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Quench Magazine - October 2017

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In this issue

We profile the best and most innovative chefs (and one sommelier) around.BY LISA HOEKSTRA The acronym defining South Africa’s wine scene. BY TOD STEWART It’s time for Germany to show the world it’s more than just Riesling. BY MICHAELA MORRIS Austria is looking to the future by defining its regions. BY EVAN SAVIOLIDIS Puglia is not about just one grape (though it may seem that way). BY MICHAEL PINKUS Finding beauty in the literature and food of the city of lights. BY JOANNE WILL Microbrewery taprooms are revolutionizing New Brunswick’s drinking culture. BY CRAIG PINHEY The Prairies are building one of the most innovative food cultures in Canada. BY LISA HOEKSTRA