Quench - April 2017
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I dette nummeret
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:
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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July - August 2019
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March / April 2019
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December 2018
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July/August 2018
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April 2018
February/March 2018
December 2017 / January 2018
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December 2016 / January 2017
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