Washington State is the second-largest wine-producing region in the U.S., known for its bold, structured red wines—especially Cabernet Sauvignon, Merlot, and Syrah—as well as crisp, aromatic whites like Riesling and Chardonnay. While Seattle’s rainy reputation may cause confusion, nearly all of the state’s vineyards lie east of the Cascade Mountains, in a much drier, high-desert climate with sunny days and cool nights, ideal for preserving acidity and ripening grapes evenly. The state's hallmark is balance: wines often show ripe fruit alongside freshness and polish, thanks to the region's volcanic soils, glacial deposits, and innovative irrigation from the Columbia River. AVA regions like Walla Walla Valley, Red Mountain, and Yakima Valley are gaining global recognition for producing wines of depth, precision, and ageability. With a pioneering spirit, a collaborative winemaking community, and growing sustainability initiatives, Washington continues to rise in prestige on the world wine stage.