Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

2015SilverAll Canadian Wine Championships

2015SilverSelections Mondiales des Spiritueux

2013GoldMondial des Cidres de Glace

2013GoldCoupe des Nations

2012GoldGrand Harvest Awards

2012GoldFête des Vendanges

2012GoldMondial des Cidres de Glace

2012GoldCoupe des Nations

2012Double GoldFinger Lakes International Wine Competition

2011Grand Gold and Best Québec ProductPrix du Public

2010Grand GoldPrix du Public SAQ

2010GoldLong Beach Grand Cru

2009GoldVinalies Internationales

2009GoldSélections Mondiales

2009GoldNew York IWC

2009GoldWorld Wine Championship

2009GoldCINVE

2009GoldOttawa Food and Wine Show Wine Competition

2008GoldConcurso Internacional de Vinos y Espirituosos Sevilla

2008GoldLos Angeles International Wine & Spirits Competition

2008Double GoldInternational Eastern Wine Competition

2008GoldCoupe des Nations

2008GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldBeverage Testing Institute - World Wine Championships - 92 Points "Exceptional"

2007Double GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldCoupe des Nations

2007GoldLong Beach Grand Cru

2007GoldAll Canadian Wine Championship

2007GoldPacific Rim International Wine Competition

2006GoldAmerican Wine Society Commercial Wine Competition

2006GoldIndy International Wine Competition

2005GoldIndy International Wine Competition

2005GoldDallas Morning News Wine Competition

2005GoldAmerican Wine Society Commercial Wine Competition

2005GoldFinger Lakes International Wine Competition

2005GoldToronto Wine and Cheese Show

Mussels with Domaine Pinnacle Ice Cider

Servings

For serving 2

Time

Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients

2 lb (1 kg) mussels
1 cup (250 ml) Domaine Pinnacle Ice Cider
1/2 cup (125 ml) milk (3.25%)
1 tsp (5 ml) flour
1 tbsp (15 ml) butter
1 tbsp (15 ml) oil
1 tbsp (15 ml) fresh ginger, ground
1 tbsp (15 ml) garlic, finely chopped
1 red pepper, diced
3 tbsp (45 ml) coconut, grated, unsweetened
1 tsp (5 ml) curry paste (Patak)
1 cup (250 ml) fresh cilantro, chopped

Preparation

Wash and brush mussels thouroughly. In a stock pot, melt butter and add oil. Add garlic, ginger, red pepper and curry paste, stirring constantly. After 2 minutes, dust in the flour, stirring vigorously, followed by ice cider, coconut and milk. Bring to a boil and quickly toss in the mussels and cover. Stir once or twice while cooking. When the mussels are cooked, add freh cilantro and serve with white rice.
Optional: replace milk with canned coconut milk.

Servings

For serving 2

Time

Preparation time: 20 minutes
Cooking time: 15 minutes