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Quench Magazine - November 2014
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In this issue
Sometimes the bottle itself is the prize. BY ROSEMARY MANTINI Even Chilean and Argentinian wines can be soft and subtle. BY MICHAEL PINKUS Chardonnay can be the coolest kid on the block when grown in the right conditions. BY RICK VANSICKLE Ease into the slow pace of Barbados. BY TOD STEWART One writer’s top 5 Napa destinations. BY EVAN SAVIOLIDIS Fresh twists on timeless drinks have become the norm at contemporary cocktail bars. BY SARAH PARNIAK Call it what you will, rum is experiencing something of a resurgence in North America. BY TOD STEWART What does it really mean? 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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