About Quench Magazine
Quench Magazine, the longest running food and drink magazine in North America, has stayed the voice for wine and food lovers since 1973. But we are about more than just eating and drinking and enjoying life. We are on a mission to find new places, exciting experiences, emerging trends and sensations. Quench Magazine has always challenged convention and we will continue to explore and share the stories of the iconic, the change-makers and the up-and-comers in the culinary, wine and craft beverage industries. We will continue to focus on the historical and cultural context of wine and food and bolster our commitment to making food and wine accessible, engaging, relevant and enjoyable. We know our readers love their food and wine, music and art and we are excited to share the features and experiences through Quench Digital and Quench Print. We are committed to making a difference and we will continue to tell new stories, by both new and familiar storytellers, with the same spirit, integrity, and soul as we have for the past half century.
Quench Digital is a food and drink social network that quenches your thirst, satisfies your hunger and enhances your lifestyle.
Wine + Drinks
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.
Food + Living
Uncover new ways to satisfy your hunger with recipes from an array of cultures that fulfill your seasonal, festive and every day desires. And experience the people and stories in the arts and culture world because we know that those that love wine and food, also love music, art, literature and other cultural and artforms that elicit emotion and spark discussion.
Quench Magazine, the oldest food and drink magazine in North America, started in 1973 as a newsletter that focused on educating passionate winelovers about the wine world. Since then, we have grown into Canada’s largest subscribed food and drink publication. Our focus has shifted with more wine, beers and spirits from around the world, easy-to-create recipes, spotlights on estates and producers, music, arts and culture, 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. An unplanned break from print in 2020 due to the pandemic (our printing press was deemed a non-essential service), has allowed us to give the magazine a new look with more pages and a broader scope with a perfect bound coffee-table-style keepsake. We are excited to be back in print.
Published twice a year, Quench Magazine also includes one of the most extensive wine buying guides in North America.
Quench is produced by Quench Media & Experience Corporation, a proudly independent and Canadian-based media company.
Our award-winning writers bring their own unique voice to our pages.
Gurvinder Bhatia, Quench’s editor-in-chief, contributes to the wine world as an international judge, educator, speaker and commentator, consultant for restaurants, retail and importers and private corporations. He is frequently asked to speak on television and radio on various topics.
Tony Aspler (The Wine Guy) has been writing about wine for over 30 years, including penning 15 books on wine and food.
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.”
W. Blake Gray
QUENCH IS …
Editor-in-chief Gurvinder Bhatia
Managing Editor Tom Murray
Contributing Editor Tod Stewart
Creative Director Studio Reface
Tony Aspler, Robin LeBlanc, Christine Sismondo
Tony Aspler, Gurvinder Bhatia, Tod Stewart, Michelle Bouffard, Crystal Luxmore, Tara Luxmore, Tim Pawsey, Michaela Morris and Jonathan Smithe
Quench Media Advertising Sales [email protected]
For more information on advertising sales click here.