Writers
- Alexa Nadeau
- Essential oil diffusers & why you need one
- Hot drinks to keep warm as the weather cools down
- Harvest Review: Nova Scotia rises to the occasion
- 5 Montreal bars to visit while social distancing
- 5 unique sangria recipes to try this summer
- Adopting a plant-based diet in 3 easy steps
- Easy spring cocktails you can make at home
- 5 spring vegetables every home chef needs
- Expo Manger Santé et Vivre Vert 2020: Montreal’s Health & Plant-Based Food Festival
- Vegan Valentine’s Day recipes for romance
- Amanda Siddall
- Intermittent fasting makes the most of mealtime
- 5 festival inspired cocktails for festival season
- Recipe for Disaster: Slow Cooker Black Bean Soup
- Baking bad: Using the broil button made me a cookie monster
- 5 best Canadian chefs to follow on Instagram
- Stéphanie Audet of LOV in Montreal: Maverick Chefs 2018
- Steven Brochu of Chartier in Beaumont: Maverick Chefs 2018
- Todd Perrin of Mallard Cottage in St. John’s: Maverick Chefs 2018
- Mitchell Bates of Grey Gardens in Toronto: Maverick Chefs 2018
- Aman Dosanj
- Andrea Kaiser
- Andre Proulx
- Andrew Murray
- Anne Popoff
- Brenda McMillan
- Brian McLaughlin
- Brie Dema
- A Trail worth taking
- L’Imparfait; a funky Canadian micro-label
- Nova Scotia bubbles are stealing the spotlight
- Is natural whisky a thing?
- Newfoundland’s beer boom seems to be well fueled
- Exploring the wines of Serbia
- Tidal Bay is a rising Canadian star! #trythis
- Back to school season #trythis
- Mezcal is magic #trythis
- Beaujolais is here to stay #trythis
- Carolyn Evans-Hammond
- Christine Sismondo
- The slushie cocktail of my dreams
- Incense in your cocktails? Holy stick!
- It’s all about that cocktail batter
- Oat milk is the latest trend for forward-thinking bars
- Spruce adds woodland flavour to cocktails
- Add Kombucha to your cocktail ritual
- Have a little mushroom with that cocktail
- Ice 101: Solving the mystery of ice in cocktails
- Raicilla flies under the radar
- Trash cocktails: leftovers add flavour to our drinks
- Craig Pinhey
- Award Winning Canadian Artisan Gins
- Yip Cider & their groundbreaking new orchard production
- Are canned wines the next big thing?
- Finger Lakes, NY offers more than just Riesling
- Gods of Sekt lead German’s quality revolution
- Moosehead’s Small Batch Brewery Gets Bold #BrewedAwakening
- Back to Boston for Beer (Elvis Costello) #BrewedAwakening
- Yee Haw To Big Axe Brewery and Saloon Expansion #BrewedAwakening
- My Favourite Wines From The Judgement of BC #TryThis
- Belgian and Bitter Beer Trends Are Hot In BC #BrewedAwakening
- Crystal Luxmore
- Daniel Costa
- Daniel Yetman
- Simple sesame seed salad dressing
- Harvest Review: BC Island communities rally together
- 5 Baking apples to use in all your favourite recipes
- 3 Portuguese drinks you can make at home
- Easy homemade Cherry Moscow Mule
- Cherry Cola recipe to try at home
- 5 delicious ways to use ricotta cheese
- Gelato and Ice Cream: A tale of two desserts
- It’s pecorino cheese’s time to shine
- 5 mocktails for the holiday season
- Drew Miller
- Duncan Holmes
- 10 warm-weather recipes… it’s summer somewhere!
- How to make perfect rice, every time (& 5 recipes)
- A good sauce makes any meal more exciting
- Poutine: experimenting with one of Canada’s most famous dishes
- Comfort food can mean a lot of things
- 10 recipes designed for winter’s chilly weather
- Recipes that make the most of out local, fresh ingredients
- Dress up your meals with a little sauce
- Simple, yet complex, pasta is more than just flour and sauce
- Sometimes small is more, and yummier
- Aldo Parise
- Putting the PLAY back into Food and Wine
- Is it possible to be an unbiased wine writer? Quench’s editor comments.
