Club Newsletter Blog

Wine of the Month: Zinfandel

    In the heart of winter, there’s nothing better than curling up with a warming glass of red wine, and our Zinfandel is always a seasonal favorite. Whether enjoying a movie on the couch, a dinner party with friends or a romantic date night at home, this wine is a crowd-pleaser you’ll want to keep around! Rich, brooding and full of lush red fruit flavor, our Zinfandel can definitely stand on its own, though we think it gets even better when paired with some of our favorite winter bites. Hearty beef stew, bolognese sauce or meat-topped pizza are full of savory flavors that complement Zinfandel’s fruity notes. For veggie-lovers, earthy mushrooms can provide a similar flavor profile and work beautifully in place of meat. Of course you can’t end the meal without a bit of dark chocolate, which will bring out this wine’s bright flavors and acidity. We think it’s the perfect way to polish off all that Valentine’s Day chocolate! Our Zinfandel’s signature bold style is largely a result of its origin in Lodi, California. Since 1850, this region has been producing prestigious wine, and today it’s still known for its full-bodied Zinfandel. Lodi is also California’s largest appellation with over 110,000 acres in wine grape production and over 100 different wine varieties in its portfolio.      The region’s warm, Mediterranean climate makes for powerfully-flavored fruit and a lingering finish that will keep you going back for more! In keeping with the vineyard’s dedication to quality and consistency, these grapes were hand harvested, which allows for only the best, ripest grapes to make the cut. Once the fruit makes its way to us on the east coast, it spends about 10 days on the skins to extract that deep ruby color and rich texture before spending 10 months in barrel. With a wine as juicy and bold as this one, our winemakers will sometimes opt to incorporate additional varietals to achieve the perfect balance of flavor, acidity and structure. Petite Sirah and Cabernet Sauvignon are common additions, which offer color, tannin and balancing flavors like herbs, smoke and spice.  Do you have a favorite Zinfandel pairing? Let us know!  

Letter from the Winemaker: February 2022

Dear Wine Club Members,   Happy first wine shipment of 2022 and a warm welcome to all our new members! We’re excited to kick the year off with over 550 wine lovers who have found community in our District and Brooklyn Winery Wine Clubs. Whether you’re new here or have been with us from the start, we want to say thank you and cheers to a wonderful year of wine. There’s a lot happening in the winery right now, including preparation for our first round of bottling! You can expect a new vintage of Rosé in the coming months as well as some refreshing whites, perfect for that warm weather we’re all ready for. Until then, stay cozy with some of my favorite winter wines, including our Riesling and Zinfandel! And of course this is always a great time to try something new. If you have a goal of learning a new skill in 2022, why not give wine tasting a try? Your quarterly shipments are the perfect place to start your journey, so next time you open a bottle, try out this step-by-step method for wine tasting and let us know what you think!   Step One: See - Pour a small amount of wine in your glass (about two ounces) and observe the color and clarity of the wine. How intense is the color? If you tilt the glass and hold it over a light-colored piece of paper with text, can you read through it?   Step Two: Smell - Give your wine a swirl (this encourages contact with oxygen to release the full breadth of aromas!), hold the glass close to your nose and inhale. What do you smell? Some things you might detect include fresh and dried fruit, herbs, flowers, butter, wood, leather and spices.   Step Three: Sip - Taste your wine and let it swirl around your mouth for a second or two. What do you taste? How long does the flavor linger? Do you notice any mouth-watering acidity or mouth-drying tannins? And lastly, enjoy!   As always, we encourage your questions and comments! If you have a question for our winemaking team or simply want to share your favorite pairings, please send us an email at [email protected]   Cheers, Erik Subrizi and Phil Arras Winemakers, District Winery   Read More from the February Issue   Winery News: Winter Updates and Club Announcements Wine of the Month: Zinfandel Members Only Social Media Contest Recipes from the Kitchen: Chocolate Truffles    

