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Leslie Hallman
 
July 12, 2017 | Leslie Hallman

Drink Sustainable: Wind Turbine FAQ's

What is the purpose of the wind turbine?
The wind turbine will generate power for our winery operations using a clean, renewable source of energy.

How does a wind turbine work?
The wind turns the propeller-like blades around a rotor. the rotor is connected to the main shaft, which spins the generator to create electricity.

How tall is the wind turbine?
The wind turbine’s blades reach 396 feet into the sky (nearly a 40-story building), and the centerline of the turbine’s hub is 264 feet above ground. On a clear day, the turbine can be seen for miles.

How much power is the wind turbine capable of creating?
The turbine will generate 4.5 million kilowatt hours yearly. this is the equivalent of powering 467 homes or using 7,300 barrels of oil. The wind turbine eliminates approximately 3,162 tons of carbon dioxide emissions.

How fast do the blades turn?
The blades turn at a speed of 22 RPM (revolutions per minute).

What technology does the turbine use?
The wind turbine has five internal computers: one in each blade to monitor and adjust the rotation speed when necessary, one in the nacelle (which houses the generator), and one main computer in the tower base that communicates with all the other computers. This turbine has its own server at Foundation Windpower and is monitored continuously by GE.

Why did you choose a wind turbine over solar panels?
For our local conditions in Monterey County, turbines are more effective than solar. The wind turbine generates electricity at night, it doesn’t lose efficiency due to dust, and it doesn’t use valuable agricultural land or create the maintenance issues that rooftop installations create. It is the perfect power source for the inexhaustible winds of the Salinas Valley.

How much energy does the winery use and how much will the wind turbine offset?
The winery uses about 900,000 watts at peak (0.9MW) and the turbine will generate double this load.

How does this wind turbine fit into Scheid Family Wine’s commitment to sustainability?
Scheid Family Wines has always been committed to sustainability. All 4,000 acres of our estate vineyards in Monterey County are officially certified by the California Sustainable Winegrowing Alliance. 100% of our wastewater is recycled and all our grape must is composted and spread as nutrition in the vineyards. We use 100% drip irrigation and low impact farming methods. we even have 250+ owl boxes to control rodent populations naturally. installing this wind turbine is yet another facet of our desire to preserve the environment.

Time Posted: Jul 12, 2017 at 2:29 PM
Leslie Hallman
 
May 31, 2017 | Leslie Hallman

Food & Wine Pairing: Ahi Tuna & Avocado Sushi Rolls with Sauvignon Blanc

Ahi Tuna & Avocado Sushi Rolls with D7 Sauvignon Blanc

 

Yield: 8 rolls

Total Time: 1 hour

Ingredients
8 ounces sustainably-sourced sushi-grade ahi tuna, sliced into ¾ inch strips
8 sheets toasted nori (seaweed)
4 cups prepared sushi rice (ingredients & instructions below)
1 medium avocado, thinly sliced
2 tablespoons sesame seeds, toasted
2 tablespoons black sesame seeds
Bamboo sushi mat, covered with plastic wrap to avoid sticking
Reduced-sodium soy sauce, prepared wasabi, and pickled ginger slices, optional

Sushi Rice:
2 cups uncooked short-grain sushi rice
3 cups water
¼ cup rice vinegar
2 tablespoons white sugar
1 teaspoon sea salt

Instructions
Place a sheet of nori in the center of the sushi mat. Wet your hands and evenly spread ½ cup prepared sushi rice (see below) over the nori in a thin layer. Carefully flip the sheet rice side down. Arrange 1 ounce tuna and several slices of avocado neatly in a line down the center of the nori. Lift the end of the mat and gently roll, pushing the filling slightly in with your fingertips until the roll is formed. Repeat with remaining ingredients. Sprinkle each roll with sesame seeds. Cut rolls into 1-inch slices with a sharp, wet knife. Serve sushi immediately with a chilled glass of D7 Sauvignon Blanc.

Sushi Rice:
Rinse the rice in a strainer until the water runs clear, and combine with water in a medium saucepan. Bring to a boil uncovered. Once boiling, reduce the heat to low and cover, cooking for 15 minutes. Rice should be tender and all water absorbed. In a small microwaveable bowl combine the rice vinegar, sugar and salt, heating for 30 seconds or until sugar is dissolved. Stir mixture into the cooked rice. Allow rice to reach room temperature before making sushi. 

