Is it possible to be an unbiased wine writer? Quench’s editor comments.

By / Magazine / October 30th, 2019 / 21

A letter has been circulating recently detailing a pay-for-review scheme by a wine review website. Although we can’t comment on their motives, I’d like to address what you can expect from Quench.

The cornerstone of our print magazine and, consequently, our web site and socials, has always been our writers. Quench is Tony Aspler, Gurvinder Bhatia, Tod Stewart, Jordan St John and countless other experts in their field. Their integrity is never swayed, which means Quench’s integrity is baked into our DNA.

We have never and will never ask for any winery or wine agent to pay for a wine review. It’s a promise that we made to our readers over 45 years ago and it’s one that we continue to hold to the highest standard. Wineries already pay to ship us samples and lose a bottle from your inventory. That is enough.

We all run our businesses to succeed. And Quench’s success has always been in building up the local and international wine, beer and spirits industry without selling it out. That is why we are now the ONLY print food and drink magazine published across Canada (and parts of the US) — with over 450,000 readers every issue. Our readers demand an unbiased look at the gourmet world, and we give it to them.

Aldo Parise, Editor, Quench Magazine

If you are unfamiliar with our writers, here is a short list. You’ll find links to their articles below.

Gurvinder Bhatia, Wine editor

Tod Stewart, Contributing editor and spirits specialist

Tony Aspler, Ontario specialist

Tim Pawsey, British Columbia specialist

Jordan St John, Beer specialist

Robin LeBlanc, Beer, columnist

Christine Sismondo, Cocktail and spirits specialist

Michelle Bouffard

Michaela Morris

Sean Wood

Evan Saviolidis

Konrad Ejbich

Rick VanSickle

Michael Apstein

W. Blake Gray

Brie Dema

Crystal Luxmore

Tara Luxmore

ABOUT THE AUTHOR

Aldo Parise is the publisher of Quench Magazine. After running 4 magazines, including Riot and men's magazine Under Pressure, he's settled nicely into his role as top drinker and food yummer guy. You can see him in the pages of Quench, Food and Drink Magazine.

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