Recipe from the Kitchen: Earl Grey Chocolate Truffles

  Enjoy a chocolatey treat this winter with our easy truffle recipe! Give them as gifts, serve at your next dinner party or simply keep them around for your late night cravings! And if you've got a bottle of District Winery Zinfandel around, you'll have a perfect pairing.    EARL GREY CHOCOLATE TRUFFLES Yield: Approx. 22 truffles Ingredients 1/2 pound dark chocolate (look for 60-70% cocoa) 1/2 cup heavy cream 1 earl grey tea bag 1 tablespoon unsalted butter 1 teaspoon dark rum cocoa powder for coating         Method Combine the chocolate, butter and rum in a mixing bowl Gently heat the cream until it just begins to boil, then remove from the heat and add the teabag.  Steep for 5 minutes, then remove the teabag Add the cream to the bowl with the chocolate and place the bowl over a double boiler.  Whisk gently until the chocolate is completely melted and the mix is smooth and shiny. Put the mix into a piping bag and pipe into silicone truffle molds* while it is still warm.  Scrape the tops gently to ensure they have a flat surface.  Freeze the truffles until fully hardened in order to remove them from the molds.  Then toss with the cocoa powder to coat (the cocoa powder serves both to add flavor and to prevent the truffles from sticking to each other or showing fingerprints when handled) Truffles can be stored in the refrigerator for a few days or in the freezer for up to 2 months however they are best when eaten at room temperature.   *Note: if you do not have silicone molds you can also leave the mix to cool at room temperature until it has firmed up and then use a small scoop or spoon to portion it out.  From there, roll them gently between your palms into balls before tossing with the cocoa powder.  It is best to wear gloves for this step, both to prevent the warmth in your hands from melting the chocolate again as well as to keep them clean.      

Winery News: February Updates & Club Announcements

  Our Expanded Cocktail Program We may be a winery first and foremost, but we’re excited to be able to offer you even more cocktail options for when we want to mix things up! Try an original cocktail creation like our Asteroid Blues with rye, vermouth and a pepper infusion, or our Machutini with pisco, ginger and lemon bitters.  Look Ahead to Rosé and More If there’s one thing we’re looking forward to, it’s warm weather and Rosé! Any day now, we’ll begin bottling our newest vintage for an exciting spring release! And keep your eyes and ears open for some other new wine releases…as a club member, you’ll be first to know so you can place your order before anyone else!     Winter at the Wine Bar If you’ve been to the wine bar lately, you may have noticed that we’ve made some stylish upgrades! Our north lobby area now offers additional seating with a view of the barrel room in addition to a cozy bar for grabbing a glass of wine or cocktail. While it’s feeling very much like winter in DC outside, we hope you’ll come warm up in the winery with us! Take Home a Wine Barrel! Bring the winery aesthetic into your home! Now's your chance to have a District Winery wine barrel of your own. Our winemaking team is looking to sell a few barrels they're no longer using, and we want to give our club members first dibs! If you're interested in purchasing one, please email us at [email protected] Barrels will be first come first serve.     Our Boards Are Looking Beautiful! We’ve made some fun upgrades to the board section of our menu and we must say, they are looking quite nice! Enjoy a plentiful cheese and charcuterie board or a veggie-filled vegan board, with two kinds of dip and fresh vegetables. And don’t forget, on Tuesdays and Wednesdays you can enjoy a bottle of wine and a board of your choice for $49 (before your club discount)! Get $22 Off Your Next Purchase When you receive your shipment, you’ll notice a special gift from us to help you kick off the year. Enjoy $22 off your next online wine purchase and keep that wine rack stocked!    

Recipes from the Kitchen: Baked Brie

  COGNAC & RAISIN BUTTER DRIZZLE Ingredients 1 pound unsalted Butter, softened to room temperature 1 cup light brown sugar 1/2 cup golden raisins 4 fluid ounces Cognac  1 fluid ounce apple cider vinegar 1 tablespoon ground cinnamon 1 teaspoon kosher salt 1 teaspoon vanilla extract   Method In a medium sauce pot, simmer brown sugar and golden raisins in cognac and apple cider vinegar until sugar is dissolved and raisins are plump. Blend in Vitamix or blender until smooth. Set aside and let cool to room temperature.    Mix cinnamon, vanilla and salt into the softened butter. Slowly stream in the raisin mixture until the sauce is emulsified. Chill.       BAKED BRIE & PUFF PASTRY Ingredients 1 small format 8oz Brie wheel 12"x12" square of puff pastry 1 large egg, beaten   Method Preheat your oven to 425°F, low fan if using a convection oven. Line a baking sheet with parchment paper. Roll puff pastry until it's about 1/8" thick.   With a knife, gently slice the brie wheel in half (hamburger style) so that there are two discs. On one disc, gently press the chilled Cognac & Raisin Butter Drizzle into the exposed rindless side of the cheese, leaving about 1/2" of space around the diameter. Close it with the remaining half of the brie wheel and press down lightly.    Place the cheese into the center of the puff pastry. Brush the surrounding pastry surfaces with egg wash and wrap the puff pastry around the cheese. Score the top of the puff pastry to allow for expansion. Freeze for 1 hour.   Remove the brie from the freezer and brush the egg wash all over the visible surfaces of the brie. Bake for 20 minutes, or until puff pastry is browned and brie is soft.   Once removed from the oven, top the brie with more of the Cognac & Raisin Butter Drizzle. Serve with fresh fruit and crostini and a glass of Cuvee Noir or Blanc de Blanc!      

