Wine Brochure

School of Hospitality Business Management carsoncenter@wsu.edu, 509-335-5766 Wine Business Management carsoncenter@wsu.edu, 509-335-5480

WSU is unique in providing world-class wine education spanning vine to market. Our programs—viticulture & enology and wine business management—are tightly woven to support one of the world’s most progressive wine regions. Add multi-campus learning, a state-ofthe-art science center, and an engaged industry, and there is nothing we can’t accomplish.

Rising from the rock and sagebrush landscape of the Tri-Cities is a cutting-edge science facility that will transform the Washington wine industry, much as Walter Clore and Charles Nagel’s research did 50 years ago. The WSU Wine Science Center, now under construction, will be a state-of-the-art teaching, research, and extension facility developed in close partnership with the wine industry. The facility, situated in the heart of Washington wine country, will be a mark of excellence and a catalyst for innovation, education, and collaboration. The Wine Science Center will open its doors in early 2015.

Centered on Wine

Viticulture & Enology Program llightner@tricity.wsu.edu, 509-372-7366

Advising Information for Students Give to the wine program online: givetowsu.wsu.edu Jeff Pilcher, Assistant Director of Development College of Business jeff.pilcher@wsu.edu, 509-335-8906 Ben McLuen, Development Director CAHNRS Alumni & Friends benjamin_mcluen@wsu.edu, 509-335-4172

Partnership Opportunities Wine Business Program business.wsu.edu/hospitality Dr Dennis Reynolds, Director der@wsu.edu, 509-335-4344

WSU Wine Science Center

Science of Wine Thomas Henick-Kling is the director of the WSU Viticulture & Enology program and a collaborator in WSU’s extensive wine education offering. During his 20-year tenure at Cornell University, he built its enology program and was instrumental in the establishment of its undergraduate degree in viticulture and enology. Henick-Kling’s research has shaped winemakers’ understanding of the ecology of yeast and bacteria in wine fermentation and the impact of yeast nutrition and single yeast strains on wine flavor profiles.

In recognition of his contributions to the wine industry, Henick-Kling was made an honorary life member of the International Association of Enology, Winery Management and Wine Marketing, in 2002. He has won three “best paper in enology” awards from the American Society for Enology and Viticulture.

Henick-Kling was the first graduate student at the Australian Wine Research Institute at the University of Adelaide where he earned his Ph.D. He earned his master’s in microbiology at Oregon State University.

“The new WSU Wine Science Center will serve as a hub for our students and researchers, and for industry, developing our collaborative programs. The center will have research labs in the basic sciences, chemistry, plant physiology, microbiology, and sensory evaluation, plus a teaching winery.”

Business of Wine

unmatched expertise

Dennis Reynolds is the Wine Business Management director and Ivar Haglund Endowed Professor of Hospitality Management in the WSU College of Business.

His award-winning research helps resolve global servicemanagement issues and has resulted in enhanced industry practices.

Reynolds is president of the International Council on Hotel, Restaurant, and Institutional Education, increasing WSU’s visibility as a leader in hospitality education and research. He speaks frequently to international management groups and ranks 15th among the world’s most prolific hospitality-management researchers. He is also the author of five popular textbooks.

Viticulture & Enology Program wine.wsu.edu Dr Thomas Henick-Kling, Director thk@wsu.edu, 509-372-7224

Contact Information

WSU Wine Program Viticulture • Enology • The Business of Wine

The Program To stay competitive and to leverage Washington’s unique and varied growing environments, the wine industry needs technical know-how that addresses regional and site-specific issues. The Viticulture & Enology program at Washington State University covers both the science and business components of producing world-class wine.

Wine Science Undergraduate and Graduate Degrees • Dual-learning opportunities at WSU campuses in both Pullman and the Tri-Cities.

• A multidisciplinary study approach with classes in climate, soils, plant physiology and genomics, vine pests and diseases, flavor formation, chemistry, and microbiology.

Wine Business Management • Unique among hospitality programs in the United States.

• Classes covering a broad range of wine business management and wine production science.

• Paid internships that provide industry experience and mastery of skills.

