Catherine Jones, middle, puts Merlot grapes through a destemmer under the watchful eye of her advisor Joan Davenport. For both grape growers and winemakers, the status of nitrogen in the vineyard can make big differences in fruit and wine quality. It’s a balance of not too much and not too little. Catherine Jones, vineyard and winery technology grant director at Yakima Valley Community College, likens the nitrogen status to Goldilocks’s porridge in the nursery tale of the three bears. Jones, who is working on her master’s degree in soil science at Washington State University, says that growers must find the […]