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.
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 firstname.lastname@example.org.
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!
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/.
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
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.
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.
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!
If you have any other questions about shipping wine to Alabama, please reach out to us at email@example.com or call toll free at 1-888-772-4343.
The D7 Wines Team
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
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.
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
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.