Quench - October 2017
Quench - October 2017
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I denne utgaven
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
Quench Magazine Description:
Utgiver: Kylix Media Inc
Kategori: Food & Beverage
Språk: English
Frekvens: 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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