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Quench
November 2019

Quench Magazine - November 2019

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In this issue

Ever wanted to add a little woodland flavour to your drink? BY CHRISTINE SISMONDO
Warm winter cocktails for beer lovers. BY ROBIN LEBLANC
Are canned wines the next big thing for quality wine? BY CRAIG PINHEY
Sheep dung. What?! BY TOD STEWART
Eating and drinking your way through Oregon’s Willamette Valley. BY TREVE RING
I’m going to let you in on a secret: Some of the best Syrah in North America is being grown in the Oregon part of Washington, so to speak. BY W BLAKE GRAY
Burgundy is home to more than just Chardonnay. BY MICHAEL APSTEIN
Ask for white wine anywhere in Spain and it’s likely that the first thing you’ll be offered is Verdejo. BY KONRAD EJBICH
This Chardonnay-fest is The School of Cool. BY TONY ASPLER

Quench Magazine Description:

Publisher: Kylix-Media-Inc

Category: Food-&-Beverage

Language: English

Frequency: 45 Days

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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