Rattlesnake Hills,
Yakima Valley, Washington
Alc
12.9%
The
Back Label:
Make Tuesday feel more like Friday! B’s Blend turns tuna casserole
into pasta del mar which makes my wife happy, hence
the name.
We believe wine to be an important part of the family meal, even families
of one. So, we dedicate part of our production to “everyday wines.” This is the
Monday through Thursday wine to go with your favorite weekday dinners.
This is a blend of Riesling and Semillon from our vineyard. The vines
were carefully managed and needed no insecticide or fungicide sprays. Our
wholistic approach eliminates the need for chemical inputs. We used tanks
instead of barrels and bottled it young, retaining a tiny bit of the sweetness
of the grapes.
And
just a bit more information:
B is for
Barbara who drinks my wine
I got lucky,
she is divine
B’s Blend
was previously known as the Under Ten Buck White. This meant that restaurants
weren’t crazy about buying it.
Barbara is
very fond of Semillon and Riesling together in a glass. Me too! We do the combo
as a table wine, B’s Blend, and as a dessert wine, Angelica SR.
This is
meant to be an everyday wine. The wine to bring life to a
meal after a day in the coal mine.
Versatile
with many foods: either the main course or the appetizer.
It has a
touch of sweetness, too much for some, not enough for others. Barbara, Summer, and Megan like it. Kellé? Not so much. Oyster
White or Rosé for her! I think it is pretty darn yummy on a hot day as “Lazy
White Sangria,” half wine and half lemon-lime soda and a few ice cubes.
Lunch with a chicken sandwich? Watch out
chickens!
We grow
Riesling and Sémillon in order to make four different
wines.
1. Riesling as a varietal. In over thirty
years I have not found a grape to blend that makes it better.
2. Sémillon I use
to make our Oyster White, not 100%, it has a secret ingredient.
3. Our white Angelica, a dessert wine made to make the most
of pumpkin pie, and
4. B’s Blend, the simply made combo for
daily life.
B’s Blend
uses grapes from vines that have NOT been sprayed with anything. What organic
IS meant to be.
We spend a
lot of time hand working our canopy to make it unsuitable to fungus and insect
pests. We don’t own a “spray rig.” My philosophy: if you need to spray you are
not maintaining an optimal canopy, at least here in the Columbia Valley.
We picked
nice ripe grapes, crushed and pressed them to small tanks. We used no chemical
inhibitors, so our indigenous microbes could ferment. We added cultured yeasts
to ensure full fermentation. We used a strain that has low alcohol tolerance to
keep one tank with residual sugar.
We put them
together in the spring and bottled them. Then off to a cool dark room to evolve
in the bottle.
Ingredients:
grapes, yeast, bentonite clay, potassium metabisulfite
|
Semillon: |
Picked |
2013-09-16 |
23.6°B |
|
|
Riesling: |
Picked |
2013-10-16 2013-10-17 |
23.1°B |
|
|
Bottled |
|
R.S. 1.2 g/100ml |
pH 3.32 |
|
|
|
at bottling |
33 ppm |
|
|
Released
303 cases
TA 0.73
Where
do I get more?
Paradisos del Sol wine is always available at our tasting room or by
calling us at 509.829.9000 (we deliver to the greater Seattle area and ship to
a small number of states). We are also found in a very tiny number of wine
shops. Please look on the order page of our web site for the current list.
Back to
Paradisos del Sol web site
COME TASTE PARADISE!
Paradisos del Sol Winery
www.paradisosdelsol.com
3230 Highland Drive
Zillah, WA 98953
509.829.9000
Updated 2015-07-27