Time Posted: May 31, 2017 at 10:00 AM
Tara Reprogle
 
May 25, 2017 | Tara Reprogle

Food & Wine Pairing: Easy Oven Roasted Mushrooms and Pinot Noir

Easy Oven Roasted Mushrooms with D7 Pinot Noir

 

Yield: 4 servings

Total Time: 30 minutes (prep & cook)

Ingredients
½ pound crimini mushrooms, wiped clean and sliced about ¼” thick
½ pound assorted mushrooms, such as shiitake, chanterelle, oyster, morels, enoki or porcini
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, melted
½ teaspoon kosher salt 
Freshly ground black pepper (to taste)
1 teaspoon fresh thyme leaves

Instructions
Preheat oven to 450°. Using a shallow baking pan, toss the mushrooms with olive oil and melted butter then spread in an even layer in the pan; sprinkle with salt. Roast for 20-25 minutes until mushrooms are browned and tender, stirring occasionally. Season to taste with pepper and additional salt if desired. Garnish with fresh thyme and serve immediately. 

 

Time Posted: May 25, 2017 at 1:30 PM
Tara Reprogle
 
April 19, 2017 | Tara Reprogle

District 7 Wines: Certified Sustainable

SUSTAINABILITY

As a family-owned winery, we are committed to sustainability throughout the operations. From our founding in 1972, we’ve held firm to the belief that this can only be achieved through following the three E’s of sustainability: Environmentally sound practices, social Equity and Economic viability. When the land is respected and the people who farm it and live in our community live well, true sustainable quality can be attained. All of our vineyards are officially certified by the California Sustainable Winegrowing Alliance, a statewide certification program that provides third-party verification of a winery’s commitment to continuous improvement and the adoption and implementation of sustainable winegrowing practices. Our commitment to environmental stewardship and equitable treatment of our employees is woven into the fabric of our company. We are dedicated to adhering to sustainable farming practices every day and investing in our workforce through real, meaningful programs.

IN THE VINEYARD
We use 100% drip irrigation, with technology that senses soil moisture and monitors plant stress, in order to use only the amount of water that is necessary. Planting a variety of cover crops between vineyard rows improves soil health naturally, prevents erosion, controls vine vigor, discourages weeds, and promotes the sustainable health of the vineyard. We follow an integrated pest management strategy to allow beneficial insects to control pests whenever possible and utilize low impact methods, such as herbal-based preparations applied to the soil to promote soil vitality through increased microbiologic activity and diversity. Over 250 owl boxes are perched amongst our vineyards, a natural way to control rodents that prey on grapevines, such as gophers and field mice. Barn owls take residence in our owl boxes where they nest during the day and hunt at night, helping to keep the land in balance.

IN THE WINERY
Our state-of-the-art winery was designed to reduce energy usage and cut waste. Sunlights throughout the winery reduce our electricity usage dramatically, as well as provide a more comfortable environment for our employees. The latest lighting technology, with automatic light sensors that turn on and off as needed, means no one has to remember to “turn off the lights”. Our tanks are all designed for maximum efficiency, with insulating jackets that reduce heating and cooling energy needs. We compost 100% of the grape pomace, stems and seeds and spread it back into the vineyards, and we recycle 100% of winery water through our wastewater irrigation ponds and reuse it on our vineyards. Our winery location just off of Highway 101 and less than a few miles from the majority of our vineyards, means fewer trucks on the highway.

SOCIAL RESPONSIBILITY
Responsibility to our vineyard and winery workers has always been at the forefront of our mission. Programs to promote health and safety amongst our employees, such as regular training and safety meetings, exercise warm-ups, break rooms, shaded areas, and incentive programs, have been in place throughout our history. We provide 100% paid-for healthcare, vacation and retirement for all of our full-time employees. Much of our workforce has been with us for over 20 years, with several of our vineyard managers working for our company for over 40 years. We support many local organizations and programs in our community. One of our favorite programs, the Writing Contest, has been held annually since 1988 and we have awarded over $350,000 in scholarship money to local-area students.

