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Quench Magazine - September 2014
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In this issue
Quench details some of the top winery restaurants. BY LISA HOEKSTRA Learn how the Okanagan views the art of assemblage. BY TIM PAWSEY Old world styling and drones in the heart of Buzet. Southern France will never be the same. BY TOD STEWART The changing face of Languedoc. BY GILLES BOIS Imitation is the sincerest form of flattery. But not for Chablis. BY TOD STEWART What if you were trapped on a desert island? Which wine would you bring? BY MICHAEL PINKUS We’re living in the second golden age of cocktails and it’s not a shabby place to drink. BY SARAH PARNIAK Vive la cuisine française! BY ROSEMARY MANTINI Letting the wine choose the dish. 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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