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Quench Magazine - April 2018

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In this issue

Our wine industry has embraced viticultural diversity, as we have as a country ... with stunning results. BY KONRAD EJBICH White wine from Spain has long been overshad¬owed. Until now. BY MICHAEL PINKUS While still somewhat under the radar, wines from Portugal’s Lisboa region are on the rise. BY TIM PAWSEY It has taken me a long time to appreciate the full value and importance of foods that are native to where I live. BY JOANNE WILL Pálinka is the heart of Hungary. BY TOD STEWART Sherry is having a little bit of a renaissance among super wine and cocktail geeks. BY TARA LUXMORE A meal can always be made more exciting when it’s napped or swamped with a great sauce. It’s simply the way we eat. BY DUNCAN HOLMES Not only is veganism considered a healthier life¬style choice, many are motivated by ethical and environmental concerns. BY NANCY JOHNSON Bubbly. Fizz. Champers. Whatever you happen to call it, know this: sparkling wine sales around the world are exploding. BY TONY ASPLER