White wines are best young and fresh. Well, no and yes. And sometimes. BY TREVE RING
Surviving is a state of mind. BY TOD STEWART
Rediscovering a hidden part of Piedmont. BY MICHAELA MORRIS
Piedmont's future may be in this little known white wine grape. BY EVAN SAVIOLIDIS
Is Sauvignon Blanc saving or burying New Zealand? BY TIM PAWSEY
Getting out from under the Shiraz shadow. BY MICHAEL PINKUS
Profiles of some of Canada's most innovative chefs. BY LISA HOEKSTRA
These people are revolutionizing the link between sake and food. BY TOD STEWART


Why anyone would ever want incense in their cocktail? BY CHRISTINE SISMONDO
The proof is in the orchard. BY CRAIG PINHEY
Beer and cheese? What a concept.BY ROBIN LEBLANC
Winery dining in BC has never looked nor tasted so good. BY TIM PAWSEY
Argentina does France every well.BY TOD STEWART
En Primeur has stood the test of time. It might be worth giving it a shot. BY MICHAEL APSTEIN
We can’t just throw away En Primeur, can we? BY W. BLAKE GRAY
The key to Barbaresco’s identity is in this grape. BY GURVINDER BHATIA
Experts’ tips on how to make that perfect cocktail at home. BY LISA HOEKSTRA
Welcome to Argentina the land of Malbec. BY TONY ASPLER


Champagne isn’t only for special occasions. There’s no party without it. BY MICHAEL APSTEIN
Has the French approach to wine really dominated the world? BY W.BLAKE GREY
It’s all in the batter. BY CHRISTINE SISMONDO
2 dark leafy greens you aren’t eating ... yet. BY DANIEL YETMAN
Is there such a thing as a winter beer? BY ROBIN LEBLANC
Why do so many in Burgundy grow Aligoté on land they could use for Chardonnay or Pinot Noir? BY KONRAD EJBICH
What are the Douro Boys up to? BY MICHAELA MORRIS
New grapes are popping up all over BC wine land. BY TIM PAWSEY
Prince Edward Island is home to sea-brined finds, humble spuds and happy beef. BY TOD STEWART
The best wine, beer and spirits from around the world, critiqued by our expert tasting panel.
A scandalous oeno-porn collection. BY TONY ASPLER


How forward-thinking craft cocktail bars do oat milk. BY CHRISTINE SISMONDO
A list of this year’s most noteworthy Canadian breweries. By ROBIN LEBLANC 
Is wine part of the problem or part of the solution? BY MICHAELA MORRIS
Are wineries doing everything they can to reduce their carbon footprint? BY MICHELLE BOUFFARD
The story of Pantelleria and Feudo Montoni is more than just soil deep. BY GURVINDER BHATIA
Bordeaux’s second wines have a lot to say.  BY MICHAEL APSTEIN
Does anyone need a second reason to drink Garna¬cha? BY KONRAD EJBICH
Taking the drambulance through Scotland’s Islay. BY TOD STEWART
Wiesbaden... It was a wine lover’s dream.BY TONY ASPLER



Ever wanted to add a little woodland flavour to your drink? BY CHRISTINE SISMONDO
Warm winter cocktails for beer lovers. BY ROBIN LEBLANC
Are canned wines the next big thing for quality wine? BY CRAIG PINHEY
Sheep dung. What?! BY TOD STEWART
Eating and drinking your way through Oregon’s Willamette Valley. BY TREVE RING
I’m going to let you in on a secret: Some of the best Syrah in North America is being grown in the Oregon part of Washington, so to speak. BY W BLAKE GRAY
Burgundy is home to more than just Chardonnay. BY MICHAEL APSTEIN
Ask for white wine anywhere in Spain and it’s likely that the first thing you’ll be offered is Verdejo. BY KONRAD EJBICH
This Chardonnay-fest is The School of Cool. BY TONY ASPLER


