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Ever since our first issue of Quench, we've continued the hunt for the best in food and drink. Below are our newest finds, as well as some gems from our archives. Keep an eye on our website this month for more.

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A taste of this week's must reads
3 Portuguese drinks you can make at home
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2020 Ontario Wine Awards: Winemaker of the Year is Philip Dowell
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Series Finale! Excellent edible adventures in California
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Solo picnics are in now that social gatherings are out
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Chia seeds explained: know your ingredients
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Rioja, Rueda & Marqués de Riscal
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A collection from the Quench archives.
Have a little mushroom with that cocktail

Are mushroom-infused alcohols any good? Mushroom-haters won’t think so, but Christine Sismondo certainly does.

Appassimento! Canadian wineries drying their grapes

Canadian winemakers use the ancient technique of air-drying grapes called appassimento to improve their red wines.

The Quench Ultimate Beer and Food Guide

Starting out with beer and food pairing can be daunting. Jordan St. John put together our ultimate pairing guide so we can all enjoy our brew and food this fall.

Ancient grains: anything but passé

One way to pay homage to ancestral diets is to reintegrate complex grains and cereals into our modern fare. An easy way to do this is with Ancient grains - the nutrient-dense staples our ancestors ate.

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Expert contributors offer the top food and wine trends, in an easy-to-understand language for those who savour the world.

Quench Magazine

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