Winery News: Winter Updates & Club Announcements

  Wine Tasting Kits We’re toasting the holiday season with some exciting additions to our collection of wine Tasting Kits! We recently released the Flight of Fancy kit, a celebratory package with three of our favorite bottles - Blanc de Blancs, Pinot Noir and Cabernet Sauvignon. Whether you’re hosting a New Year’s Eve wine tasting or looking for a new date night idea, this kit is sure to bring some cheer! And if your wine tasting group consists of 8 or more people, consider ordering our new Double Tasting Kits, with six bottles of wine and plenty of tasting guides for all your guests! Shop them all at 20% off when you log in to your club account! Last Minute Holiday Gifts If you’re a last minute shopper, we’ve got you covered with gifts that any wine lover would appreciate. Purchase a gift card to the online store and let your friend, family member or colleague pick out their favorite bottle, or treat a loved one to a Wine Club membership of their very own! Contact us at [email protected] to set up your gifted membership and your gift recipient will be able to start using their club benefits right away!     New Menu Items A new season means new delicious dishes to try at the wine bar! Stop by to enjoy the flavors of winter, like our Harvest Dip, with whipped sweet potato and cotija cheese, Roasted Cauliflower with medjool dates and olives or Burrata with red wine-glazed grapes. Plus, you’ll be pleased to hear that our popular Fried Brussels Sprouts are back on the menu! Make a reservation through Open Table and enjoy 20% off your check as a club member! Introducing a New Cocktail Menu For those evenings when you want to mix things up, try one of our classic or original cocktails! We’re pleased to offer ten craft cocktails ranging from Old Fashioneds and Negronis to original creations like our Vin Chaud, a winter warmer made with red wine, bourbon and spiced honey syrup. Join us during happy hour and enjoy select cocktails for just $10!     Weeknight Specials There are even more reasons to enjoy a night out during the week! Member Mondays continue and every week you can enjoy a free glass of wine for yourself and a guest. We’ve also extended our weekday Happy Hour until 6pm, meaning you have a whole extra hour to enjoy discounted wine, cocktails and beer! Plus, we’re excited to introduce Bottle & Board on Tuesday and Wednesday nights. Enjoy a bottle of wine and an antipasti board starting at $49+ before your club member discount. Make your reservation now! Holiday Wine Bundles Our New Year’s Resolution? Drink more wine! We’re making it easier than ever to keep your wine rack stocked with our holiday bundles. Enjoy great pricing on two, three, four or six bottle wine packs, with our favorite selections for the season! Shop them before the end of the month and get an extra 20% off with your club member discount!    