Time to include Kombucha in your cocktail ritual. BY CHRISTINE SISMONDO
New York’s Finger Lakes is not just about Riesling. BY CRAIG PINHEY
Canada’s top tap rooms with food. BY ROBIN LEBLANC
The tale of the País grape is epic. BY W. BLAKE GRAY
Once celebrated then derided, the South of France’s new star is on the rise. BY TIM PAWSEY
“Difficile” (translation: difficult) was the word most often heard when speaking about the 2014 vintage of Brunello di Montalcino. BY GURVINDER BHATIA
Muscadet is coming into its own. BY MICHAEL APSTEIN
The most innovative chefs in Canada revealed. BY LISA HOEKSTRA
How the tasty Ontario Rosé came to be. BY TONY ASPLER


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


Solving the mystery of ice in your cocktails. BY CHRISTINE SISMONDO
Organizing Vermouth di Torino is great for everyone. BY ERIKA MANTOVAN
When is Budweiser not Budweiser? BY ROBIN LEBLANC
Some Old World varietals are taking root in the New World. BY TREVE RING
The wineries of El Dorado are a gold mine of fresh finds. BY W. BLAKE GRAY
Burgundy might be a bit too pricey, but there are still some inexpensive gems. Here’s where you can find them. BY MICHAEL APSTEIN
London, England has become the epicentre of bringing food and wine together. BY GURVINDER BHATIA
After decades of being used, abused and generally misunderstood, is BC Riesling finally getting the respect it deserves? BY TIM PAWSEY
Why are we so disconnected from the local farmers who grow our food? It’s time to remedy that. BY JOANNE WILL
Can you recall your first sip of wine? I can. BY TONY ASPLER

What should I do with all my leftover fruit husks and citrus peels? Trash them in your cocktail.BY CHRISTINE SISMONDO
Almost everyone has a grasp on cooking fish, while being terrified to cook the whole thing. 
It’s time to prepare for beer festival season. BY ROBIN LEBLANC
When you think of the modern craft beer era, innovation is the first thing that comes to mind for a lot of people. BY JORDAN ST JOHN
Discovering the beauty of Portugal, one glass at a time. BY TOD STEWART
Learn how the terroir in Piedmont defines vintage character. BY GURVINDER BHATIA
To understand the modern style of Australian Grenache, one needs to first look at its history and evolution. BY MICHELLE BOUFFARD
Never heard of raicilla? Don’t worry. It’s not you. BY CHRISTINE SISMONDO
Plant based proteins are finding a place in our dishes.
The best wine, beer and spirits from around the world, critiqued by our expert tasting panel.
The French have to take some blame for legitimizing the coupe as the emoji for Champagne. BY TONY ASPLER

Beef broth can make for an interesting cocktail. BY CHRISTINE SISMONDO
Eating vegan, one cookbook  at a time. BY LISA HOEKSTRA
Bock is a beer style built for the spring.  BY ROBIN LEBLANC
Who says the Old World is mired in tradition? These six producers prove differently. BY MICHELLE BOUFFARD
9 exciting reasons why you should know the holy land of Gamay Noir.  BY EVAN SAVIOLIDIS
The Old World seen through the eyes of New World winemakers. BY KONRAD EJBICH
Like almost all cocktail origin stories, the details are slightly hazy and the facts are under some dispute.BY CHRISTINE SISMONDO
Valentines may have passed but there’s no rea¬son not to heat things up in the kitchen. BY NANCY JOHNSON
Whispersing into Van Gogh’s ear. BY TONY ASPLER


A quality revolution is taking over the German sparkling scene. See who is leading the march. BY CRAIG PINHEY
How about a little ceviche in your cocktail? BY CHRISTINE SISMONDO
I just got back from France. What wine-producing country should I go to next? By PETER ROCKWELL
Weed is now legal, but what does that mean for beer? BY ROBIN LEBLANC
The “new and improved” BC wine map is rapidly taking shape. BY TIM PAWSEY
The changing path of Spain’s Bodega Motecillo. BY TOD STEWART
A light is shining on Barbaresco and it’s about time. BY MICHAELA MORRIS
It’s cold now, but a little sunshine in the kitchen will help. BY DUNCAN HOLMES
So long Champagne Salon. It’s been good to  BY TONY ASPLER

