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Quench - March / April 2020
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En este número
Why anyone would ever want incense in their cocktail? BY CHRISTINE SISMONDO The proof is in the orchard. BY CRAIG PINHEY Beer and cheese? What a concept.BY ROBIN LEBLANC Winery dining in BC has never looked nor tasted so good. BY TIM PAWSEY Argentina does France every well.BY TOD STEWART En Primeur has stood the test of time. It might be worth giving it a shot. BY MICHAEL APSTEIN We can’t just throw away En Primeur, can we? BY W. BLAKE GRAY The key to Barbaresco’s identity is in this grape. BY GURVINDER BHATIA Experts’ tips on how to make that perfect cocktail at home. BY LISA HOEKSTRA Welcome to Argentina the land of Malbec. 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.
Ediciones recientes
January/February 2020
BEST OF 2019
November 2019
October 2019
September 2019
July - August 2019
May - June 2019
March / April 2019
January / February 2019
December 2018
November 2018
October 2018
September 2018
July/August 2018
May/June 2018
April 2018
February/March 2018
December 2017 / January 2018
November 2017
October 2017
September 2017
July/August 2017
May / June 2017
April 2017
February / March 2017
December 2016 / January 2017
November 2016
October 2016
September 2016
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FOOD DRINK & INNOVATIONS
