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Washington State is the second-largest wine-producing region in the United States, after California.
edit Tasting
Washington produces significantly more white than red wines, in a 56-to-44 percent ratio.
The most common white winegrape is Chardonnay. While it usually gives powerful wines in other regions, in Washington it turns into crisp and delicate wines, with notes of fresh apples.
Second comes Riesling, which usually offers very floral aromas, and vivid flavors of apricot, peach and apple. Some Riesling plantings are left to rot to make dessert wines of great intensity. Other Rieslings are turned into ice wine.
As for red wines, the dominant grape is definitely Cabernet Sauvignon, which gives a heady, fruity character. Its typical dominant notes are blackcurrant, cherry, berry, chocolate, leather, mint, herbs, and bell pepper. The winegrape is often blended with Merlot and Cabernet Franc, a typical mix of Bordeaux. Washington Cabs usually improve after a few years in the cellar.
Washington Merlots are typically full-bodied, moderately tannic, with cherry flavors and aromas. They tend to be higher in acidity than their Californian cousins.
The third most succesful red grape in Washington is Syrah, which gives big, dark, concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee, tobacco and leather.
edit Facts and figures
- Washington is the second largest wine-producing state in the US.
- Planted area: 30,000 acres (12,000 hectares)
- Harvest: 120,000 tons annually
- Wine production: 76 million liters; 56% white, 44% red
- Red varietals (in order): Cabernet Sauvignon (6,000 acres), Merlot (5,900 acres), Syrah (2,900 acres), Cabernet Franc (1,200 acres), Malbec, Sangiovese, Zinfandel
- White varietals (in order): Chardonnay (6,000 acres), Riesling (4,400 acres), Sauvignon Blanc (900 acres), Gewürztraminer (600 acres), Semillon (200 acres), Aligote, Muller Thurgau, Pinot Gris, Viognier, Roussanne
- Annual sales: $3 billion
- Winegrapes are the fourth-largest fruit crop in the state.
- The wine industry in Washington employs more than 14,000 people directly or indirectly.
- Washington wineries attract around 2 million visitors annually.
edit History
Washington's first vineyards were planted at Fort Vancouver by the Hudson's Bay Company in 1825. By 1910, wine grapes had been planted in many areas of the state, mostly by early European settlers from France, Germany and Italy.
The arrival of Prohibition in 1920 stopped the sale of wine, but small-scale production endured and at the end of the prohibition 42 wineries where back in business.
Commercial-scale winegrowing really started in the 1960s, and expanded widely in the next decades. Since the early 2000s, vineyard acreage has grown at a fast pace and dozens of new wineries have opened throughout the state.
Today, Washington wine is a $3 billion industry with exports in all 50 states and more than 40 countries.
edit Geography
Most vineyards are planted in Eastern Washington.
The region offers a combination of sandy, rocky-based alluvial soils including loess, basalt, clay, silt, and loam. These sandy soils offer a good drainage, forcing vines to push their roots deep in the soil - a crucial prerequisite for making wine.
Generous irrigation is provided by the large Columbia River in Eastern Washington. However, many vineyards also rely on large-scale artificial irrigation systems.
edit Climate
With 17.4 hours of daily sunlight during summer months, Washington vines enjoy 2 more hours of sun than their Californian cousins. However, the growing season is sensibly shorter.
Annual rainfall is about 8 inches (203.2 mm) in Eastern Washington (the major grape growing region) and 48 inches (1,219.2 mm) in Western Washington.
The Olympic and Cascade Mountain ranges in Western Washington act as a shield against rain and cold weather coming from the ocean.
Great temperature variations (up to 40°F) can be observed between night and day during the summer, which helps winegrapes develop a nice balance of sugar and acidity.
edit Viticulture
Washington vineyards are well protected against fungus-related diseases, thanks to its cold winter weather and high-draining sandy soils. As a result, very few chemicals are required to protect vines.
Washington is the only U.S. State where vintners don't graft vines onto different rootstock.
edit See also
- http://www.washingtonwine.org/ -- Washington Wine Commission
