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April 2017

Quench - April 2017

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En este número

Can a wine journalist truly be unbiased? BY TOD STEWART Brewers are experimenting to try and find the perfect melding of beer and wine. BY SARAH PARNIAK Viognier is one of those grapes that you should get to know more intimately. BY MICHAEL PINKUS We all know that bigger isn’t necessarily better, and that more doesn’t equate to more. BY TREVE RING Travel from the sun-soaked, windswept island of Sardegna to the misty forested foothills of Friuli-Venezia Giulia. BY MICHAELA MORRIS How classic bitters can save your stomach. BY TIM PAWSEY Is going gluten free actually good for you? BY LISA HOEKSTRA The food landscape goes in cycles. This year, it’s about punching up your dishes with these 4 ingredients.

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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