Quench - October 2015
Quench - October 2015
English | 68 pages | True PDF | 13.1 MB
English | 68 pages | True PDF | 13.1 MB
Japan is changing the way we drink whisky. BY TOD STEWART , How did BC wine country become the centre of a culinary revolution? BY RICK VANSICKLE , The age-old battle between Cabernet Sauvignon and Merlot. BY MICHAEL PINKUS , Santorini and the Greek new wave. BY EVAN SAVIOLIDIS , The best in assemblages, beers and spirits. BY QUENCH’S EDITORS , Expanding our view of Portuguese cuisine. BY SILVANA LAU , Australia’s First families band together and transform the way we view the country. BY TIM PAWSEY , Full flavours in small packages. BY DUNCAN HOLMES.Japan is changing the way we drink whisky. BY TOD STEWART , How did BC wine country become the centre of a culinary revolution? BY RICK VANSICKLE , The age-old battle between Cabernet Sauvignon and Merlot. BY MICHAEL PINKUS , Santorini and the Greek new wave. BY EVAN SAVIOLIDIS , The best in assemblages, beers and spirits. BY QUENCH’S EDITORS , Expanding our view of Portuguese cuisine. BY SILVANA LAU , Australia’s First families band together and transform the way we view the country. BY TIM PAWSEY , Full flavours in small packages. BY DUNCAN HOLMES.
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