Quench - February/March 2018
Quench - February/March 2018
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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, itâs surprising how little we talk about the white wines of South Africa âtil now. BY MICHAEL PINKUS
How did Pinotage, a grape often (and equally) vilified and inappropriately vinified, become South
Africaâs signature red? BY TREVE RING
Baco has gotten a lot of negative press, but is it truly warranted? BY KONRAD EJBICH
Weâve placed our trust in stores to feed us, and in the process, weâve lost the sense of where our food comes from. BY JOANNE WILL
Hereâs just a wee dram of whatâs new in the global
whisk(e)y game. BY TOD STEWART
Quench Magazine Description:
åºç瀟: Kylix Media Inc
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: 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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