- I’m thirsty as hell and I won’t take it anymore
- No More Scores: Quench stops using the 100 point scale
- Mav Wine and Spirits Awards 2015
- Quench editor, Aldo Parise, Interviews Indian Food Guru Vikram Vij
- Going Off Menu
- My Year of Living Frivolously
- It’s 2014
- My Many Wishes
- Elvis Deane
- Don’t go to Wine Country Without These Apps
- 5 Things to do before you head to wine country
- The Cuba Libre and Beyond
- Guest List: Listen to Chvrches, Every Open Eye
- Guest List (Epic Songs to Fall by): Bend Sinister, Oh Wonder, Chemical Brothers, Future
- Guest List (Songs to Chill to): Chvrches, The Weeknd, Panda Bear
- Erika Mantovan
- Evan Saviolidis
- Languedoc and its ambitious crus
- 9 reasons why you should look to Beaujolais
- Nebbiolo vintage comparison: 2015 vs 2016
- Austria’s red wine finally comes of age
- Prosecco has a new story to tell
- Is Zweigelt the best red coming out of Austria?
- Shining the spotlight on Sicilian white wine
- Collio Goriziano produces uniquely Italian wine
- Sicily is changing the Italian wine experience
- Austria’s come back starts with a few new definitions
- Feleshia Chandler
- Spice up your cocktails with seasonal ingredients
- 10 Seasonal beers to sip right through the winter
- Harvest Seminars go virtual with Femmes du Vin
- Self-care tips to stay sane during the pandemic
- 5 Great hiking trails in Nova Scotia
- 5 minimalist cocktails to make at home
- How Halifax restaurants are dealing with COVID-19
- Cahoots pushes the pop-up dinner envelope
- The Shared Table combines dinner club & pop-up dining
- Gilles Bois
- Gurvinder Bhatia
- Argentina: More than Malbec
- Red & Rosé Bubbles! And What’s the Deal with Wine & Chocolate?
- Chips & Wine
- On understanding wine & wine writers
- It’s time for the wine industry to take responsibility
- Nebbiolo is the key to Barbaresco’s identity
- Appreciating elegance: what the younger generation really wants
- BC wine region is the finest & most beautiful in the world
- The Pantelleria and Feudo Montoni story is more than soil deep
- There’s a shift to whole-site licensing at festivals
- Helen Hayden
- Holly Bruns
- Jacob Greenwood
- Caesar … a holiday cocktail?
- Caesar, the quintessential Canadian cocktail
- Harvest Review: 2020 might be Ontario’s best vintage yet
- Bifana Boys bring a taste of Portugal to Ontario
- Spanakopita: A taste of Greece
- Shabu-Shabu is Japan’s favourite hot pot
- Taiyaki is Japan’s lucky treat
- Chili peppers heat up the kitchen this winter
- Jacqueline Corrigan
- Janet Dorozynski
- Joanne Will
- It’s time to connect with the local farmers
- Very Happy Holidays
- Appreciating foods native to Canada
- The challenges of eating sustainably
- We’re overfed & undernourished… What’s going on?
- In Paris, it’s hard to separate literature from food
- Be your own change: Q&A with Mark Brand
- We can feed the world with the food we waste
- What happens when you take a break from eating meat?
- Is there a culinary revival occurring in Saskatchewan?
- Jordan St. John
- Katia Jean Paul
- Izakayas are popping up everywhere. Irasshaimase!
- Next Stop: oysters on the waterfront
- Mike Shum perfects the art of the pour
- Talking to spice hunter Ian Hemphill
- A conversation with vegetarian butcher, Michael Abramson
- Next Stop: Summer means gourmet food trucks
- A feast for the eyes
- Tea shops are making a comeback
- Dinara Kasko bakes up pastry art with a touch of whimsy
- Introducing Nikkei, the Peruvian-Japanese fusion impressing foodies everywhere
- Kimberley Vy
- Konrad Ejbich
- Look to the Duero River for wines that deliver
- Why Aligoté is the third-most-grown grape in Burgundy
- Garnacha tastes great… that’s why you should drink it.
