EVENTS . . .

Vineyard Tour and Wine Tasting

Vineyard Tour and Wine Tasting


Visit four vineyards with our master winegrower, Paul Vandenberg, owner of Paradisos del Sol Winery. We will discuss management strategies including zero use of pesticides. We end with a wine tasting including our small plate of tasting bites. Sundays 9 AM, $20, group and student rates. Reserve your spot above or email or call 509-829-9000.


Red Wine & Chocolate February 18, 19, & 20, 2017 (Saturday – Monday of Presidents’ Day Weekend)

Nine chocolate bites with wine


Plan a romantic getaway and celebrate a late Valentines at Paradisos del Sol. Enjoy our micro-mini Lilliputian ten-course under-50-calories winemaker’s snack, ten tiny nibbles—nine include chocolate: seven savories and two sweets. Below are the details:


Explore your senses and taste our Paradisos Red paired with teeny tiny tacos with chocolate-chipotle molé sauce; Rosé Paradiso with cacaó-mushroom pâté; Oyster White with Brie dusted with cocoa powder; Sève with chocolate-peanut sauce; B’s Blend with an artichoke heart, basil, cacaó pesto sauce; Sangiovese with pepperoni dipped in dark chocolate; and Naked Chick Baby Barn Owl Red with a bean in chocolate-adobo sauce.


We always celebrate with dessert!


Enjoy the sweet succulent combination of Zort wine with Truffles Paradisos, a handcrafted French-style chocolate truffle flavored with grains of paradise and raspberries concocted by our friends Aaron and Karl at Intrigue Chocolate. Top off your experience with a skosh of vegan pumpkin custard dusted with cocoa, a perfect complement to our Angelica MRS.


$10 tasting fee waived with $20 purchase. Rattlesnake Hills Passport holders and Wine Yakima Valley Premier Passholders enjoy wine discounts from 10% to 50%.


And here you are thinking, “I am busy that weekend but I still want to experience this!” We have put together a romantic chocolate dinner idea for you.


Love, Chocolate, Wine—Food of the Gods.


Thinking of chocolate only as candy is too limiting (though a glass of Zort and a dark chocolate truffle IS a mystical experience). Chocolate candy represents less than 200 years of the thousands of years of culinary chocolate. In antiquity people of Central America used cacao (thxoatl, chocolate) as a spice and a beverage more akin to espresso. Milk and sugar were not in the recipes.


When we prepare our plate for Red Wine and Chocolate on Presidents’ Day Weekend we use chocolate as spice, sauce, and candy.


Ya wanna impress your sweet baboo at Valentines? Don’t make a reservation at an overbooked restaurant. Prepare a five-course, all chocolate meal. Here is the menu that we will be having on the 14th .


          * Brie lightly dusted with cocoa powder. We serve with Rosé Paradiso.

          * Smoked Salmon with Cacao Nibs to continue the prelude with the Rosé.

          * Chicken in Molé de Cacao, served with Paradisos Red.

          * Spring Greens, Apple, Toasted Nuts, Cacao Nibs with Paradisos Red.

          * Truffles are at the end. May we recommend Truffle Paradiso from Intrigue Chocolate with our Zort ?


1) Brie: Slice about 1 ounce of Brie per person onto a plain white plate. Sprinkle cacao powder lightly over to dust cheese and plate. Practice on empty plate to get cool fractal design patterns. Enjoy with a glass of Rosé and a kiss. We like crackers or good bread with the cheese. Not too much, there are courses to go and gorged stomachs interfere with love.


2) Salmon: Cacao nibs are whole cacao beans roasted and crushed to particles about rock salt size. Not likely to be at the grocers. Intrigue Chocolate can supply.


Press the smoked fish onto the nibs that are spread in a layer, a very light dusting of powdered Chipotle if y’all like a little heat. Chocolate and chili are a very ancient combo. Keep it light so it doesn’t overpower the Rosé. Kevin’s Jelly Bean Store can provide powdered chipotle; order from us.


3) Chicken: Thighs are best, brown them, then into the crockpot. Buy a jar of molé, reconstitute with wine, add some cocoa powder, pour over chicken. After an hour or so taste. Add more cocoa powder if desired, maybe a pinch of chipotle. Simmer another hour, adjust again. Four hours in the pot is good, six may be better. Start in the morning or even the day before.


Remove chicken from pot, debone, and return meat to sauce.


Make some tortillas when it’s time to serve, tortillas are easy to make from masa. Or warm some up.


Roll the sauced chicken in a tortilla, take a bite, lick your fingers, sip some wine, laugh. Repeat.


Click here for a tortilla-making video; it is really very simple to do.


4) Salad: Toss greens with vinegar, then olive oil. Sprinkle with toasted almonds and cacao nibs, add some sliced apple, have another glass of Paradisos Red. Giggle a bit, kiss your sweetie.


5) Truffles: Hey this is the easy part. A romantic comedy, some good truffles, and a bit of Zort.


The rest is up to you!




Paradisos del Sol Winery

3230 Highland Drive

Zillah, WA 98953






Updated 2017-02-17


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