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Quench Magazine - February/March 2018
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In this issue
Prince Edward County has a growing microbrew scene. Now you know. BY JORDAN ST. JOHN Sparkling from Franciacorta is punching above its weight class. BY ANDRE PROULX As one of the top 10 wine-producing countries, it’s surprising how little we talk about the white wines of South Africa ‘til now. BY MICHAEL PINKUS How did Pinotage, a grape often (and equally) vilified and inappropriately vinified, become South Africa’s signature red? BY TREVE RING Baco has gotten a lot of negative press, but is it truly warranted? BY KONRAD EJBICH We’ve placed our trust in stores to feed us, and in the process, we’ve lost the sense of where our food comes from. BY JOANNE WILL Here’s just a wee dram of what’s new in the global whisk(e)y game. BY TOD STEWART
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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