A Washington State University research winery at Prosser starts production this fall with capacity for about 5,000 gallons, the Seattle Times reports.
It’s all for science. A spokesman, Brian Clark, says the wine will go down the drain.
The winery is located at the WSU Agriculture Research Center, and will use university-grown grapes as well as grapes from cooperating vineyards.
The dean of the College of Agriculture, Dan Bernardo, says research at this level of detail will support Washington’s premium wine industry.
WSU winemakers James Harbertson and Kerry Ringer are looking at how grafting vines, fermentation temperatures, and different practices and equipment impact wine quality.
WSU has 23 professors, scientists and educators involved in the study of winemaking.