Prosecco has a new story to tell.  BY EVAN SAVIOLIDIS
One visit to Patagonia can change your life.BY MICHAELA MORRIS
The changing tide of Burgundy. BY KONRAD EJBICH
It’s time to revisit Greece and retsina.BY MICHELLE BOUFFARD
How Jamaica is reshaping the Caribbean BY TOD STEWART
Learn how Prague has become a mecca for food lovers  BY GURVINDER BHATIA
Exploring New York City’s boroughs through its breweries.BY ROBIN LEBLANC
6 new cocktails you need to mix now. BY CHRISTINE SISMONDO
Time to change it up in the kitchen. BY NANCY JOHNSON
Italy’s Sardenia is taking over the conversation. BY GURVINDER BHATIA
The perfect food and wine match is illusive — for a reason. BY TONY ASPLER


Growing grapes in the Italian Riviera.BY MICHAELA MORRIS
Our writers and editors pick the best In assemblages, sake, beer and spirits.
Can Portugal’s still wines come out from behind the shadow of their sweeter cousins? BY TIM PAWSEY
Portugal has become a hot spot for white wine.BY TREVE RING
Waking up to the beauty of Italy’s sun-soaked Tuscan playground. BYTOD STEWART
Is Zweigelt the best red coming out of Austria? BY EVAN SAVIOLIDIS
Irish whiskey looks to the past for its future.BY RON LITEPLO
Running out of time? Here are 5 easy recipes you can whip up in a jiffy.BY NANCY JOHNSON 
Vino Verde is mounting a comeback.BY GURVINDER BHATIA
Do some wine writers go too far when describing your favourite liquids? BY TONY ASPLER


Has Nova Scotia’s Tidal Bay appellation reached a tipping point? BY SEAN WOOD
Nothing can hold Puerto Rico down.  BY CHRISTINE SISMONDO
Regional Sake styles are now dominating the conversation. BY TOD STEWART
The search for a disease-resistant grape was on. How did he do it? BY GILLES BOIS
Maverick chefs 2018 BY AMANDA SIDDALL 
BC is stuck between two Pinots. BY TIM PAWSEY
The changing face of Marsala. BY MICHAELA MORRIS
It’s fall. It’s everywhere. Take advantage of it. BY NANCY JOHNSON
Is Alberta getting privitization all wrong? BY GURVINDER BHATIA
Everyone needs a change in scenery from time to time. BY TONY ASPLER


Cooking with squid ink is a true art. BY JONATHAN SMITHE
Eating in someone else’s kitchen may help you cook better. BY TOD STEWART
Growing Syrah in the heart of Tuscany. BY MICHAEL PINKUS
Sicily’s storied past is lined with glasses of sweet wine. BY MICHAELA MORRIS
Sicilian reds are king but the sun is shining on their unique white wines. BY EVAN SAVIOLIDIS
Visit the University of Minnesota, the place some of your favourite wines were born. BY LISA HOEKSTRA
How is Canada influencing the global wine scene? BY TREVE RING
Rice dishes play a big part in European cuisine. BY DUNCAN HOLMES
Take advantage of September’s crops to create your own veggie-dense dishes. BY NANCY JOHNSON
The importance of Sicilian whites can’t be understated. BY GURVINDER BHATIA
How is Canadian wine being seen on the international stage? BY TONY ASPLER

What (or who) holds the most sway when it comes to consumers’ wine choices. BY MICHAELA MORRIS
Blends are making waves across Canada. BY ANDRE PROULX
A sweeping Ontario Syrah tasting. Turns out, this overlooked variety can pro¬duce profoundly tasty wine, even in poor-to-middling vintages ... provided it survives our harshest winters. BY KONRAD EJBICH
Why (for now) Syrah is winning BC’s Red Wine Sweepstakes. BY TIM PAWSEY
You know the world is pulling for you when you get your very own hashtag #GoGamayGo. BY MICHAEL PINKUS
Microbreweries are popping up all over rural Canada. Here are 3 to get you started. BY JORDAN ST. JOHN
I don’t have much of a green thumb. When has that ever stopped me? BY NANCY JOHNSON
Barolo can sometimes be a confusing place to navigate but it’s truly worth it. BY GURVINDER BHATIA
A note to all winemakers: it’s time to STOP making natural wine. BY TONY ASPLER


