302083    750 mL  (XD) $24.95

Ontario wine icon Thomas Bachelder makes Chardonnay in Burgundy, Oregon and Niagara. This fascinating and complex wine offers intriguing minerality, along with apple, pear, orchard blossoms, vanilla, cinnamon and smoke. Savour with tuna steaks, swordfish, or turkey dinner.

Tasting Note
An impressively intense nose with crisp apple, pear, orchard blossoms, citrus zest, pineapple and crushed rocks with a touch of smoke. Oak more evident on the palate with rich mineral and orchard fruit also prevalent. Tangy, crisp finish with an excellent length and complexity. Pair this with smoked turkey breast, lobster tail, or grilled lake trout. (VINTAGES panel, July 2013)

A VINTAGES Essential*

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By: Lucy Waverman

Fried fish is a comfort food that everyone enjoys and there is no better sandwich than fish with a dash of coleslaw and tartar sauce. You can use a wide variety of fl at fish fillets for this sandwich, but thinner fillets (such as flounder) will require double the amount of bread crumb coating and will cook in about half the time. We like haddock and red snapper, even tilapia does a good job.

1 lb (500 g) haddock or red snapper fillets, cut into 3- to 4-inch (8 to 10-cm) pieces
½ cup (125 mL) flour seasoned with salt and pepper
1 large egg beaten with salt and pepper
½ cup (125 mL) dry bread crumbs
1 tbsp (15 mL) chopped parsley
¼ cup (50 mL) vegetable oil

1 Pat fish dry with paper towels. Dip fish in seasoned flour, shake off excess and dip fish in egg. Mix bread crumbs and parsley on a plate and coat fish. Reserve.

2 Heat oil in a large skillet over medium heat. Working in batches, add fish to oil and fry for 2 to 3 minutes a side or until golden and cooked through. Drain on paper towels. Serve in soft rolls with Tartar Sauce and Modern Coleslaw.

Serves 4

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