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

Sole in Ice Cider

Servings

For serving 2

Time

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

105 ml (7tbps) butter
30 ml (2 tbps) chopped cilantro
1 kg (2 pound) sole
250 ml (1 cup) Domaine Pinnacle Ice Cider
salt and pepper
60 ml (4 tbps) cream (35%)

Preparation

In a shallow, oven-proof serving dish, dot half the butter and sprinkle with half the cilantro. Place sole in the dish. Sprinkle with the rest of the cilantro and dot with the rest of the butter. Pour in the cider and season to taste.
Simmer, but do not boil, the fish in a 350°F (180°C) oven for 12 to 15 minutes or until the fish is done. Add the cream and serve immediately.

Servings

For serving 2

Time

Preparation time: 15 minutes
Cooking time: 20 minutes