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Quench Magazine - May/June 2015
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In this issue
Spring can be cruel but soon enough it gives us spring vegetables. BY ROSEMARY MANTINI Acidity can be good, bad and even balanced. What is it really? BY LISA HOEKSTRA Bartenders are looking to low alcohol cocktails to help draw out the experience.BY SARAH PARNIAK Bordeaux for under $30? Yes, it exists.BY MICHAEL PINKUS What makes a bottling into a great things are coming from British Columbia. BY TIM PAWSEY Niagara often compares itself to Bordeaux. Is it appropriate? BY RICK VANSICKLE Fermented goodies that add depth to our dishes. BY SILVANA LAU Not too sure what matches well with Asian cooking? Let us help you. BY TOD STEWART A little something to dress up your favourite meals. BY DUNCAN HOLMES
Quench Magazine Description:
Quench is North America's primo guide to food and wine for the discerning gourmet.
From wine tasting notes to beer and spirit highlights to easy-to-follow recipes, Quench makes your days a little sweeter tasting.
Published 8 times a year: February/March, April, May/June, July/August, September, October, November and December/January.
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