Poging GOUD - Vrij
Quench - October 2017
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In dit nummer
We profile the best and most innovative chefs (and one sommelier) around.BY LISA HOEKSTRA The acronym defining South Africa’s wine scene. BY TOD STEWART It’s time for Germany to show the world it’s more than just Riesling. BY MICHAELA MORRIS Austria is looking to the future by defining its regions. BY EVAN SAVIOLIDIS Puglia is not about just one grape (though it may seem that way). BY MICHAEL PINKUS Finding beauty in the literature and food of the city of lights. BY JOANNE WILL Microbrewery taprooms are revolutionizing New Brunswick’s drinking culture. BY CRAIG PINHEY The Prairies are building one of the most innovative food cultures in Canada. 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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