Wine of the Month: Cabernet Sauvignon

With winter in full swing, we’re embracing the warming qualities of our red wines, with one standing out as a holiday classic. Cabernet Sauvignon is not only one of our most popular wines here at District Winery, it’s also the most planted wine grape in the world! That’s right, Cabernet Sauvignon is truly wine royalty, making it the perfect addition to your holiday table or New Year’s celebration. Since this grape is planted in so many regions around the world, including the United States, we had several options when it came to choosing a vineyard to source our grapes from.  To make the most of the vast microclimates in California’s wine region, we brought in fruit from two separate vineyards: Atwood Ranch in Sonoma and Lanza Family Vineyard in Suisun Valley. Both of these vineyards have deep wine-making roots, with their origins dating back to 1850 and 1936, respectively. In both locations, Cabernet Sauvignon flourishes resulting in rich, fruit-forward wine with a lush mouthfeel.     So how do we achieve such a perfectly balanced wine? Well it all starts on the vine. Cabernet Sauvignon is a late-ripening grape, meaning it’s one of the last to be harvested in order to achieve the right balance of sugar, acidity and tannin. The Cabernet Sauvignon grape has a thick skin, meaning higher levels of tannin that can be balanced with perfectly ripe fruit. This also creates a wonderfully rich texture in the wine that can stand up to the equally powerful flavors in your favorite holiday foods. Our winemakers also chose to blend in two additional grape varieties in this bottle, in order to balance the strong characteristics of this powerhouse grape. Small percentages of Merlot and Cabernet Franc can be found in this wine, providing a touch of softness and elegance. Our winemakers describe this bottle as “deep, brooding and immensely satisfying,” without being overly fruity or jammy. Twenty-two months of aging in barrel gives the wine a dense purple hue with warm aromas of vanilla and cocoa.  We recommend pairing our Cabernet with your favorite meat dishes like roast beef, hearty stew or pasta bolognese. For vegetarians, savory mushroom dishes or even pizza are perfect pairings for this bold wine. If you have your own favorite Cabernet Sauvignon pairing, let us know and tag us in your foodie photos @districtwinery! Cheers to the New Year and more amazing wine!      

Letter from the Winemaker: December 2021

Dear Wine Club Members, It’s the most wonderful time of year and we’re feeling especially thankful for all of you! As we celebrate the last Wine Club shipment of 2021, we want to say thank you for all your support and enthusiasm. From our members-only wine tastings to our exclusive club releases, we’re so glad that you’re enjoying all the different ways you can gather and celebrate your love of wine! We’re also very excited for you all to be the first to officially meet the newest member of our winemaking team, Phil Arras! Phil joins us from the Finger Lakes of New York, where he spent thirteen years as a winemaker for Damiani Wine Cellars on the east side of Seneca Lake. He and his family relocated to DC just in time for the 2021 harvest, when he was able to take a deep dive into the world of urban winemaking! “I’m very excited to begin working with new warm climate grape varietals that I wasn’t able to get my hands on in Upstate NY,” says Phil. “This year, I’m especially excited about varietals like Grenache, Petite Sirah and Graciano. Working for District Winery will allow me to expand on my existing experience in the industry and experiment with new grapes and techniques. But for me, the goal remains the same: to make balanced, thoughtful, delicious wines that represent the best each harvest has to offer.” And if you’re still looking for the perfect last minute gift or that New Year’s Eve host present, I recommend grabbing a bottle of our Zinfandel. It’s a bold red wine that’s a total crowd-pleaser. I’d also suggest grabbing a bottle or two for yourself, because we all deserve a little reward after a long year! As always, we welcome your comments, feedback and suggestions as we enter another year of Wine Club. You can expect even more from your membership in 2022, including more exclusive events, wine releases and sales. Happy holidays and happy New Year from all of us at District Winery! Cheers, Erik Subrizi and Phil Arras Winemakers, District Winery   Read More from the Winter Issue   Winery News: Winter Updates and Club Announcements Wine of the Month: Cabernet Sauvignon A Guide to Building the Perfect Holiday Cheeseboard Recipes from the Kitchen: Baked Brie    

Letter from the Winemaker

Dear Wine Club Members, Can you believe fall is around the corner? This September shipment marks one year since the launch of our Wine Club, and we are so grateful to have you as a member. Your support and enthusiasm for this new endeavor meant that we could keep you stocked with wine throughout a very unusual year! I was delighted that we were able to add to your member perks this summer with our new Member Mondays offering at the wine bar. Make sure to visit us for your free glass of wine! We have a lot more member benefits and perks in store this year and we're always looking for new ways to show our appreciation. Stay tuned for more on that! In the meantime, I wanted to share a little about what’s happening in the winery these days. It’s one of the busiest and most important times of the year for our team: harvest season! Refrigerated trucks have already begun to deliver literal tons of grapes to us from vineyards we work with across the country - from as far as California and as close as New York State. Once grapes arrive, a countdown clock begins for us at the winery in order to maintain freshness and create the highest quality wines we can. We get right to work processing - our white wine grapes are immediately pressed to tank and our reds are destemmed to either tanks or T-bins in preparation for fermentation. We’ve already received and crushed our Grenache grapes for this year’s Rosé! After processing, it’s near round-the-clock action - managing fermentations, punchdowns, pumpovers, and prepping barrels, where our wines will age until we determine they are ready to bottle. Times range from as little as 6 or 8 months (for white wines) to nearly 2 years (for some of our bigger, bolder reds). Until we can share our wines from this 2021 vintage with you, I hope you enjoy your wines in this shipment!   Cheers, Erik Subrizi Winemaker, District Winery   Read More from the Fall Issue   Winery News: Fall Updates and Club Announcements Wine of the Month: Merlot Celebrating Harvest Season at the Winery Recipes from the Kitchen: Fingerling Potatoes Recipes from the Kitchen: Stilton Compound Butter  