• Emphasis on quality leadership and teamwork skills to solve complex service and operations issues.

• Opportunities for students build relationships with multiple stakeholders across cultures.

• Additional opportunities to study consumer preferences, wine marketing, and winery economics.

• Degree in viticulture and enology.

• Industry immersion opportunities through the Center for Transformational Learning & Leadership (CTLL).

Wine Certificates • Two-year, online programs in viticulture and enology.

• Hands-on learning sessions at vineyards and wineries.

Prior to joining WSU, Reynolds served as the J. Thomas Clark Professor of Entrepreneurship at Cornell University, where he earned a doctorate in hospitality management.

“Washington State University has provided the industry with trained graduates in the science of wine for years; now we are also providing outstanding graduates in the business of wine.”

The People and Programs of the Washington Grape and Wine Industries Washington’s wine industry is shifting from an intriguing, fastgrowing market to an international leader in wine production and the science and management of winemaking. At the heart of this movement is the Wine Science program at Washington State University. Blended learning, unique program delivery, world-renowned faculty, wine business education, and a forthcoming state-of-the-art facility are bringing interesting new flavors to the glass with more consistency and predictability than ever before. The program is stimulating new investment and interest among novice and seasoned wine professionals alike.

Every step in the winemaking process is enhanced through research and teaching at WSU. Whether you visit a commercial vineyard in central Washington or a boutique retailer in Seattle, WSU is an integral part of the operation.

VITICULTURE & ENology Joel Perez (’14) | Apprentice | Fidélitas Wines Californian Joel Perez found a wine program that matched his tastes after being drawn to Washington’s thriving industry.

After helping launch a red blend and a Riesling under the WSU Blended Learning wine label, Perez is now working on two Cabernet Sauvignon wines. His passion is only beginning to mature; he will pursue a master’s degree this fall, exploring clonal differences in grape and wine production. Perez explains, “Imagine if clonal grapes yielded different aromatic and phenolic traits brought about by purposeful changes during fermentation—this would add another dimension to grape growing and winemaking.”

VITICULTURE & ENology Tiffany Britton (’11) | Enologist | Claar Cellars Partnerships with two-year schools have created opportunities for students like Tiffany Britton. She entered the WSU Viticulture & Enology program to learn more about wine science after taking an introductory course at Yakima Valley Community College. A horticulture graduate, Britton is now an enologist at Claar Cellars.

“It’s not all glamour when you are knee-deep in wine dung, but when you are pouring at an event like Taste of Washington, you feel like a superstar because you helped create the product.”

wine business mgmt.

Dana Johnson (’11) | Compliance Manager and Winery Assistant | Doubleback Winery The WSU Wine Business Management program helped Dana Johnson pursue her passion by developing and applying exceptional business skills to this unique industry. “As the wine industry grows, there will be a constant need for professionals who are skilled in sales, marketing, finance, operations, and all other areas of business—WSU is critical to filling this pipeline,” says Johnson. The WSU Wine Business Management program provides the perfect combination of management skills and wine and viticulture knowledge.

wine business mgmt.

Carlye Knowles (’11) | Manager | Figgins The Wine Business Management program at WSU gave Carlye Knowles a solid career platform in the rapidly growing niche market in Washington. Viticulture and enology skills, coupled with small business marketing, entrepreneurship, and hospitality courses, gave her not only an understanding of how wine is crafted from ground to bottle, but the skills to sell and market wine for a small, family-run business. “I love what I do and am immensely grateful for the education and experience I gained from the Wine Business Management program.”

WINE industry pIONEER Jim Holmes | Owner | Ciel Du Cheval Vineyards Based on coaching by the “Father of Washington Wine,” WSU scientist Walter Clore and other WSU researches, Jim Holmes grew his 80-acre vineyard into one of Washington’s best.

Research-informed growing practices turned Red Mountain— an acreage once completely devoid of vines—into an array of vineyards now worth upwards of $40,000 per acre. Holmes and his vineyard venture prospered with hard work and business acumen; his partnership with WSU informed many aspects of his operation, from irrigation to pest management.