Region’s restaurants reopen as Southwest Washington enters Phase 2
Wintry weather results in mixed bag for businesses through weekend By Anthony Macuk, Columbian business reporter, and
Published: February 15, 2021, 6:30pm
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4 Photos Sherry and Scott Petersen of Vancouver wait for their order near closed windows at Beaches on Monday. Restaurants were allowed to move to Phase 2 of Washington s reopening plan on Sunday, which allows for indoor dining at 25 percent capacity. Phase 1 only allowed indoor dining if a restaurant had sufficient ventilation, which in practice made it very difficult to stay comfortable during the winter. (Amanda Cowan/The Columbian) Photo Gallery
It was a Valentine’s Day gift for restaurants: Instead of the original start date of Monday, Gov. Jay Inslee announced last week that restaurants in five of Washington’s eight regions would be able to move to Phase 2 of the state
USDA ARS
Using a video monitor and a light microscope, technician Jennifer Ierulli of the USDA s Agricultural Research Service studies yeast cells while several bud to form new cells. The winemaking process uses yeast to convert sugar into alcohol, which ferments the wine.
Jan 29, 2021
Researchers at Washington State University’s School of Food Science are analyzing hundreds of non-
Saccharomyces yeasts taken from vineyards all over Washington state, to determine what strains are most beneficial for fermentation.
“These non-saccharomyces yeasts influence the sensory quality of the final product,” said Charles Edwards, professor and food scientist in Food Science. “If you drink a glass of water, and then you drink of glass of chardonnay, you may feel that the wine is thicker on the tongue. That’s part of what is called mouthfeel. Many winemakers believe these yeast strains positively contribute to mouthfeel in the final wine.”
January 27, 2021
By Lauren Paterson
Researchers at Washington State University’s School of Food Science are analyzing hundreds of non
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Saccharomyces yeasts taken from vineyards all over Washington state, to determine what strains are most beneficial for fermentation.
“These non-saccharomyces yeasts influence the sensory quality of the final product,” said Charles Edwards, professor and food scientist in Food Science. “If you drink a glass of water, and then you drink a glass of chardonnay, you may feel that the wine is thicker on the tongue. That’s part of what is called mouthfeel. Many winemakers believe these yeast strains positively contribute to mouthfeel in the final wine.”
Posted on January 11, 2021
PRESS RELEASE - Jan. 8, 2020 - After successfully releasing 3 previous dedication wines celebrating a person that has had a significant impact on Brian’s life, Brian Carter Cellars presents the newest dedication wine: the 2017 Big Daddy, a Douro River-style blend from Yakima Valley.
Big Daddy is a tribute to both Brian’s winemaking success over 40 vintages as well as the outstanding performance of Washington State during the past decades. During Brian’s expansive career, Washington state has grown from an almost unheard wine growing area, to an internationally recognized region with 16 AVAs and 60,000 acres planted.
The key grape varieties of the Duoro Valley are Touriga Nacional, Souzao, Tinta Cão & Tinta Roriz. Fermenting these varieties to dryness with no fortification, Brian has created a deeply satisfying Portuguese style wine, Big Daddy.