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Quench - March / April 2019
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En este número
Beef broth can make for an interesting cocktail. BY CHRISTINE SISMONDO Eating vegan, one cookbook at a time. BY LISA HOEKSTRA Bock is a beer style built for the spring. BY ROBIN LEBLANC Who says the Old World is mired in tradition? These six producers prove differently. BY MICHELLE BOUFFARD 9 exciting reasons why you should know the holy land of Gamay Noir. BY EVAN SAVIOLIDIS The Old World seen through the eyes of New World winemakers. BY KONRAD EJBICH Like almost all cocktail origin stories, the details are slightly hazy and the facts are under some dispute.BY CHRISTINE SISMONDO Valentines may have passed but there’s no rea¬son not to heat things up in the kitchen. BY NANCY JOHNSON Whispersing into Van Gogh’s ear. 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
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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