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

Veal Scallopini with Pinnacle Ice Cider Sauce

Servings

For serving 2

Time

Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients

4 fresh veal scallopini
1 cup (250 ml) of Pinnacle Ice Cider
12 pearl onions, chopped
2 tbsp (30 ml) butter
1 tsp (5 ml) flour
1 tbsp (15 ml) of freshly grated ginger
1 tsp (5 ml) freshly ground green pepper
Dash of salt and pepper

Preparation

In a saucepan, cook onions in 1 tablespoon of butter on medium heat until brown. Add flour, Pinnacle Ice Cider, ginger and green pepper. Cook on low heat for 3-4 minutes. Add salt and pepper. Remove from stove and set aside.
Heat pan to medium-high heat, melt 1 tablespoon of butter and cook veal 3-4 minutes on each side. Add sauce and bring to boil. Serve immediately along with rice and fresh vegetables.

Servings

For serving 2

Time

Preparation time: 20 minutes
Cooking time: 15 minutes