SALINAS, California – May 29, 2018 – Scheid Family Wines is proud to announce the winners of the 2018 Scheid Writing Contest. Now celebrating its 30th anniversary in Monterey’s Salinas Valley, the program has donated more than $320,000 to scholarships for local high school students.
The Scheid Writing Contest was originally created by Al Scheid in 1984 for his high school alma mater, Bridgeport High School in Bridgeport, Ohio. He launched the contest as a way to give back to the community and provide assistance to motivated high school students who wanted to attend college. Four years later, convinced that the local schools in the Salinas Valley could benefit from the contest, Al brought it to King City High School. Greenfield High School—built on land that was formerly vineyards owned by Scheid—was added to the program in 2001.
Al has always believed that being able to communicate ideas effectively is the key to success. He created the writing contest to give students the opportunity to fully delve into a subject. Each year, the winners are chosen based on their ability to research and write a 3-5 page essay on a given topic. Separate scholarships are awarded for each grade level. Past topics have included Guantánamo Bay and interrogation techniques, the Ground Zero mosque, the impact of social media on society, the death penalty, immigration reform, global warming, the USA Patriot Act and its effect on an individual’s right to privacy, the use of military tribunals in terrorist cases, and the pros and cons of the Electoral College.
The topic for 2018 was the National Anthem.
On August 26, 2016, the debate over kneeling or sitting in protest during the national anthem was sparked by San Francisco 49ers quarterback Colin Kaepernick when he first chose not to stand during “The Star-Spangled Banner.” Throughout the past two football seasons, some NFL players have also chosen to “take a knee” rather than stand during the anthem.
What positive effects have their actions had on our view of what is patriotic? What negative effects have their actions had? Do you agree or disagree with an athlete who chooses to not stand during the anthem? Do you feel that protesting during the national anthem is an appropriate time to protest? Why or why not? What actions do you think someone should, or should not, do during the singing of the national anthem?
The senior-class winners from Greenfield High School were: Veronica Gasca (1st), Alize Ortiz (2nd), Rosa Sanchez (3rd), and Nicolette Shaheen (4th).
The senior winners from King City High School were: Thomas Stephens (1st), Jose Torres (2nd), Lauren Rist (3rd), and Cristian Chavez (4th). Other winners included: Samuel Rivera (11th grade), Karina Aguirre (11th grade), Jose Gomez (11th grade), Dominic Conricode (10th grade), Felipe Cruz (10th grade), Stephanie Soto (10th grade), and Dayana Rivera (9th grade).
The total awards distributed were $8,950 for each school.
Scheid Family Wines has farmed wine grapes in Monterey County, California since 1972. With 4,000 acres of sustainably-certified vineyards located along a 70-mile spread of the Salinas Valley and a state-of-the-art winery, Scheid Family Wines is fully-integrated to bring high quality estate grown wines to the marketplace. The Scheid Family Wines nationally-distributed portfolio includes Scheid Vineyards, District 7, Metz Road, VDR, Stokes’ Ghost, GIFFT, Ranch 32 and Ryder Estate. In addition, Scheid Family Wines produces over 20 regionally distributed brands for specific clients or distributors.
4 chicken legs/thighs
1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon extra-virgin olive oil
Mix all marinade ingredients in a plastic bag and add in chicken. Marinade and chill for 4 hours. Grill chicken on an oiled grill until well browned on all sides, turning once, approximately 30 minutes. If the chicken browns too quickly, transfer to indirect grill heat if necessary. Allow to rest at least 10 minutes before serving.
Corn on the cob
Heat the grill to medium. Pull the outer husks down the ear to the base, stripping away the silk from each ear. Fold husks back into place and soak the ears of corn in a bowl of cold, salted water for at least 10 minutes. Remove corn from water and grill covered for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Serve immediately with butter.
Cheers to 2018! As we look forward to another wonderful year here at District 7 Wines, we want to let you know how we'll be shipping orders to protect your wines from freezing temperatures happening throughout the country this winter.
We are offering temperature-controlled shipping at no additional cost the month of January. We will be shipping temperature-controlled to all states except the following:
We can ship temperature-controlled to any of the states above at no additional cost to you, please just let us know at the time you place your order and we're happy to assist!
This service works a little bit differently than standard ground. With this method, your order will travel in a temperature-controlled truck to a hub near you. As soon as your order is accepted by the carrier, you will receive an email with your tracking code. Total transit time will be approximately two to three weeks and you will receive your tracking code 1-5 days before delivery.
We are so excited to be able to offer this service to you at no additional cost, knowing that your wines will arrive safe and sound to your door. If you have any questions or concerns about our temperature-controlled service, please do not hesitate to contact us at firstname.lastname@example.org or 1-888-772-4343.
Christmas Tree Pull-Apart Bread
1 can (13.8 oz) refrigerated artisan pizza crust
4 oz, or half brick, cream cheese
1 cup shredded mozzarella or Italian blend shredded cheese
2 tablespoons butter
1 clove garlic, minced very fine
3 tablespoons freshly chopped parsley and rosemary
1 cup warmed marinara sauce for dipping
Heat oven to 400°. Roll the pizza dough to a 10 x 15 inch size, then cut the dough into 36 equal squares. In a small bowl, mix the cream cheese, garlic, and shredded cheese until well combined.
Add one teaspoon of the cheese mixture to each dough square. With your hands, roll each dough square into a ball, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photos above. Bake for 15 - 17 minutes, or until golden brown.
After removing from the oven, brush with butter and sprinkle with chopped herbs. Serve with the marinara sauce.
Here's a quick reference guide to our order and shipping schedule for the 2017 holiday season.
Please note that these shipping dates are intended to be guidelines and can change depending on weather or any other unforeseen events. If you have any questions about the status of your order, please give us a call toll free at 1-888-772-4343 or email us at email@example.com.
Christmas Holiday Schedule
Temperature Controlled Shipping: order must be received by 12/04/2017 for departure on 12/08/2017.
Ground UPS/FedEx Orders: order must be received by 12/14/2017 and last day to ship to arrive by Christmas is 12/15/17.
3 Day/2 Day/Overnight UPS/FedEx Orders: order must be received by 12/17/2017 and the last day to ship to arrive by Christmas is 12/18/17.
Our fulfillment house, UPS, and FedEx will all be closed on 12/25/2017.
Our offices will be closed Friday, December 22nd and will reopen Tuesday, December 26th. Have a Merry Christmas!
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.
Yield: 8 rolls
Total Time: 1 hour
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
2 cups uncooked short-grain sushi rice
3 cups water
¼ cup rice vinegar
2 tablespoons white sugar
1 teaspoon sea salt
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.
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.
Yield: 4 servings
Total Time: 30 minutes (prep & cook)
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
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.
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.
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.
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/.