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Quench - September 2019

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I dette nummeret

How about a little mushuroom with that cocktail? BY CHRISTINE SISMONDO Exploring the wine of Serbia. BY BRIE DEMA Making the best out of the West bank. BY ROBIN LEBLANC There are some key elements that you should consider when making the perfect match. BY JORDAN ST. JOHN Introducing the cradle of Malbec. BY GURVINDER BHATIA The Florida Keys have become a foodie mecca.BY TOD STEWART Why are Canadian wineries drying their grapes? BY KONRAD EJBICH Climate change is a big part of winery planning these days. How are Canadian producers dealing with it? BY TIM PAWSEY Do you deprive yourself of chocolate because you think it’s junk food? Stop that immediately! BY DANIEL YETMAN What is the best wine I’ve ever tasted? Let me tell you. 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.

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