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Quench - September 2014
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Quench details some of the top winery restaurants. BY LISA HOEKSTRA Learn how the Okanagan views the art of assemblage. BY TIM PAWSEY Old world styling and drones in the heart of Buzet. Southern France will never be the same. BY TOD STEWART The changing face of Languedoc. BY GILLES BOIS Imitation is the sincerest form of flattery. But not for Chablis. BY TOD STEWART What if you were trapped on a desert island? Which wine would you bring? BY MICHAEL PINKUS We’re living in the second golden age of cocktails and it’s not a shabby place to drink. BY SARAH PARNIAK Vive la cuisine française! BY ROSEMARY MANTINI Letting the wine choose the dish. BY DUNCAN HOLMES
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.
最近の問題
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
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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