Wine of the Month: Merlot

  Whether you’re a year-round red wine drinker or a seasonal consumer, you’ll likely agree that autumn is the perfect time to break out a cozy glass of Merlot. It’s an approachable wine that’s full of ripe fruit flavor and offers an easy-drinking texture that’s perfect for your next movie night or for curling up on the couch with a book. However, it’s the balance of tannins and acidity that makes this wine so food-friendly and a great complement to all your favorites! You may have found yourself with a bottle of our California Merlot in this month’s Wine Club shipment, which is currently one of two Merlots we’re offering online and at the wine bar (check out our Virginia Merlot here!). This particular wine is made from grapes sourced from the Suisun Valley of California, a unique wine-growing region with three distinct climate zones. In the “mid-valley,” growing conditions are idyllic as wind is buffered by mountains on either side and cool, moist air blows in from the ocean and San Francisco and San Pablo Bays to ease the effects of warm temperatures.      Some have drawn similarities between this area and the prestigious Bordeaux region of France, with elegant, balanced wines resulting from ideal growing conditions and fertile soils. For fans of this style of red wine, you’ll love our Merlot’s bold profile and notes of blackberry jam, dried mint and cedar. The addition of Cabernet Sauvignon (just 4%) is what gives this wine a smooth, juicy texture and supple finish.  There are plenty of foods that pair well with this wine, but when autumn rolls around, we can’t help but think of our favorite seasonal ingredients. Try a cranberry-infused Wensleydale cheese or mature cheddar for a pairing snack, or serve guests blue cheese and pears as a simple, but elegant appetizer. This wine will truly shine next to braised meat, grilled lamb chops or a rich, hearty pasta sauce, but will work equally well with roasted root vegetables or stuffed squash. Visit the online store and keep yourself stocked for the season, then let us know what your favorite Merlot pairing is by emailing us at [email protected]! Cheers!    

Celebrating Harvest at the Winery

  Harvest is in full swing at District Winery! We’ve received over 40 tons of grapes from our vineyard partners over the last few weeks - including everything from Grenache for our Dry Rosé, Pinot Gris for our Ramato, Sauvignon Blanc, Muscat, and more. After arriving at our winery, the Grenache grapes were sorted and destemmed, then put directly into stainless steel tanks to prepare for fermentation. The Sauvignon Blanc and Muscat were gently pressed as whole clusters immediately upon arrival and then they also went into tanks to be fermented. These white wines will likely ferment nice and slowly for 20-30 days, while our reds range roughly between one to two weeks.     Speaking of red wines, the Grenache grapes we use for our Cuvée Noir (a red blend) are cold soaking prior to fermentation. As you can imagine, our tanks are pretty full these days! But that’s not all we’ve got planned for this year’s harvest - we anticipate receiving Graciano and a little bit more Grenache, followed by Cabernet Franc, Merlot and Sangiovese. Keep an eye on our social feeds to see behind the scenes when these grape deliveries arrive!  

Recipes from the Kitchen: Stilton Compound Butter

  We believe that great food and wine are meant to be shared, and now our chefs are here to share their favorite recipes with you! Our Stilton Compound Butter is versatile and absolutely delicious when served with grilled steak or roasted vegetables! We recommend a glass of Malbec (or your current favorite District Winery bottle!) for a fall dinner that’s restaurant-worthy!     STILTON COMPOUND BUTTER Ingredients 1 pound unsalted butter, softened to room temperature 1 pound stilton cheese, crumbled ¼ cup parsley, minced 1 tablespoon basil, minced 1 tablespoon garlic, minced 1 teaspoon kosher salt Method Mince the parsley, basil and garlic. Break down stilton into small chunks. In a large mixing bowl, gently fold in softened butter, herbs, stilton and salt. With plastic wrap at the ready, scoop about 2 cups at a time into a sheet and gently roll into half dollar diameter sized logs. Refrigerate at least 1-2 hours before using. Slice and place atop grilled meats and veggies!          

