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Quench Magazine - April 2016
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In this issue
Are professional tasters truly impartial? BY TOD STEWART
It’s time to remember the sometimes lost Syrah. BY MICHAEL PINKUS
Lost in the coldness of stainless steel, concrete is making a major fermenting comeback. BY TIM PAWSEY
People need to just stop freaking out over that crazy notion that millennials are killing wine. BY RICK VANSICKLE
The story of Irish whiskey is as lengthy and rich as it is riddled with disappointments.till now. BY SARAH PARNIAK
Smartly reducing sugar in your mixed drinks.BY SILVANA LAU
8 recipes for when you have the stuff, but no time to fuss with it. BY DUNCAN HOLMES
Dear Umami, are you listening? AS DICTATED TO SILVANA LAU
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.
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