Idaho’s wine industry has grown from a small cluster of vineyards in the 1970s to a dynamic community stretching across the Snake River Valley, Eagle Foothills, and Lewis-Clark Valley. Early producers like Ste. Chapelle demonstrated that volcanic soils and high-elevation sunlight could yield distinctive wines, inspiring new generations of growers and educators.
At the professional level, House of Wine in Boise—founded by educator Kathryn “Kat” House McClaskey—serves as Idaho’s leading center for sommelier and certification training. The school offers courses for the Wine & Spirit Education Trust (WSET) and partners with the National Wine School for advanced U.S. credentials, bridging local industry experience with nationally recognized certification.
Meanwhile, Treasure Valley Community College runs the state’s Viticulture and Enology Program, offering degrees that train vineyard managers and cellar technicians. The University of Idaho Extension supplements this with field workshops in vineyard management and winemaking, and the Idaho Wine Commission provides continuing education for tasting-room and winery staff.
