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Quench Magazine - May - June 2019

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In this issue

What should I do with all my leftover fruit husks and citrus peels? Trash them in your cocktail.BY CHRISTINE SISMONDO
Almost everyone has a grasp on cooking fish, while being terrified to cook the whole thing.
It’s time to prepare for beer festival season. BY ROBIN LEBLANC
When you think of the modern craft beer era, innovation is the first thing that comes to mind for a lot of people. BY JORDAN ST JOHN
Discovering the beauty of Portugal, one glass at a time. BY TOD STEWART
Learn how the terroir in Piedmont defines vintage character. BY GURVINDER BHATIA
To understand the modern style of Australian Grenache, one needs to first look at its history and evolution. BY MICHELLE BOUFFARD
Never heard of raicilla? Don’t worry. It’s not you. BY CHRISTINE SISMONDO
Plant based proteins are finding a place in our dishes.
The best wine, beer and spirits from around the world, critiqued by our expert tasting panel.
The French have to take some blame for legitimizing the coupe as the emoji for Champagne. BY TONY ASPLER