Compare Cab and Merlot
Taste both side by side to see why Washington Merlot is often fuller than expected.
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Wine Regions
East of the Cascade Mountains lies a sunny, near-desert valley that grows most of Washington's wine grapes. Here is why its reds and whites balance ripeness with freshness.
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The Columbia Valley is a vast AVA covering much of eastern Washington and reaching a little into northern Oregon. It is shaped by the Columbia River and its tributaries, the Yakima and the Snake. Many people picture Washington as rainy, but that is the Seattle side. The Cascade Mountains block Pacific storms, creating a rain shadow, so the Columbia Valley is a dry, sunny, near-desert landscape of sagebrush and rolling hills. Vineyards depend on irrigation from the rivers, which lets growers control exactly how much water vines receive. The valley sits farther north than any California wine region, so summer days are very long, giving extra hours of sunshine. Nights cool down sharply, which preserves acidity. That combination of sun and cool nights is why Columbia Valley wine tends to combine ripe fruit with bright freshness.
The ground beneath the vines tells a dramatic story. At the end of the last Ice Age, a series of enormous floods, known as the Missoula Floods, swept across eastern Washington many times. They left behind layers of sand, silt, and gravel, topped by wind-blown silt called loess. These soils drain quickly and are low in nutrients, so vines stay small and focus their energy on the grapes. The sandy soils are also inhospitable to phylloxera, the vine pest that devastated vineyards elsewhere, so many vines here grow on their own roots rather than grafted rootstock. The main threat is winter: occasional hard freezes can damage or kill vines, which is why growers favor slopes where cold air drains away. Warm hillsides near rivers, such as the Wahluke Slope and Red Mountain, are especially prized.
Cabernet Sauvignon is the most planted red, giving blackcurrant, black cherry, cocoa, and sage, with firm but polished tannins. Columbia Valley Cabernet is often described as a middle ground between the ripeness of Napa Valley and the structure of Bordeaux. Merlot built Washington’s early reputation and is fuller and more structured here than many people expect, with plum, cherry, and herbal notes. Syrah is a rising star, ranging from juicy blackberry styles to savory versions with olive, smoked meat, and pepper. Bordeaux-style blends, Cabernet Franc, and Malbec are common too. For whites, Riesling is a long-time strength, from dry and citrusy to off-dry and peachy. Chardonnay ranges from crisp and fresh to richer barrel-aged styles, and Sauvignon Blanc offers zesty citrus.
The Columbia Valley contains many smaller AVAs, and a few are worth knowing. Yakima Valley was Washington’s first AVA and grows a wide range of grapes, with cooler western areas suited to whites and warmer eastern areas suited to reds. Red Mountain, one of the smallest and warmest, is famous for powerful, tannic Cabernet Sauvignon and blends. Horse Heaven Hills, overlooking the Columbia River, produces structured reds and crisp whites, with steady winds that keep vines healthy. Wahluke Slope is one of the warmest and driest areas, known for ripe reds. The Walla Walla Valley, which crosses into Oregon, is known for Syrah, Cabernet, and Merlot; see our Walla Walla Valley guide. Many bottles simply say Columbia Valley, meaning the grapes were blended from several areas for balance.
Start with a Columbia Valley Cabernet Sauvignon and a Merlot side by side; our Cabernet vs Merlot comparison explains what to look for. Then try a Syrah and a dry or off-dry Riesling to see the region’s range. Many bottles labeled Columbia Valley deliver serious quality for moderate prices, while single-vineyard wines from Red Mountain or Walla Walla are worth a splurge. The Pacific Northwest table offers natural pairings. Merlot and lighter Syrah are wonderful with grilled salmon, especially cedar-plank style, because their moderate tannins do not clash with the fish. Cabernet and Bordeaux-style blends suit steak, rack of lamb, and burgers topped with sweet Walla Walla onions. Riesling loves Dungeness crab, spicy Asian dishes, and pork with apples, a nod to Washington’s famous orchards.
Eastern Washington is about a three-hour drive from Seattle over the Cascades, and the scenery changes from evergreen forest to open desert along the way. The Tri-Cities area makes a central base for Red Mountain, Horse Heaven Hills, and the eastern Yakima Valley, while the towns along the Yakima Valley offer tasting rooms amid orchards and hop fields. Walla Walla, farther east, has a lively, walkable downtown full of tasting rooms and restaurants. If you cannot make the trip, many wineries also run tasting rooms in Woodinville, just outside Seattle. Summers are hot and dry, so carry water and taste early. Spring and harvest season, from September into October, are the most pleasant times to visit. Distances between areas are long, so plan your route and arrange a designated driver.
| Grape or Style | Character | Try It With |
|---|---|---|
| Cabernet Sauvignon | Blackcurrant, cocoa, sage, polished tannins | Grilled steak or rack of lamb |
| Merlot | Plum, cherry, herbs, fuller than expected | Cedar-plank salmon or roast pork |
| Syrah | Blackberry, olive, smoked meat, pepper | Lamb burgers or barbecue |
| Bordeaux-style red blend | Layered dark fruit, structured, cedar | Prime rib or aged cheddar |
| Riesling | Dry to off-dry, lime, peach, crisp | Dungeness crab or Thai food |
| Chardonnay | Crisp to lightly oaked, apple, citrus | Roast chicken or halibut |
Taste both side by side to see why Washington Merlot is often fuller than expected.
Red Mountain or Walla Walla on a label signals more specific, concentrated wines.
Short on time? Many eastern Washington wineries pour in Woodinville near Seattle.
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Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizCabernet Sauvignon, Merlot, and Syrah lead the reds, while Riesling and Chardonnay are the main whites. Cabernet Franc, Malbec, and Sauvignon Blanc also do well in the dry, sunny climate.
The Cascade Mountains block rain, creating a dry, sunny climate. Long summer days ripen grapes fully, cool nights keep acidity fresh, and irrigation from the rivers gives growers precise control over water.
Both make excellent Cabernet Sauvignon, but Columbia Valley wines often show fresher acidity and slightly more restraint thanks to cooler nights and a northern location. They frequently cost less than comparable Napa wines.
Yes. The Walla Walla Valley AVA sits within the larger Columbia Valley AVA and crosses the state line into Oregon. It is known for Syrah, Cabernet Sauvignon, and Merlot.
Red Mountain is a small, warm AVA within the Columbia Valley famous for powerful, deeply colored Cabernet Sauvignon and red blends with firm tannins. Its sunny slopes and poor soils give very concentrated grapes.
Pair Cabernet and red blends with steak, lamb, and burgers, and Merlot or Syrah with grilled salmon. Riesling suits crab, spicy dishes, and pork, while Chardonnay works with roast chicken and white fish.