The circle of life, that everything in this world is interrelated, is at its core what the word sustainability means. Just as herbivores eat plants, carnivores eat herbivores, carnivores die and plants absorb them to grow, we tend our vineyards, craft the grapes into wine, compost the grape pomace and winery wastewater, and return them to the vineyards. In the same way, we employ a vibrant local work force that supports our vision, and return to them, their families, and the community at large through providing health insurance and benefits, giving generously to local programs and events, and funding a long-running local scholarship program. It’s a complete circle: using resources wisely and giving back to replenish and renew them.

Time Posted: Apr 19, 2017 at 9:32 AM
Tara Reprogle
 
April 19, 2017 | Tara Reprogle

Sustainable Food & Wine Pairing: Oysters on the Half Shell with D7 Sauvignon Blanc

Oysters on the Half Shell with Mignonette Sauce 

2 shallots, diced

2 tablespoons vinegar

½ cup District 7 Sauvignon Blanc

½ teaspoon ground pepper

2 dozen oysters, shucked

In a small bowl, whisk together the shallots, vinegar, Sauvignon Blanc, and pepper. Serve alongside the oysters on a bed of shaved ice. Enjoy immediately.

Did you know that oysters are one of the most sustainable seafood options out there? Just one more reason to enjoy them more often! For more sustainable seafood options, check out the Monterey Bay Aquarium's Seafood Watch app here: http://www.seafoodwatch.org/.

Time Posted: Apr 19, 2017 at 9:29 AM
Tara Reprogle
 
March 7, 2017 | Tara Reprogle

Food & Wine Pairing: Chicken Piccata and Chardonnay

Chicken Piccata with District 7 Chardonnay

Serves: Four

Ingredients
4 whole boneless, skinless chicken breasts
salt and pepper
½ cup flour
2 Tablespoons butter
2 Tablespoons olive oil
1 cup chicken broth
2 whole lemons
1 cup heavy cream
½ cup capers
1 pound angel hair pasta

Instructions

In a large pot of boiling, salted water, cook pasta according to package instructions; drain well.  In the meantime, heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium high heat. Season each side of the chicken breasts with salt and pepper and dredge in the flour. Working in batches, place the chicken breasts in the hot skillet and cook for about 3 - 4 minutes on each side, or until nicely crispy and no longer pink inside. Ensure breasts do not touch and that there is sufficient room in the pan.  When done, remove from skillet and set aside on a plate.

Turn the heat to medium. Add chicken broth, lemon juice, heavy cream, and capers. Bring the sauce to a boil, stirring occasionally, then reduce heat to low and continue cooking until slightly reduced, about 4 minutes.  Season to taste with salt and pepper.

To serve, place pasta on plate, set chicken on pasta, spoon the sauce over both then sprinkle chopped parsley on top.

 

Time Posted: Mar 7, 2017 at 2:17 PM
Tara Reprogle
 
March 1, 2017 | Tara Reprogle

Now Shipping to Alabama

Now Shipping to Alabama!

We are excited to announce that we now offer shipping to residents of Alabama. The process is a bit different than typical shipments, so we’ve put it all into this handy post for you!

Why It’s Different

Instead of being able to ship directly to your doorstep, we must ship to an ABC Liquor Store of your choice. When it arrives, the store manager will call you to let you know that your shipment is ready for pickup.

The Process

When you place an order for shipment to Alabama, a District 7 Wines representative  will reach out to you and walk you through the process. Simply choose the ABC Liquor Store closest to you, and we’ll do the rest!

Contact Us

If you have any other questions about shipping wine to Alabama, please reach out to us at contact@district7wines.com or call toll free at 1-888-772-4343.

Cheers!