Recipes from the Kitchen: Fingerling Potatoes

We believe that great food and wine are meant to be shared, and now our chefs are here to share their favorite recipes with you! Our fingerling potatoes are a tasty, versatile side dish that everyone will love, and are absolutely delicious when served with chicken, steak or seafood! We recommend a glass of Unoaked Chardonnay (or your current favorite District Winery bottle!) for a fall dinner that’s restaurant-worthy!     FINGERLING POTATOES Ingredients 2 quarts water 1 pound small fingerling potatoes, cleaned 1 shallot, minced 2 tablespoons garlic, minced ½ cup chablis (or other dry white wine) 4 tablespoons butter 2 tablespoons chopped chives Method In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. In a large saute pan over medium heat, add a drizzle of olive oil and saute the fingerlings. Once golden brown on the outsides, add garlic and shallots and sweat until aromatic and slightly browned. Add chablis and deglaze. Once ½ of the wine remains, turn off the heat and stir in the cold butter. Salt and pepper to taste.          

Winery News: Fall Updates and Club Announcements

  Member Mondays Last month we were excited to begin one of our most highly anticipated club member benefits - Member Mondays! Every Monday we invite our club members and one guest to enjoy a free glass of wine at the wine bar. It’s a great way to try something new, meet fellow club members and chat with us about your favorite parts of the Wine Club so far! Make a reservation on OpenTable for the next Member Monday and note in your reservation that you are a club member! We’ll see you there!   One Year of District Winery Wine Club! This quarter is particularly special as it marks the end of the first year of Wine Club! We were overwhelmed with the support and enthusiasm we received for this project, and we couldn’t have done it without each of you. Over the next year you can expect more member benefits and exclusive events, so stay tuned for all the exciting things to come! Have ideas or comments? Email us at [email protected]!     Tasting Kits Earlier this year we announced two new versions of our popular at-home Tasting Kits, a “winery-in-a-box” that contains everything you need for a self-guided tasting with friends, family or co-workers. You can now choose between our Signature Tasting Kit (whites and reds), Best Served Chilled (all whites), or Shades of red (all reds). Shop now or read our guide for creating your own wine tasting experience wherever you are!    New Wine: Introducing Merlot! Just in time for cooler weather and cozy fall foods, we’re excited to introduce two new District Winery Merlots! Our California Merlot is from the warm Suisun Valley, displaying ripe fruit aromas and a bold, indulgent mouthfeel. The Virginia variation is elegant and balanced, with light pepper aromas and flavors of blackberry and warm vanilla. Shop both Merlots now and use your 20% club discount!     New Menu Items Last month we introduced eleven new dishes to the main menu, plus some exciting new brunch items like avocado toast, chilaquiles and smoked salmon eggs benedict! Stop in to try a few of our favorites, like our shishito peppers and grilled cheese with apples, caramelized onions and brie. You’ll also notice a new wine on the menu - our Fumé Blanc. It’s a wonderful fall white with a creamy texture and bright citrus aromas. View the full menu here and don’t forget to use your 20% club discount when you dine with us!   Happy Hour Happy Hour is back at District Winery! You’ll find $7 wines by the glass, $10 cocktails and $5 beer, plus you can use your club discount on top of these amazing drink deals! View the Happy Hour menu here and join us Monday through Friday from 3pm to 6pm.   

Letter from the Winemaker

  Hello all wine club members!   Welcome to the inaugural issue of the Wine Club Newsletter! If you are like me you are relishing in the awakening of spring after a long winter, and with the onset of warm weather, I can count on seeing much more pink wine in glasses wherever I look. We have a few different pink(ish) wines out right now, but I am really enjoying our Pinot Gris Ramato, which you can read more about below!   One great thing that has come from a troubling year is the launch of this Wine Club, which we had always been putting off due to time constraints. We are so glad to have been able to spend the time on it, as the interest and sign ups have far exceeded our early expectations. As we continue to develop the club, we would love to hear some ideas from you that would make the club even better and more appealing. Please let us know your thoughts or questions by emailing [email protected]   Thank you all for your continued support and I look forward to seeing you soon.    - Conor McCormack, Executive Director of Winemaking   Read More from the Spring Issue   Wine Pairing Recommendations: Spring Edition Wine of the Month: Pinot Gris Ramato Recipes from the Kitchen: Salted Chocolate Chip Cookies Winery News: Spring Updates and Club Announcements    

