Word: tchelistcheff
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...Beaulieu's venerable André Tchelistcheff, at 81 the dean of American wine makers, who helped stir the ferment in Washington wines. In 1967, he chanced across some Gewürztraminer, the spicy wine of Alsace, that had been made in a basement by the late Phil Church, a University of Washington professor. The sage of Beaulieu was astonished. "It was the best Gewürztraminer produced in the U.S.," he recalls. Tchelistcheff then turned his attention to a fledgling winery that became Chateau Ste. Michelle. The race was on. Church and colleagues began marketing wines...
...reds have yet to receive the acclaim earned by its whites. Wade Wolfe, 34, Chateau Ste. Michelle's overseer for vineyard operations, who has a Ph.D. in grape genetics from the University of California at Davis, thinks that this district may be good for Cabernets and Merlots. Says Tchelistcheff: "The reds are just starting to come up. They need more aging, more know-how, more sculpting by the wine maker." Washington needs to attract more such experts, as California has done so successfully; the state has no breeding ground of oenologists comparable to the U.C. Davis campus...
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