10 Facts About Washington wine

Washington wine has fourteen federally defined American Viticultural Areas with all but one located in Eastern Washington wine.

Plantings of the varietal increased more than fivefold and Washington Merlots were featured prominently on restaurant wine lists across the country.

The state's northerly location above the 46th parallel north allows Washington's major wine growing regions to experience 17 hours of sunlight in the summer—two more hours of sunlight during the peak of the growing season than what California sees further south.

Viticulture in Washington wine State is deeply influenced by the use of irrigation and the water rights associated with suitable vineyard land.

The average vineyard in Eastern Washington wine receives approximately 8 inches in annual rainfall, most of it during the winter months.

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Geographically and viticulturally, Washington wine is divided into sections separated by the Cascade Mountain chain.

However, many wineries such as Chateau Ste Michelle, Andrew Will, Quilceda Creek Vintners and those located in Woodinville wine country have production facilities and tasting rooms in Western Washington.

Early Washington wine industry focused predominately on white wines but in recent years, led by the "Merlot craze" of the 1990s have shifted the focus to the state's red wines.

Wines of Washington State are often characterized by their bright fruit flavors and crisp acidity.

Wine experts such as Tom Stevenson speculate that this is because the wine industry in Oregon is uniquely associated with one main varietal – Pinot noir – while Washington has yet to shape an identity around any particular varietal or blend but instead aims to succeed in producing many varietals and blends of high quality.