Writers
- 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
- Andrea Kaiser
- Andre Proulx
- Anne Popoff
- Brenda McMillan
- Brian McLaughlin
- Brie Dema
- 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
- Gin for all #trythis
- Leaning Post Winery is one to watch #trythis
- My house wine this summer #trythis
- New wave Spain #TryThis
- How I was pleasantly surprised by Pinot Blanc #trythis
- Carolyn Evans-Hammond
- Christine Sismondo
- 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
- Put the Lime in the Coconut (and Drink ‘Em Both Up)
- Grapefruit bitters add brightness to your cocktails
- Beef broth makes interesting cocktails
- Negroni has a hazy origin story
- Tiger’s milk adds body & kick to your cocktails
- Craig Pinhey
- 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
- Double Orange: Not Your Average IPA #BrewedAwakening
- Riding The New Brewery Wave #BrewedAwakening
- Scheurebe from Nova Scotia? #TryThis
- Cape Breton’s Brewing #BrewedAwakening
- Crystal Luxmore
- Daniel Yetman
- 3 Dark Leafy Greens You’re Not Eating… Yet
- Saskatoon berries: Canada’s hidden gems
- 5 Halifax Picnic Spots for Your Next Trip
- 5 must-visit bars in Halifax
- Cold Brew: The Newest Coffee Trend
- Top 5 bars in Winnipeg #mustvisit
- 5 culinary gems in Regina #musttry
- Best Places to Get Cocktails in Saskatoon
- Dark chocolate is healthier than you think
- 5 Fermented foods you can make at home
- 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
- Is it possible to be an unbiased wine writer? Quench’s editor comments.
- Grape growers finding success at winemaking
- 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
- Gilles Bois
- Gurvinder Bhatia
- The Brunello di Montalcino 2014 vintage was, in a word, difficile
- Austrian Wine Summit proves wine tells its own story
- Introducing the cradle of Malbec
- There are no rules when it comes to wine and food
- London, England is the epicenter for food and wine
- Alsace: The “Miami Beach” of Northern Europe
- Are you a wine lover or a wine drinker?
- Piedmont is where terroir defines vintage character
- Sicily is using indigenous grapes
- It’s time to apply the idea of “traceability” to wine
- Helen Hayden
- Holly Bruns
- Jacqueline Corrigan
- 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
- 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
- The Little Library Café spotlights the connection between literature & food
- Konrad Ejbich
- 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
- Vegan wine is here! Truth is, it has been all along
- Canadian grape growers embrace diversity with stunning results
- What’s keeping Okanagan winemakers awake at night?
- Does Baco get the respect it deserves? Not really
- Laura Dicker
- Lisa Hoekstra
- Bryant Mao from Vancouver’s Hawksworth Restaurant: 2019 Maverick Chef
- Jean-Christophe Poirier from Vancouver’s St Lawrence Restaurant: 2019 Maverick Chefs
- Marcel Larrea from Montreal’s Tiradito: 2019 Maverick Chefs
- Marula Rosehip Gold Oil: Newt by Elle
- Suzanne Barr from Toronto’s Avling: 2019 Maverick Chefs
- Georgian Bay Smash Pack
- Heavenly Vines: world’s only all-Canadian wine store
- Dirty Devil Vodka: hyper-oxygenated
- Maxlite 5 Women’s Tote by TravelPro
- MadeGood Foods – Allergy friendly snacks
- Lynn Orgyzlo
- Marco Giovanetti
- Marilyn Barter
- Matthew Sullivan
- Maya Khamala
- Merle Rosenstein
- Michaela Morris
- 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
- Why Wine Awards Matter in 2018
- Basilicata winemakers take on the Old World
- 10 white wines you need to try right now
- It’s time for Germany to show the world it’s more than just Riesling
- Going back to Abruzzo after almost 10 years is a real eye opener
- Michael Apstein
- 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
- 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.
- 5 pumpkin spice recipes to try this fall
- 5 delicious vegetarian meals for each day of the week
- 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
- Barsys Robotic Cocktail Maker
- Organic Traditions Roasted Baru Seeds & Sorghum Cereal
- Wild blueberries are a super food
- Organic Traditions Instant Lattes
- Bon & Viv Spiked Seltzer – Clementine & Prickly Pear
- Shaken & Stirred! How To Step Up Your Cocktail Game At Home
- Riedel Bar Drink Specific Glassware Collection
- Barr Hill Reserve Tom Cat Gin
- Organic Rice by Dainty, The Rice Company
- Budweiser Copper Lager
- Rebecca Hinchcliffe
- 3 spooky cocktails for Halloween
- Absolut Superheros: The Green Hustle
- 5 vegetarian restaurants in The Six #musttry
- Beautiful plants: A garden party for dragonflies, butterflies, bees…oh my!
- Transform your outdoor space & live life outside
- Let life give you lemons & make your day better
- Satisfy the sweet-tooth without the sugar
- Recipe Rebel: embrace your splash-and-dash attitude
- 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
- 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
- Cannabis is now legal… what does that mean for beer?
- Looking at the Brutal Legend, the Brut IPA
- Exploring New York City – away from Manhattan – through its breweries
- How to start your very own beer cellar
- Cheers to near beer (aka non-alcoholic beer)
- 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
- 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
- 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
- The overpowering nature of Amarone
- How a bottling becomes a cult wine
- Portuguese still wines come out from under Port’s shadow
- Strength in diversity: BC is stuck between two Pinots
- Tod Stewart
- Prosciutto is thine name
- Discover Australia and New Zealand wines
- Florida Keys have become a foodie mecca
- Saying goodbye to summer with California bubbles
- Victory at Whisky Weekend
- There’s still time for summer wine
- Taking the scenic route through America
- National Tequila Day: Celebrate (late) with a Watery Grave
- 2019 Summer Spirits Roundup
- Discovering the beauty of Portugal, one glass at a time
- 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
- 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
- Blame the French for Champagne’s coupe emoji
- Cruising with wine 101
- Whispering in Van Gogh’s ear
- Goodbye, Champagne Salon
- Lloyd Schmidt leaves his footprint on Canadian wine
- Reflecting on that which makes me grateful
- Travis Oke
- Treve Ring
- 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
- All that sparkles is not Champagne
- White wines are best young and fresh. Well, sometimes.
- W. Blake Gray
- Yve Goodwin
- Amanda Siddall
Quench Tasting Notes
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