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Quench Magazine - October 2014
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In this issue
Have we abandoned the screwcap? BY TIM PAWSEY Learn how a handful of Summerland winemakers are innovating. BY RICK VANSICKLE The question, what’s new? Can only be accurately answered: everything and nothing. BY TOD STEWART We choose the top culinary artists in Canada. BY ROSEMARY MANTINI We taste Barolo’s impressive 2010 vintage. BY EVAN SAVIOLIDIS In the small Italian region of Montefalco, wine is a religion. BY MICHAEL PINKUS Or how to make your own gin in 4 easy steps. BY LISA HOEKSTRA Sorry, but this won’t be a “how to” piece on canning. 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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