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Quench - November 2019
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En este número
Ever wanted to add a little woodland flavour to your drink? BY CHRISTINE SISMONDO
Warm winter cocktails for beer lovers. BY ROBIN LEBLANC
Are canned wines the next big thing for quality wine? BY CRAIG PINHEY
Sheep dung. What?! BY TOD STEWART
Eating and drinking your way through Oregon’s Willamette Valley. BY TREVE RING
I’m going to let you in on a secret: Some of the best Syrah in North America is being grown in the Oregon part of Washington, so to speak. BY W BLAKE GRAY
Burgundy is home to more than just Chardonnay. BY MICHAEL APSTEIN
Ask for white wine anywhere in Spain and it’s likely that the first thing you’ll be offered is Verdejo. BY KONRAD EJBICH
This Chardonnay-fest is The School of Cool. 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
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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