As microscopic particles and liquid droplets ooze and eddy through the vineyard, grapes are coated with toxic chemicals. Worse, smoke from forest and range fires manages to get into the plant itself, wreaking havoc with the plant’s internal chemistry.
In self-defense, grape vines attempt to sequester toxic smoke particles that infiltrate berries and leaves by binding sugar molecules to the offending invaders. The plant can then metabolically shuffle the sugar-trapped particles into places where the smoke won’t be as harmful to the vines’ mission: produce grapes and reproduce.
Humans interfere with the vines’ mission when we … » More …
Each fall, the WSU Alumni Association’s wildly popular Feast of the Arts dinner series brings together some of the very best aspects of WSU for a can’t-miss evening. These special dinners feature wines from a different Coug winery expertly paired with exquisite food courses by Executive Chef Jamie Callison of the Carson College of Business School of Hospitality Business Management and his talented students.
“I work with my students to craft a menu inspired by WSU-focused fare—like fresh vegetables from the WSU Organic Farm and Wagyu beef from the Premium Beef Program,” Chef Jamie explains. The Feast also incorporates the WSU » More …
The allure of winemaking has attracted a menagerie of professionals to the business. Washington State University’s Viticulture and Enology Program has lured aerospace engineers, Army medics, apparel designers, scientists, and many others to the field. Here, we bring you a few of the stories of those who have changed careers by hanging a left at wine.
After years of dissecting rat brains, Berenice Burdet had had enough.
The Argentinian neuroscientist was untangling stress’s web of physiological effects on the hippocampus. The stress we feel in a crammed subway train, Burdet says, affects our behavior by dampening affect. We become depressed, and activity levels decline. … » More …
It’s easy to find the Cougar wine along the row of stainless steel tanks at Bergevin Lane Winery in Walla Walla. The WSU logo gives it away. But what’s inside really distinguishes Cougar III wine.
“The idea that what’s in the bottle comes first is the predominant feeling around here,” says winemaker Dave Harvey ’88. “But what’s most unique about this vintage of the Coug wines is that everybody is Coug: vineyard owners, winery owner, winemaker.”
Winery owner and manager Annette Bergevin ’86 laughs at the synchronicity as she, Harvey, and winery dog Paco walk past the tanks.
A promising pairing of alumni and wine lands this October when the WSU Alumni Association unveils its limited edition Cougar I (pronounced Cougar One) wine.
Joining up with Gordon Estates Winery, the Alumni Association is offering bottles of a rich red blend to members of the Wine-By-Cougars club, those who attend a special release event in the Tri-Cities, and the lucky few who can find it at their grocery stores and wine shops.
Only about 300 cases are available, and the WSUAA expects the wine will go fast.
Gordon Estates is a Washington-rooted, Cougar-run operation. Founder/owners Jeff ’71 and Vicki Gordon, and their daughter Katie … » More …