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Quench - October 2017
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Bu sayıda
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.
Son sayılar
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
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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