Winery News: Spring Updates & Club Announcements

  Spring has sprung at District Winery! We're excited to pack up our heaters and welcome more guests to the patio for Rosé and beautiful water views. Read on for some exciting seasonal offers, new wine and more! And don't forget you receive 20% off your check as a Wine Club member! Make a reservation and identify yourself as a club member in the notes section.   NEW for Wine Club Members: Birthday Credit As we deliver our fourth Wine Club shipment, we're continuing to look for ways to grow and improve the club program. This month, we're excited to begin our birthday gift credit! You will receive an email during the month of your birthday with a code to use for $25 off any wine store purchase. May birthdays should have received their credit earlier this month, and June birthdays will receive an email very soon!    New Wines & Flights You may have already noticed a new seasonal wine flight on the menu! For the spring season we're featuring a flight of three bright, vibrant wines - Unoaked Chardonnay, Riesling and Barbera. We're also excited to debut two brand new wines, our Rosato and Sangiovese. Our Rosato is a Rosé wine made from Barbera, and will only be available to order onsite for a limited time. Our 2017 Sangiovese will be a menu staple and is available onsite and for online orders! Find both these new wines in the Full Bloom Flight, a beautiful trio of Rosato, Ramato and Sangiovese.   Get a Free Bottle of Rosé Stock the wine rack for warm weather entertaining! Wine Club members will receive a free bottle of Dry Rosé with their online purchase of $100 or more. Just use code SPRING21 to redeem! And if you need a little hosting inspiration, check out our spring pairing guide for effortless entertaining!   Menu Changes The kitchen is always adapting our menu of small plates to feature seasonal ingredients and flavors. We've recently added six new dishes to the menu, including our popular Charcuterie Plate! Other new items include Spiced Cauliflower with Fennel and Whipped Ricotta, Kale Salad with Apple and Lemon Tahini and an indulgent Strawberries and Cream dessert. For brunch, try our new Chicken Chorizo Eggs Benedict!   Let us know how you're celebrating spring at the winery! Tag @districtwinery on Instagram or send us an email at [email protected]    

Wine Pairing Recommendations: Spring Edition

  Whether your spring plans including sipping wine on the patio or hosting a BBQ with friends, we want to make sure you have a wine that pairs with every occasion! Read on for our favorite wine and food pairings of the season, and don't forget to shop with your 20% discount if you need to re-stock!     Unoaked Chardonnay This light, crisp white wine is arguably the most versatile in our current portfolio. Fermenting in stainless steel as opposed to oak gives this wine its signature brightness and refreshing acidity. Aromatics of grapefruit, fresh strawberries and wet river stones are balanced with hints of ripe melon. The crisp acidity in this wine complements briny seafood and fresh vegetables, while cutting through the richness of creamy sauces and cheese.  Pairings: Oysters, Goat Cheese, Garden Salad, Smoked Salmon, Veal, Roast Chicken, Pasta Primavera, Sushi, Clam Chowder   Riesling Our dry Riesling is made in the traditional German style, with all the fruitiness and flavor of the classic wine, without the residual sugar. You'll find potent aromas of honeydew melon, pear and green apple, balanced with buttery pastry. Bright acidity complements the ripe fruit flavor, and makes this an extremely food-friendly wine. Go the traditional route and pair it with seafood and white meat, or go bold with a spicy Thai curry.  Pairings: Salmon, Shrimp, Seared Tuna, Pork Loin, Fish Tacos, Chicken Salad, Prosciutto, Green Curry, Gumbo, Pad Thai     Cuvee Noir This Rhône style blend is a smooth, luscious combination of Grenache and Petite Sirah. It's light and bright, with red fruit flavors jumping out of the glass, followed by silky tannins. This is a wine that can go from date night to patio picnic in a flash, with a well-rounded texture that makes it very food-friendly. Pairings: Camembert, Smoked Gouda, Pizza, Duck, Fettuccine Alfredo, Pot Roast, Burgers,  Grilled Sausage   Malbec Red wine lovers don't have to worry about giving up their cool-weather favorites! Our Malbec is bold and juicy, with a well-rounded balance of acidity and texture to make it a perfect pairing for a variety of foods. Black fruit flavors give way to nutmeg and subtle herbal notes, with a long finish that will leave you wanting more! Pairings: Salami, Manchego Cheese, Braised Lamb, Grilled Steak, Spaghetti Bolognese, Pulled Pork, Eggplant Parmesan   Discovered a pairing you love? Want some extra help choosing the perfect wine? Email us at [email protected]!    

