Quench - May/June 2018

In this issue

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

Quench Magazine 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.