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Quench - September 2018
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En este número
Cooking with squid ink is a true art. BY JONATHAN SMITHE
Eating in someone else’s kitchen may help you cook better. BY TOD STEWART
Growing Syrah in the heart of Tuscany. BY MICHAEL PINKUS
Sicily’s storied past is lined with glasses of sweet wine. BY MICHAELA MORRIS
Sicilian reds are king but the sun is shining on their unique white wines. BY EVAN SAVIOLIDIS
Visit the University of Minnesota, the place some of your favourite wines were born. BY LISA HOEKSTRA
How is Canada influencing the global wine scene? BY TREVE RING
Rice dishes play a big part in European cuisine. BY DUNCAN HOLMES
Take advantage of September’s crops to create your own veggie-dense dishes. BY NANCY JOHNSON
The importance of Sicilian whites can’t be understated. BY GURVINDER BHATIA
How is Canadian wine being seen on the international stage? 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
March / April 2020
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
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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