- Rueda Wakening & Discovering Verdejo
- Appassimento! Canadian wineries drying grapes
- Old World through the eyes of the New World
- Real Burgundy is a small detour from the Grand Crus
- Ontario Syrah makes for profoundly tasty wines
- Grape growers finding success at winemaking
- Vegan wine is here! Truth is, it has been all along
- Laura Dicker
- Onions and their many layers: know your ingredients
- It’s a date! Make it apple picking & baking
- Pumpkin lovers, turn your jack-o-lantern into a jack of all trades
- Solo picnics are in now that social gatherings are out
- 4 Origins Brewing Co: Montreal’s new hoppy place
- 3 must-have gadgets for all you cool cats & kitchens
- A good quarantine menu includes creative recipes
- Cooking in quarantine: making family recipes that hit close to home
- Houseplants for small spaces and tiny apartments
- Building flower arrangements with Visit North Carolina
- Lisa Hoekstra
- Canada’s Top Brewpubs with Food
- Virtual Cocktail Hour: It’s easy & you can do it in PJs
- PortoVino Tuscany Double Pour Vegan Leather Tote
- 5 Home bar #musthave spirits (& alternatives)
- Ceder’s distilled non-alcoholic gin is the alt-gin of Sober October
- DIY Sundae Kit from Baskin Robbins
- Up your cocktail game with tips from the experts
- Bitters and Tinctures: Cocktail tips from the experts
- RISE Kombucha Apple X Cinnamon
- The Meatless Farm Co’s Meat Free Ground
- Lynn Orgyzlo
- Marco Giovanetti
- Matthew Sullivan
- Maya Khamala
- Merle Rosenstein
- Michaela Morris
- Barolo DOCg’s Bright Young Things
- Barolo 2016 Top Picks at Nebbiolo Prima
- You can’t have Brunello without Biondi-Santi
- What are the Douro Boys up to?
- Is ethical wine even possible?
- Barbaresco steps into the spotlight & it’s about time
- One visit to Patagonia can change your life
- On the trail of Rossese in the Italian Riviera
- Marsala emerges redefined rewarding the adventurous
- Sweet wines play a major role in Sicily’s storied past
- Michael Apstein
- 2016 Brunello di Montalcino: Don’t Miss Them
- Castello di Fonterutoli, Leading the Way
- Changes and Consistency
- En Primeur stood the test of time… it might be worth giving it a shot
- Champagne… there’s no party without it
- Bordeaux’s second wines have a lot to say
- Burgundy is home to more than just Chardonnay
- Muscadet rises to a whole new level with Crus
- Burgundy charms without the hefty price tag
- Michael Pinkus
- Pinot Blanc redefined in Canada
- Bordeaux for under $50? Yes, it exists
- The Loire Valley is more than France’s garden
- Allow me to introduce you to Cortona Syrah
- These 21 Canadian Chardonnay will convert ABCers
- #GoGamayGo – Canada’s serious Gamay
- Pay attention to New Zealand Pinot Noir
- Chianti Classico is back – it was always there
- Spanish whites deserve some attention
- It’s time to start talking about South Africa’s white wines
- Michelle Bouffard
- Mona Awad
- Nancy Johnson
- My School Daze
- Test Kitchen: Easy recipes for this weekend
- Experiencing barbecue overload? Try these 4 recipes
- Easter Sunday ham with apricot jam
- 3 Irish-inspired recipes to make this Saint Patrick’s Day
- 5 recipes that will heat things up in the kitchen
- 8 super salad dressings for all your leafy greens
- 7 delicious dishes full of holiday wishes
- 5 easy dishes you can whip up in a jiffy
- Focaccias – the perfect snack for any gathering.
- Natalie Pressman
- Oat Milk explained: know your ingredients
- Overnight Oats explained: know your ingredients
- Oats explained: know your ingredients
- 4 Foraging tips to fill your plates this fall
- Chia seeds explained: know your ingredients
- Baker’s yeast explained: know your ingredients
- The Everyday Foodie talks Instagram worthy food photos
- Food trends explained: Q&A with Christine Couvelier
- 5 tips for an eco-friendly kitchen
- 4 ways to manage your allergies abroad
- Nick Hamilton
- Peter Gill
- Peter Rockwell
- What’s the difference between Barolo, Barbaresco and Nebbiolo?
- What does sustainability have to do with winemaking?
- I just got back from France. What wine-producing country should I go to next?
- Can I still drink rosé wines in the winter?
- Is Pinot Noir the only grape the state of Oregon grows?
- Why should I care about which beer glass I use?
- Why does Chianti Classico use a black rooster emblem?
- Bon Vivant’s tips for attending big wine tasting events
- I love the wines of Rioja but have trouble reading the labels
- Why are some wines not suitable for vegans?