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


Our wine industry has embraced viticultural diversity, as we have as a country ... with stunning results. BY KONRAD EJBICH
White wine from Spain has long been overshad¬owed. Until now. BY MICHAEL PINKUS
While still somewhat under the radar, wines from Portugal’s Lisboa region are on the rise. BY TIM PAWSEY
It has taken me a long time to appreciate the full value and importance of foods that are native to where I live. BY JOANNE WILL
Pálinka is the heart of Hungary. BY TOD STEWART
Sherry is having a little bit of a renaissance among super wine and cocktail geeks. BY TARA LUXMORE
A meal can always be made more exciting when it’s napped or swamped with a great sauce. It’s simply the way we eat. BY DUNCAN HOLMES
Not only is veganism considered a healthier life¬style choice, many are motivated by ethical and environmental concerns. BY NANCY JOHNSON
Bubbly. Fizz. Champers. Whatever you happen to call it, know this: sparkling wine sales around the world are exploding. BY TONY ASPLER


Prince Edward County has a growing microbrew scene. Now you know. BY JORDAN ST. JOHN
Sparkling from Franciacorta is punching above its weight class. BY ANDRE PROULX
As one of the top 10 wine-producing countries, it’s surprising how little we talk about the white wines of South Africa ‘til now. BY MICHAEL PINKUS
How did Pinotage, a grape often (and equally) vilified and inappropriately vinified, become South
Africa’s signature red? BY TREVE RING
Baco has gotten a lot of negative press, but is it truly warranted? BY KONRAD EJBICH
We’ve placed our trust in stores to feed us, and in the process, we’ve lost the sense of where our food comes from. BY JOANNE WILL
Here’s just a wee dram of what’s new in the global
whisk(e)y game. BY TOD STEWART


New Brunswick is investing in its burgeoning wine industry. BY CRAIG PINHEY
La Belle Province bets on Vinifera. BY ANDRE PROULX
Canadian Artisanal cheesemakers are pushing the boundaries. BY LISA HOEKSTRA
Get your cellar ready for the new year. BY MICHAEL PINKUS
Australia comes out from behind the Shiraz fruit-bomb shadow. BY TIM PAWSEY
Tracking down the oldest vines in South Africa can be tricky. BY TREVE RING
Pinot Noir is the bad boy of the BC wine scene. BY TIM PAWSEY
The cold weather brings its own kind of cooking. BY DUNCAN HOLMES


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


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


Many of us are now overfed — and undernourished. Why is that? BY JOANNE WILL
Are we drinking wines too young? Some thoughts on laying wine down. BY SEAN WOOD
Sicily is changing the face of the Italian wine experience. BY EVAN SAVIOLIDIS
Chianti Classico is back, baby. Or was it always there? BY MICHAEL PINKUS
12 Nova Scotia wineries launch their 2016 Tidal Bay appellation wines. Quench was on hand to taste 
10 BC Winemakers talk climate change and its impact. BY KONRAD EJBICH
Okanagan Falls is now on the map. BY TIM PAWSEY
First in our three-part series. BY LISA HOEKSTRA
How Cahors is getting out of Argentina’s shadow. BY GILLES BOIS


The summer means farmer’s markets. Time to make farm-to-table a reality. BY LISA HOEKSTRA
A Nova Scotia winemaker visits Europe and discovers a new world. BY SIMON RAFUSE
Eight white varietals you need to find. BY MICHAELA MORRIS
Rediscovering Chardonnay is easier said than done. BY MICHAEL PINKUS
Some grape growers are trying their hand at winemaking and finding great success. BY KONRAD EJBICH
An ode to Peated Whiskey. BY BONNIE CONRAD
There’s a new breed of distiller in town — or rather make that out of town. BY TIM PAWSEY
Cognac is changing its traditional ways. BY TOD STEWART
Making the best out of your local farmer’s bouty. BY DUNCAN HOLMES