The D7 Wines Team

Time Posted: Mar 1, 2017 at 2:53 PM
Tara Reprogle
 
February 27, 2017 | Tara Reprogle

Food & Wine Pairing: French Onion Soup with District 7 Chardonnay

Serves 4

Ingredients

2 tablespoons olive oil
4 cups thinly sliced yellow onions
6 cups beef broth
¼ cup District 7 Chardonnay
1 teaspoon dried thyme
Salt and pepper to taste
1 baguette fresh-baked bread
2 slices Swiss or Gruyere cheese
4 slices Provolone cheese
¼ cup freshly grated Parmesan cheese

Instructions

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, Chardonnay and thyme; simmer uncovered for 45 minutes. Pre-heat the oven broiler; taste soup and adjust seasonings as needed. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice Provolone, ½ slice Swiss and 1 tablespoon Parmesan cheese. Place bowls on rimmed baking sheet and broil in the preheated oven until cheese bubbles and browns slightly. Serve immediately with a crisp green salad and chilled glass of District 7 Chardonnay.

If you loved this recipe, we'd love to see your photos! Find us on Facebook or Instagram and show us your culinary prowess!

Time Posted: Feb 27, 2017 at 2:34 PM
Tara Reprogle
 
February 10, 2017 | Tara Reprogle

Food & Wine Pairing: Valentine's Day Filet Mignon with District 7 Cabernet Sauvignon

Valentine's Day Filet Mignon with District 7 Cabernet Sauvignon

Total Time: 30 mins

Serves: 2

INGREDIENTS

Two 8-ounce filet mignon steaks
½ pound fingerling potatoes, rinsed and trimmed
1 small bunch asparagus
1 tablespoon unsalted butter
¼ cup chicken stock
Olive oil
Salt
Pepper 

INSTRUCTIONS

Preheat oven to 425° F. Line baking sheet with aluminum foil, spread rinsed and trimmed fingerling potatoes in one layer; drizzle with olive oil then season with salt and pepper.  Roast for 30 - 45 minutes, until potatoes are golden brown.  While potatoes are roasting, rinse and trim tough ends of asparagus; set aside.  Season steaks on all sides with salt and pepper to taste. Heat a cast iron skillet medium high heat until pan is very hot, then add two tablespoons olive oil.  Add steaks to pan and allow to cook undisturbed for 4 minutes (set timer). Turn and cook another 4 minutes for medium-rare (internal temperature of 135° F), 6 minutes for medium (140° F) or 9 minutes for medium-well (150° F). Remove steaks from pan and cover with foil.  While steaks are resting, add one tablespoon butter and ¼ cup chicken stock to steak pan, keeping flame on medium high.  Add asparagus, season with salt and pepper to taste and cook for 4 – 7 minutes, depending upon diameter of asparagus, until bright green and tender.  Serve potatoes, asparagus and steak immediately.

If you love this recipe, we'd love to see your photos! Find us on Facebook or Instagram and show us your culinary prowess!

Time Posted: Feb 10, 2017 at 9:53 AM
Tara Reprogle
 
February 2, 2017 | Tara Reprogle

Food & Wine Pairing: 2014 District 7 Cabernet Sauvignon with Filet Mignon, Roasted Fingerling Potatoes and Asparagus

Servings: 2

INGREDIENTS

Two 8-ounce filet mignon steaks
½ pound fingerling potatoes, rinsed and trimmed
1 small bunch asparagus
1 tablespoon unsalted butter
¼ cup chicken stock
Olive oil
Salt
Pepper 


INSTRUCTIONS
Preheat oven to 425° F. Line baking sheet with aluminum foil, spread rinsed and trimmed fingerling potatoes in one layer; drizzle with olive oil then season with salt and pepper.  Roast for 30 - 45 minutes, until potatoes are golden brown.  While potatoes are roasting, rinse and trim tough ends of asparagus; set aside.  Season steaks on all sides with salt and pepper to taste. Heat a cast iron skillet medium high heat until pan is very hot, then add two tablespoons olive oil.  Add steaks to pan and allow to cook undisturbed for 4 minutes (set timer). Turn and cook another 4 minutes for medium-rare (internal temperature of 135° F), 6 minutes for medium (140° F) or 9 minutes for medium-well (150° F). Remove steaks from pan and cover with foil.  While steaks are resting, add one tablespoon butter and ¼ cup chicken stock to steak pan, keeping flame on medium high.  Add asparagus, season with salt and pepper to taste and cook for 4 – 7 minutes, depending upon diameter of asparagus, until bright green and tender.  Serve potatoes, asparagus and steak immediately.

Time Posted: Feb 2, 2017 at 1:05 PM