- Quench Staff
- Sonal Singh: How Wine Served Me – Vinica’s AgriDiversity Program; Part 1
- Ricotta Gnocchi with Dandelion Pesto
- Torta Pasqualina (Easter Pie)
- Peppercorn Venison with Roquefort
- Writer’s Refreshed
- Ignazio Giovine from L’Armangia in Canelli, Italy
- Sabzi Polo
- Ever wondered how to cut a rib eye steak?
- Low Alcohol. Big Flavour.
- Kadju Maluwa “Cashew Nut Curry”
- Rachel Eisman
- Rebecca Hinchcliffe
- 5 Ultimate Canadian comfort foods
- Harvest Review: Happy, hazy harvest for BC’s Valleys
- 3 not so corny ways to cook corn on the cob
- 5 ways to add smoke flavour to your favourite dishes
- Hungry? Don’t scramble, just crack an egg!
- A Whisky Wiseman’s glass is always half full
- Super Bowl snacks to snap up
- 5 New Year’s Eve party themes: the countdown is on
- Prep Like a Pro – Get creative with kitchen tools
- That’s a wrap! 5 creative ways to wrap those gifts
- Rick VanSickle
- Niagara wine dreams of Bordeaux
- Does a BC upstart have the right to use “First Growth”?
- When the Rogue Rangers meet, good wine isn’t too far off
- Bud Survival: A look back at the winters of 2013 and 2014
- Artisans are taking over Vermont
- The top vineyards in Niagara, according to our experts
- In the heart of Cuba, ice meets fruit and creates… the Daiquiri
- Is bigger really better? For some wines… yes.
- These are some of the best wines coming out of British Columbia today
- How did BC wine country become the centre of a culinary revolution?
- Robert Hausner
- Robin LeBlanc
- Hard Seltzers and the hard truth
- Beer and cheese, what a concept!
- Winter beers to embrace or escape the season
- Most noteworthy Canadian breweries in 2019
- Mulled ale is a warming winter cocktail for beer lovers
- Canada’s top brewpubs with food
- The breweries of Palestine’s West Bank
- When is Budweiser not Budweiser?
- Beer Festival Survival Guide
- Bock – a beer style built for the spring
- Roger Torriero
- Ron Liteplo
- Rosemary Mantini
- Get the most out of fresh spring vegetables
- South Africa is on a sustainability mission
- A Modern St. Paddy’s Day Menu
- Maverick Chefs 2014: 4 of Canada’s Top Chefs share their secrets and their recipes
- It’s a cool drink kind of day! Try these!
- Do Your Part – Drink Feel Good, Earth Day Wine!
- Breads and Spreads
- Not Your Average Joe
- Classic Canada Day Cocktails
- Maverick Chefs 2013
- Sarah Parniak
- Wine cocktails add new life to your bar menu
- Low alcohol cocktails are enjoying a moment
- Experimenting to find the perfect meld of beer and wine
- Next time you write on a blackboard, remember: no chalk means no champagne
- The (Second) Rise of Irish Whiskey
- Forget the Worm. Everything is good of Mezcal again.
- Moderation done right
- How to use wine as a cocktail ingredient
- Clara Wells
- Sean Wood
- Nova Scotia’s long & winding wine road
- Tidal Bay adapts to warming conditions
- Age Matters: Some thoughts on aging wine
- 12 Nova Scotia wineries launch their 2016 Tidal Bay Appellation wines
- Indigenous grapes make Sicily the go-to region for intense wines
- Nova Scotia has no problem defining who they are
- Is Nova Scotia the next Champagne?
- A Story To Tell
- High Time
- Will the Old be New Again?
- Shannon Fitzpatrick
- Classic cocktails transcend time and traditions
- Addicted to Coffee!
