A Summary of Experimental Testing of Grape Varieties for Wine in Washington

Abstract

Climate, soil, and favorable sites in Washington give that state a potential for producing grapes for quality wines. Although most varieties attain acceptable soluble solids, many grapes in the lower Yakima Valley tend to have slightly high acidity. During this study the weather averaged 149 frost-free days and 2369 degree-days of heat units per season.

Dates of harvest, yields, analyses of must and wine for 41 varieties are summarized for the 9-year period 1964-72. Wines were evaluated by taste panels for 1964-71.

Thirty-nine varieties scored 15 or higher. Those producing the best wines included `Barbera,' `Buffalo,' `Cabernet Sauvignon,' `Chardonnay,' `Chauche noir,' `Chelois,' `Chenin blanc,' `Delaware,' `Delight,' `Early Burgundy,' `French Colombard,' `Gewürztraminer,' `Grenache,' `Grey Riesling,' `Helena,' `July Muscat,' `Limberger,' `Lucie Kuhlman,' `Melon,' `Merlot,' `Müller-Thurgau,' `Muscat Ottonel,' `Naples,' `Nebbiolo,' `Pinot blanc,' `Pinot Meunier,' `Pinot noir,' `Pinot noir (G.B.),' `Sauvignon vert,' `Seibel 10868,' `Semillon,' `Sylvaner,' `White Riesling,' `Verdelet,' and `Zinfandel.'