Wine of the Month: Pinot Gris Ramato

  While it's true we love all our wines equally, every now and then we like to put one in the spotlight! Our Pinot Gris Ramato is one of our most popular wines, particularly as the weather warms up, and with such a unique story behind it, we thought it would be the perfect start to our "Wine of the Month" series. Here we'll chat with our winemakers Chuck Gergley and Erik Subrizi about how this wine came about and what makes it so special. This beautiful, copper-colored wine originates from the Friuli region of Italy, an area that borders Slovenia, and a place where the Pinot Grigio grape (also called Pinot Gris) has been grown for hundreds of years. Pinot Grigio is a traditionally dry, crisp and fresh white wine, and it wasn't until the 1960s that winemakers began experimenting with new methods of production. Rather than pressing the skins off the grapes before fermentation, the Ramato style is made through extended contact between the juice of the grape and the pink-grey skins. Our particular style of Ramato undergoes three weeks of skin contact after a ten-day fermentation period. Then nine months of aging in-barrel provides texture, depth and richness. The result is a deep pink, nearly red colored wine, with refreshingly crisp acidity. "From a traditional standpoint, Ramatos are produced from Pinot Grigio which, while considered a white grape, often has a darker color," writes Winemaker Erik Subrizi. "As an example, the grapes we used to produce our 2018 Ramato could nearly have been confused for Pinot Noir at first glance."      The inspiration for this wine came from a former Brooklyn Winery cellar hand and a native Italian. "We worked together to produce a traditional 'farmhouse' style pinot gris like the ones he grew up with in Northern Italy," writes Winemaker Chuck Gergley. Following its success in Brooklyn, our DC location quickly adopted the wine into its portfolio. "It combines the refreshing qualities of a white or rosé but has the textural richness of red wine," writes Erik. "We've taken a white grape and made it like we would a red wine, so it's kind of like a reverse rosé but in a good way."  Also like Rosé, this wine is extremely versatile and food friendly. Serve it chilled or let it warm nearly to room temperature for a drinking experience that's closer to red wine. "The wine has these wonderful savory qualities with dried fruit components but also a bright freshness," writes Erik. "A few [pairing] suggestions would be semi-soft cheeses or roasted squash dishes."  "Personally I think it goes great with cured meat like prosciutto or Iberico ham," says Chuck. "It's also great pairing for a crab bake." This is truly a wine for all seasons and occasions, making it the perfect go-to for all your spring activities. So grab a glass and enjoy the fresh spring air!    

District Winery’s Salted Chocolate Chip Cookies

  Our secret chocolate chip cookie recipe is now yours! Enjoy these sweet, lightly salted treats with our Zinfandel for the ultimate pairing. It's what we call Adult Milk and Cookies!   Yield:  About 24 Cookies   Ingredients:  8oz unsalted butter, softened 14oz light-brown sugar 1/2 teaspoon vanilla extract 1/2 cup eggs 1lbs all-purpose flour 1/4 tablespoon salt 1/2 teaspoon baking soda 16oz dark chocolate chips 1 tablespoon maldon sea salt (for garnish)   Instructions:   1. Preheat oven to 325°F   2. In a stand mixer fitted with the paddle attachment, on medium speed cream the softened butter and light-brown sugar together until light and fluffy. Turn the speed down to low and add the eggs into the mixture one at a time. Scrape down the sides of the bowl so that everything is incorporated evenly, then mix in the vanilla extract.   3. In a separate medium sized bowl, sift together all-purpose flour, salt and baking soda. Fold in the butter-sugar-egg mixture into the dry ingredients. Then gently fold in the chocolate chips.   4. Roll the dough into balls (about 3 tablespoons each) and place onto a baking sheet lined with parchment. On each dough ball, sprinkle a pinch of maldon sea salt.   5. Transfer the cookie sheet to the preheated oven and bake for 8-10 minutes, or until desired doneness. Transfer to a rack and allow to cool before eating.   Enjoy!