, but the region is also prone to wildfires — a combustible combination that spelled disaster for the industry in 2020 and one that scientists are scrambling to neutralize.
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When smoke from severe fires settles over a vineyard, the grapes draw it in. When those grapes are turned into wine, it creates a flavor that is, at best, a little smoky and at worst, tastes like an ashtray.
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Ste. Michelle Wine Estates will buy half the grapes it contracted for this fall, which could have ripple effects throughout the region.
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Winemakers may soon be able to raise a toast, even after a growing season marked by wildfire smoke.
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There are 17 researchers working on the issue of smoke-exposed wine grapes between University of California-Davis, Oregon State University, and Washington State University.
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Tiquette Bramlett is the first Black woman appointed to oversee a winery in a major U.S. wine region. And this year, she will help usher in a new crop of BIPOC wine industry changemakers with her nonprofit Our Legacy Harvested and their inaugural internship program.
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When you're a small winery seeking a big impact, it helps to have friends. But OTHER wineries?That's the tale of the collective calling itself Bear Creek…
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The Northwest wine industry has grown tremendously over the last few decades. That’s had a big economic impact but has also changed the region’s...