Oregon wine

Investigadores están desarrollando revestimientos especiales para proteger los vinos del noroeste de cualquier sabor a humo.

(Runtime :54)Researchers are developing special coatings to protect Northwest wines from any smoke flavors.Vineyard managers could spray the coatings onto…

The massive Northwest wine beast Ste. Michelle Wine Estates has announced to its Washington wine grape growers that it’s not taking nearly half of its…

When wineries release their new vintages to the public it’s often called “Spring release.” Those bottlings have been cooped up all winter aging. So have winter-weary patrons. Those who are fully vaccinated against COVID-19 are stepping out to wineries and meeting in small groups both outdoors and in.

Even if a wildfire doesn’t burn a vineyard, smoke can get into grapes. Smoke taint tastes like a small bit of ashtray, creosote post or burnt tires — so it’s not desirable in your pinot or merlot.

Across the Northwest, there are too many wine grapes and not enough demand. It started with an overly optimistic industry planting too much. Then came the coronavirus pandemic. Now, vineyard managers and wineries are being forced to think creatively to cope with 2020’s bumper crop.

Just in the last year, the wine-in-can category has grown by more than 100 percent across the nation, measured by volume of units sold. The third largest winery in the nation is Ste. Michelle Wine Estates, based in Woodinville, Wash. Now, it’s pouring huge amounts of juice into aluminum cans under its 14 Hands brand.