Quench - October 2016Add to Favorites

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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

Quench Magazine Description:

出版社Kylix Media Inc

カテゴリーFood & Beverage

言語English

発行頻度45 Days

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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