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February / March 2017

Quench - February / March 2017

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En este número

Discovering the beauty and culinary heritage of the Azores. BY TOD STEWART France, especially Champagne, may be pushed out of the top ranks of the sparkling game. BY TREVE RING Is BC’s sparkling obsession a sign of a maturing industry? BY TIM PAWSEY Is expensive wine worth it? For such a simple question, it really is a tough one to answer. BY MICHAEL PINKUS An awakening in Italy’s Friuli region. BY GURVINDER BHATIA Why are so many in the new world planting classic Italian grapes? BY MICHAELA MORRIS Simple, yet complex, pasta is more than just flour and sauce. BY DUNCAN HOLMES Quench talks to Mark Brand, one of Canada’s foremost social-impact entrepreneurs. BY JOANNE WILL

Quench Description:

Editor: Kylix-Media-Inc

Categoría: Food-&-Beverage

Idioma: English

Frecuencia: 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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