2017 is green! How can you use this colour to change your day to day life. BY LISA HOEKSTRA
The overpowering nature of Amarone. BY TIM PAWSEY
What do you know about Portugal? You might be surprised. BY MICHAEL PINKUS
How the maritime climate affects some of the most coveted wine regions in the world. BY TREVE RING
My last trip to California was life and death ...and a lot of great wine. BY TOD STEWART
Not everything needs to be big. Sometimes small is more, and yummy. BY DUNCAN HOLMES
We can feed the world with the food we waste. BY JOANNE WILL
This spring, dress up your dishes by growing 5 Asian herbs. BY GAIL KAVANAGH


Can a wine journalist truly be unbiased? BY TOD STEWART
Brewers are experimenting to try and find the perfect melding of beer and wine. BY SARAH PARNIAK
Viognier is one of those grapes that you should get to know more intimately. BY MICHAEL PINKUS
We all know that bigger isn’t necessarily better, and that more doesn’t equate to more. BY TREVE RING
Travel from the sun-soaked, windswept island of Sardegna to the misty forested foothills of Friuli-Venezia Giulia. BY MICHAELA MORRIS
How classic bitters can save your stomach. BY TIM PAWSEY
Is going gluten free actually good for you? BY LISA HOEKSTRA
The food landscape goes in cycles. This year, it’s about punching up your dishes with these 4 ingredients.


Discovering the beauty and culinary heritage of the Azores. BY TOD STEWART 
France, especially Champagne, may be pushed out of the top ranks of the sparkling game. BY TREVE RING
Is BC’s sparkling obsession a sign of a maturing industry? BY TIM PAWSEY
Is expensive wine worth it? For such a simple question, it really is a tough one to answer. BY MICHAEL PINKUS
An awakening in Italy’s Friuli region. BY GURVINDER BHATIA
Why are so many in the new world planting classic Italian grapes? BY MICHAELA MORRIS
Simple, yet complex, pasta is more than just flour and sauce. BY DUNCAN HOLMES
Quench talks to Mark Brand, one of Canada’s foremost social-impact entrepreneurs. BY JOANNE WILL


The Martini! No other cocktail has been this misinterpreted. Till now. BY TOD STEWART
Is Sherry one of the most versatile wines ever created? BY TREVE RING
Most of Burgundy leaves many wine lovers scratching their heads and babbling incoherently in the corner. BY MICHAEL PINKUS
Going back to Abruzzo after almost 10 years is a real eye opener. BY MICHAELA MORRIS
Canada has taken to producing sparkling in a big way. BY RICK VANSICKLE
The Okanagan’s use of German varietals is more than a fad. BY TIM PAWSEY
Baijiu is helping build bridges, one glass at a time. BY SILVANA LAU
There is nothing better that the smell of an out-of-the-oven loaf of bread. BY DUNCAN HOLMES


What do you do when a hail storm devastates your vineyard? BY LISA HOEKSTRA 2016 was a hard year for Chablis. But it’s not over. BY EVAN SAVIOLIDIS Every year, the editors of Quench choose the best assemblages, single varietal and other drinks from around the world. A new breed of winemaker is taking over the vineyards of Germany. BY TIM PAWSEY Ever wonder what’s in your wine? BY SILVANA LAU Artisans are taking over Vermont. BY RICK VANSICKLE The upsurge in craft distillers has opened the door to a resurgence. BY TOD STEWART A new way to look at (and cook) root vegetables. BY DUNCAN HOLMES

The next time you are sick, raid your kitchen. BY LISA HOEKSTRA
Nova Scotia seems to have no problem defining who they are. BY SEAN WOOD
Is bigger better? For some, wines it is. BY RICK VANSICKLE
BC's garagiste movement is gaining steam. BY TIM PAWSEY
The roots in Madiera run deep. BY GURVINDER BHATIA
No matter what it's called, Zinfandel has an exciting life. BY MICHAEL PINKUS
Exposing the beauty of Corsica. BY BRENDA MCMILLAN
The heart of Terrasses du Larzac is in their wines. BY GILLES BOIS
The newest of worlds. India is the next winemaking region to watch out for. BY RON LITEPLO


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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.
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Quench - October 2016

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