Distinctions

2015GoldCoupes des Nations

2015GoldArtisan Awards – Wine

2015SilverAll Canadian Wine Championships

Distinctions

2015GoldCoupes 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

Tarte Tatin with Domaine Pinnacle Ice Cider and Fresh Rosemary

Servings

For serving 6

Time

Preparation time: 15 minutes
Cooking time: 2 hours

Ingredients

8 apples

Preparation

Prepare a caramel with 200 g of sugar.
Line a sponge cake tin.
Peel, core and slice (0,3 cm thick) apples.
Create a rose pattern with apples. Add a few cubes of butter and chopped rosemary between apples slices. Pour 20 cl of Domaine Pinnacle Ice Cider. Cover with flaky or pie pastry.
Cook at 350°F (180°C) for 2 hours.
Turn out when warm.

Credits
Claude Postel, Pastry Chef – Chocolate Chef – Caterer
75 Notre-Dame West, Montreal, Quebec
Tel: 514-844-8750
Fax: 514-844-5014

Servings

For serving 6

Time

Preparation time: 15 minutes
Cooking time: 2 hours