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Quench - April 2018
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In dieser Ausgabe
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
Quench 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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