Quench - May/June 2018

Bu sayıda

Healthy eating — and the way we approach dieting — has changed. BY JONATHAN SMITHE Chile is going “back to the basics” and embrac¬ing organic like no other.BY TIM PAWSEY Chile is encroaching on New Zealand’s Sauv Blanc dominance. BY ANDRE PROULX Truth is, it has been with us all along. After all, you just crush grapes and make wine. Grapes are vegan, right? BY KONRAD EJBICH Collio in northern Italy has been deeply influenced by its neighbours yet stays uniquely Italian.BY EVAN SAVIOLIDIS In the heart of Basilicata, a new group of wine¬makers are taking on the Old World. BY MICHAELA MORRIS Pinot Noir is having its day in the sun and people are paying special attention to the grape across New Zealand. BY MICHAEL PINKUS As culinary trends go, we want more: new ex¬periences, sustainable ingredients and street-style convenience sourced from every corner of the world. Hawaii’s poke bowl does it all.BY LISA HOEKSTRA This is the time of year when the weather is just right for entertaining. NANCY JOHNSON Wine trivia question: What is the most rigorously regulated and monitored of all Canadian wines? If you said Icewine, you’d be right. BY TONY ASPLER