- Showcase your personal style at home
- How to get better sleep
- Smoothies 101
- Why sleeping well is so important
- Busy weekend = meals made easy
- Become A Mixologist: Create your very own signature cocktail
- Drug of choice
- Rainy Day Recipes & Reads
- Sheila Swerling-Puritt
- Silvana Lau
- 3 reasons you should be drinking low alcohol wine
- Funky and flavourful fermented Asian condiments
- All hail pepper, the oldest and most coveted of spices
- Baijiu is helping build bridges, one glass at a time
- These 3 delicious Asian dishes are the next big thing
- Spiced and flavoured spirits are making a comeback
- 7 guilt-free tips to reducing the sugar – not the flavour – in your cocktails
- Portugal’s rich gastronomic tradition changed the culinary world
- Winter is coming! Nothing warms you like a nice stiff beer
- Au Naturel
- Simon Rafuse
- Stephen Smith
- HealthNut Nutrition founder Nikole Goncalves on eating well without obsessing about it
- Wine Clubs of Prince Edward County
- More Wine Clubs from Niagara’s Wineries
- Wine Clubs of Niagara’s Wineries
- Wine Clubs of Naramata and Penticton
- Great BC Wine Clubs Outside Naramata & Penticton
- Expand Your Palate with Nova Scotia’s Winery Clubs
- Cooking A Whole Fish: Easy, Beautiful, Delicious
- 3 great patios on Canada’s east coast
- Tara Luxmore
- Tim Pawsey
- An (almost) sustainable BC wine industry
- Albariño is defining Galacia and beyond
- BC winery dining has never tasted so good
- Adventurous BC wineries think outside the box
- Languedoc: the South of France’s new star on the rise
- Here’s how Canadian winemakers are dealing with climate change
- Riesling Restitution: BC gets the respect it deserves
- Cabernet Franc destined to be a mainstay BC red
- What does Galicia, Spain share with Celtic England?
- Sub GIs are changing BC’s wine map
- Tod Stewart
- Malbec World Day
- California and King Cabernet
- Bourbon Bliss
- Saint Whiskey Day
- Guyana’s Gold: El Dorado Rum
- Q&A with Davin de Kergommeaux, The Definitive Guide to Canadian Distilleries
- New Expressions of The Macallan…and an old challenge
- Contributing editor, Tod Stewart’s 10 Tips for maximum wine enjoyment
- Words and Whiskey with Donal O’Gallachoir – Glendalough Distillery
- Tequila goes upscale in this roundup
- Tom DeLarzac
- Vanilla bread pudding – taking a back seat
- Meatball sandwich – the perfect comfort food for winter
- Try these Moose burgers this barbecue season
- Mussels in tomato sauce are pretty good
- Fried chicken, the ultimate guilty pleasure
- Cooking halibut in a neat little package
- Add a little smoke to your chicken
- Toss out that cereal – cured salmon is what’s for breakfast
- Light fresh Mediterranean meal is the perfect pick-me-up
- The Food Lab proves cookbooks can elevate your meal
- Tony Aspler
- Czech Winery an Architectural Gem
- Canadians in the vineyards of Argentina
- Argentina Malbec & asados pair perfectly
- A scandalous oeno-porn collection
- Wiesbaden is a wine lover’s dream
- This Chardonnay fest is The School of Cool
- Ontario rosé – an origin story
- Let me tell you about the best wine I’ve ever tasted
- Can you recall your first taste of wine?
- Andrzej Lipinski: The Accidental Winemaker
- Travis Oke
- Treve Ring
- In the sea of Cava, what surges? Corpinnat
- Willamette Valley road trip claims wine lovers’ heart
- Old World grapes found new homes in the New World
- Portugal has become a hot spot for white wine
- Canadian winemakers take over the world
- 3 sakes that show sake isn’t only made in Japan
- Here’s the story of how Pinotage became South Africa’s signature red
- Tracking down the oldest vines in South Africa can be tricky
- Maritime climate affects some of the world’s most coveted wine regions
- Meet the small-scale producers making their own way in big wine regions
- W. Blake Gray
- Yve Goodwin
- Alexa Nadeau
Quench Tasting Notes
Argentina (286) Australia (423) Austria (60) Beer (378) Belgium (5) Brazil (12) Bulgaria (1) Canada (2750) Chile (349) Cider (57) Croatia (9) France (1481) Georgia (3) Germany (94) Greece (91) Guyana (1) Hungary (13) Israel (4) Italy (1195) Japan (4) Lebanon (1) Luxembourg (4) Macedonia (1) Mexico (2) New Zealand (204) Portugal (205) Romania (1) Sake (35) Scotland (9) Slovenia (2) South Africa (209) Spain (335) Sparkling (222) Spirits (177) Turkey (1) Ukraine (1) United Kingdom (1) United States (655) Uruguay (11) Venezuela (1)