At Quench, we are about more than just eating and drinking; we introduce the new, revel in the vintage, embrace style and satisfy a hunger for more. It is our mission to find exciting places, new experiences, emerging trends and sensations, and share them with the everyday gourmet through Quench Digital and Quench Magazine.
Quench Digital is a food and drink social network that quenches your thirst, satisfies your hunger and enhances your lifestyle.
Learn how to quench your thirst with different wines, spirits and beers. Meet the producers and travel to exotic locations through our features — who knows, you might just be inspired to go there yourself.
Uncover new ways to satisfy your hunger with recipes from an array of cultures that fulfill your seasonal, festive and every day desires.
Master your look and enhance your lifestyle with design and style tips, Q&As and inspiring new ideas to help you live a better life.
Quench is about the small things that make life great and the people who make them. We look at tech, gadgets and everything in between.
Quench Magazine started in 1973 as a newsletter named Tidings that focused on educating passionate winelovers about the wine world. Since then, we have grown into Canada’s largest subscribed food and drink publication with over half a million readers. It is the magazine of record of Opimian, Canada’s premier wine club. Our focus has shifted with more wine, beers and spirits from around the world, easy-to-create recipes, spotlights on estates and producers, ideas for home improvement, and the top food and wine trends … and we do it all in an easy-to-understand language that appeals to the everyday gourmet and the experienced connoisseur.
Published eight times a year, Quench Magazine also includes one of the most extensive wine buying guides in North America.
Quench is produced by Kylix Media, a Montreal-based media company.
These award-winning writers bring their own unique voice to our pages.
Tony Aspler (The Wine Guy) has been writing about wine for over 30 years, including penning 15 books on wine and food.
Gurvinder Bhatia, Quench’s Wine Editor, contributes to the wine world as an international judge, consultant for restaurants and corporations, and columnist for the Edmonton Journal.
Peter Rockwell — the Quench Bon Vivant and a self-proclaimed drinker with a writing program — produces a weekly on-air wine feature for CBC-TV and Global TV in addition to writing “Liquid Assets” for The Halifax Daily News and The Cape Breton Post.
Nancy Johnson, our resident foodie and Food Editor studied culinary arts, food media and wine at George Brown College; she spends her days as an editor at Northeast Ohio magazine and her nights cooking up a storm.
Tod Stewart, our contributing editor was encouraged as a child to “take a bite from the Apple of Life.” He proceeded to eat the whole thing. He has since committed to a life of excess, living by the motto: “Everything in moderation … including moderation.”
We do our best to ensure that every issue is a readable feast of wine, beer, spirits and food knowledge, but these specialty issues always rise above the rest.
There are so many great chefs in Canada, but only a few can be called a Maverick. Our editors scour the nation for the best and put them in the spotlight.
Mav Wine and Spirits Awards
Our Mav Wine And Spirits Awards is a must-read. Our editors do the tasting and research for you so that you can easily navigate the Canadian section at your local liquor store.
QUENCH IS …
Editor-in-chief Aldo Parise
Wine Editor Gurvinder Bhatia
Managing Editor Lisa Hoekstra
Contributing Editor Tod Stewart
Creative Director Elvis Deane
Tony Aspler, Robin LeBlanc, Christine Sismondo
Tony Aspler, Gurvinder Bhatia, Tod Stewart, Michelle Bouffard, Ron Liteplo, Sean Wood, Crystal Luxmore, Tara Luxmore, Tim Pawsey, Michaela Morris and Jonathan Smithe
Emma Fucci, Holland Gidney
Publisher Pierre Chanzonkov
Editorial Director Aldo Parise
CFO Lucy Rodrigues
Accounts Marilyn Barter
Advertising Sales [email protected]
For more information on advertising sales click here.