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Quench - November 2017
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I dette nummeret
Very few people realize that Soju is one of the best-selling spirits in the world. BY JORDAN ST. JOHN Pushing China’s Baijiu forward. BY TOD STEWART The concepts of courtesy and hospitality infuse Japanese culture and the way you should serve Sake. BY LISA HOEKSTRA Only the Japanese would create a word for the “accidental disappearance of finished Sake.” BY TOD STEWART Using Asian flavour for your next cocktail party. A microbrewery explosion is taking over The East Asian beer scene. BY CRAIG PINHEY Cool climate Chardonnay is taking the stage. BY MICHAEL PINKUS Every year, the editors of Quench choose the best assemblages, single varietal and other drinks from around the world. An island for all foodies out there.BY LISA HOEKSTRA
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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February/March 2018
December 2017 / January 2018
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