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.
Since the COVID-19 outbreak, the world’s travel industry has come to a halt. Even though you might have to wait... The post 3 Portuguese drinks you can make at home appeared first on Quench Magazine.
2020 would have been the 26th year for the Ontario Wine Awards. Unfortunately, COVID-19 put the usual rigorous judging of... The post 2020 Ontario Wine Awards: Winemaker of the Year is Philip Dowell appeared first on Quench Magazine.
Ed. Note: We appreciate that Quench readers will likely not be in a position to visit California anytime soon. Realizing... The post Series Finale! Excellent edible adventures in California appeared first on Quench Magazine.
The sun is shining, the birds are chirping and… the world is still socially distancing. We all know very well... The post Solo picnics are in now that social gatherings are out appeared first on Quench Magazine.
To some, it’s a kitchen staple. To others, yet another confusing food trend. Whichever category you may fall into, you... The post Chia seeds explained: know your ingredients appeared first on Quench Magazine.
Synonymous with great wines, Spain’s Rioja region is home to some of the world’s most illustrious wineries. Of those, Marqués... The post Rioja, Rueda & Marqués de Riscal appeared first on Quench Magazine.
Are mushroom-infused alcohols any good? Mushroom-haters won’t think so, but Christine Sismondo certainly does.
Canadian winemakers use the ancient technique of air-drying grapes called appassimento to improve their red wines.
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.
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.
Expert contributors offer the top food and wine trends, in an easy-to-understand language for those who savour the world.
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