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Taste wines made by WA enology students during September at the Clore Center

The WSU Blended Learning program teaches students how to make and market their own wines over the course of a year, developing their product to commercial standards in partnership with different Washington vineyards and wineries.
The WSU Blended Learning program teaches students how to make and market their own wines over the course of a year, developing their product to commercial standards in partnership with different Washington vineyards and wineries.

September 4, 2015

PROSSER, Wash. – Each month the Walter Clore Wine and Culinary Center sources and features wine around a specific theme. For the month of September, the tasting room will focus on “Back to School” wines, made by students in the viticulture and enology programs at Washington State University, Yakima Valley Community College, Walla Walla Community College and South Seattle Community College. Students in these programs are Washington’s future winemakers, learning the craft and producing excellent wines while they do.

“We are very proud to feature the student-made wines,” says April Reddout, Wine Program Manager for the Clore Center. “Our guests are delighted when they realize the top-notch quality of these wines, paired with the very budget-friendly price points.”

Visitors to the Clore Center have the opportunity to taste these wines for a $5 tasting fee, and the wines are also available for purchase. By purchasing these wines, you are supporting both the student programs and the Clore Center.

“Our partnership with the Clore Center is an excellent opportunity to taste and purchase Blended Learning student-made wines,” said Thomas Henick-Kling, director of the WSU Viticulture and Enology Program. “The WSU winemaking project partners students with generous commercial vineyards and wineries in Washington. The hands-on experience in real-world situations prepares them for future careers while bringing funds back to the program through wine sales.”

The Clore Center is open daily from 11am-5pm, and offers light bites regularly and a Fresh Fare menu on Fridays, Saturdays, and Sundays from 12-4pm.

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