wines
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SAUVIGNON BLANC
Our D7 Sauvignon Blanc is very bright, lively and fresh with a pop of tropical fruit. Aromas of guava, grapefruit and pineapple burst from the glass. An array of melon, passion fruit and citrus flavors glide across the palate and the finish is crisp and clean with a bracing minerality.
SAUVIGNON BLANC
Price $16.00 Buy Now -
PINOT NOIR
An elegant, balanced offering, D7 Pinot Noir is the ultimate food wine. Aromas of cherries, raspberries, and pomegranates entice with hints of vanilla and mocha. Medium bodied with soft tannins, the bright red fruit finish wraps up with a lingering note of sweet oak.
PINOT NOIR
Price $20.00 Buy Now -
CHARDONNAY
D7 Chardonnay is a focused, elegant wine that strikes the perfect balance between rich and refreshing. Aromas of vanilla, orange blossom, and yellow delicious apple complement the judicious use of oak. Lush and ripe flavors of pineapple, Asian pear, vanilla and citrus finish with a hint of creamy, honeyed oak.
CHARDONNAY
Price $18.00 Buy Now -
CABERNET SAUVIGNON
Our D7 Cabernet is a classic that hits the sweet spot where power and structure meet elegance and finesse. Aromas of ripe dark cherry, raspberry and vanilla infuse the glass. Beautifully balanced and elegant on the palate, the silky tannins complement flavors of juicy blackberries, currants, almonds and cassis.
CABERNET SAUVIGNON
Price $20.00 Buy Now
ENTERTAIN
exceptional experiences, perfect pairings
PERFECT PICNIC
For wine lovers, nothing says summer like a picnic. What better way to reconnect with friends and family than over a glass of wine and light dishes packed with fresh flavors? A picnic can be as simple or sophisticated as any other meal. Before you plan the menu and make your lists, think about who’s coming and what vibe you’re going for: A spread for a crowd that needs to last through a hot afternoon without wilting? An elegant birthday dinner repast in an orchard? No matter what kind of picnic you’re creating, District 7 wines pair with just about anything you can whip up in the kitchen or gather from your favorite deli and our twist-off closures mean that you don’t need to remember a corkscrew!
PERFECT PRESENTATION
A fresh floral arrangement brightens up every table and is easier than you think. First, gather unscented flowers (in season is best), and a vase. Starting about 8 inches from the top of the flowers, remove all foliage from the stems. Hold a cluster of several flowers in your hand, at the midpoint of the stems. Gradually add other blooms, three stems at a time. Place each addition of flowers on the right and angle the stems to the left, gradually forming a spiral. As you add the rest of the flowers, give the bouquet frequent clockwise quarter turns. Along the bottom, cut stems straight across. Set the posy in a glass vase filled with water and flower preservative.
DATENIGHT DONE
We all know how important date nights are for keeping the connection strong with our spouse or significant other. But when budgets are tight, free time is scarce, and babysitters are nowhere to be found, keeping a regular night out can be a challenge. We’re here to help get date night done: all you need is a theme, take-out and District 7 wines. For example, if you choose an Asian theme, you could eat take out Chinese food and watch a movie like Crouching Tiger, Hidden Dragon or Hero. Some other fun theme ideas include Italian, Mexican, Christmas, etc. The most important thing is to make time to be together and have fun doing it!
CABERNET SAUVIGNON + CHEESE
Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. Rather than complicating the topic with exotic matches and endless possibilities, we have broken the art of wine and cheese down to one perfect pairing.
SAUVIGNON BLANC + SUSHI
Sushi, like all Asian food, is tricky to pair with wine because Japanese cuisine has evolved alongside grain-based drinks like beer and sake, not wine. But if you are a wine lover, there are solutions. District 7 Sauvignon Blanc is a delightful companion to sushi as it is neither too acidic nor too sweet but is a “just right” balance of ripe and refreshing.
CHARDONNAY + SCALLOP-CITRUS SALAD
The rich texture and flavor of scallops are ideally suited to Chardonnay. For this classic pairing, we’ve lightened things up with a salad dressed in citrus and extra virgin olive oil. This easy recipe can be served as an appetizer or light lunch and best of all, can be prepared in under 30 minutes!
PINOT NOIR + MUSHROOMS
Earthy and aromatic Pinot Noir is the perfect accompaniment to sautéed mushrooms. Decadently savory and rich, this is a quick and easy side dish that elevates any meal! While great with hearty meats and comforting fall dinners, it can also be the main star of lunch or dinner with the addition of a salad and warm, crusty bread.
RECIPE
The wine-cheese pairing possibilities are endless, but to simplify, we’ve paired our Cabernet Sauvignon with two variations on a theme with Gorgonzola and Stilton. Just as with any food pairing, it helps to think of either complementary or contrasting flavors. A lush wine like Cabernet Sauvignon works well with the creamy and pungent blue cheeses. As you begin to experiment, taste the cheese first by itself, to get a sense of its character, and then put another bite into your mouth with some wine to see how they mingle. Round out your cheese platter with freshly sliced baguette, nuts, olives and fig spread.
RECIPE
While there are adventurous and daring cooks for whom attempting homemade sushi is no more daunting than boiling water, we recommend finding a great sushi restaurant or the sushi section in your favorite gourmet grocery store and requesting an array of fresh sashimi, nigiri and rolls. Sushi and wine pairing is the union of sea and earth. Raw fish, which is the essence of the sea, is set off most intensely by wines that speak directly of the land—that is, minerally, unoaked expressions of fruit, such as District 7 Sauvignon Blanc. But don’t take our word for it, experiment and have fun!
RECIPE
Scallop-Citrus Salad
Serves: 4
Salad Ingredients
1 pound fresh sea scallops
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon kosher salt
¼ teaspoon black pepper
6 ounces arugula
1 orange, peeled and sectioned
Dressing Ingredients
¼ cup extra virgin olive oil
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
1 teaspoon Dijon mustard
Pinch of kosher salt
Fresh ground black pepper
Instructions
Make dressing first: whisk together extra-virgin olive oil, orange juice, lemon juice, tarragon, mustard, kosher salt, and pepper in a medium bowl. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add the butter and oil to a 12 to 14-inch sauté pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 ½ minutes on each side. The scallops should have a ¼ -inch golden crust on each side while still translucent in the center. Toss the lettuce with the Citrus Vinaigrette in a large bowl. Divide the salad among four plates, and top each salad with the grilled scallops and citrus sections. Serve immediately with District 7 Chardonnay.
RECIPE
Sautéed Mushrooms
Serves: 4
Ingredients
1 ½ Tbsp. salted butter
1 Tbsp. extra virgin olive oil
1 ½ lbs. Assorted Mushrooms (choose from chanterelle, oyster, porcini, morel, portabella, enoki, shiitake, cremini and button), sliced
5 cloves garlic, finely diced
¼ cup white wine (we use District 7 Chardonnay)
Salt, to taste
Fresh thyme
Instructions
Heat a heavy pan over medium heat, add olive oil and butter, then add mushrooms. Stir and let mushrooms begin to brown, about 4 minutes. Add garlic and wine, stirring occasionally. Let wine cook down; when liquid is fully absorbed, taste. Add salt if needed (don’t add before as your mushrooms may be saltier than you realize when cooked down). Serve warm, garnished with fresh thyme sprigs.