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QUENCH MAGAZINE
Quench is a food and drink magazine curated for the everyday gourmet, focused on the small things that make life great and the people who create them. We have thousands of great recipes and cocktails to enjoy. Live your life one drop at a time. CACIO E PEPE AND AMATRICIANA: TRADITIONAL & HUMBLE ROMAN Mix into a smooth paste. Using tongs, pull the pasta directly from the cooking water into the bowl of cacio e pepe sauce. Stir vigorously with a wooden spoon, add an additional ½ – 1 ounce of the pasta cooking water and continue to mix until the sauce is creamy and pasta is coated. If the sauce is too dry, add a splash more cooking water. BLACK RUSSIAN OR WHITE RUSSIAN? THEY'RE BOTH COCKTAILS FOR 2 oz vodka1 oz coffee liqueur (Kahlúa or Tia Maria)1 oz cream (or milk)Ice. There are two ways to make this cocktail: Prep #1: In an old-fashioned glass, pour vodka over ice. Add coffee liqueur. Prep #2: In an old-fashioned glass, float cream on top of the spirits and ice.Serve with a straw.
RIOJA, RUEDA & MARQUÉS DE RISCAL Founded in Elciego (Álava) in 1858 by Guillermo Hurtado de Amézaga, it is situated in the Rioja Alavesa sub-region, an area known for producing wines with great aging potential. As a winery, Marqués de Riscal is rather unique among its neighbours. Central to it is “The City of Wine,” a compound that includes the whimsical, Frank Gehry GURVINDER BHATIA, AUTHOR AT QUENCH MAGAZINE Editor-in-chief for Quench Magazine, Gurvinder Bhatia left a career practising law to pursue his passion for wine and food. Gurvinder is also the wine columnist for Global Television Edmonton, an international wine judge and the president of Vinomania Consulting. Gurvinder was the owner/founder of Vinomania wine boutique for over 20 years (opened in 1995, closed in 2016) which was recognized WHAT’S THE DIFFERENCE BETWEEN MADEIRA AND MARSALA Peter Rockwell. Fresh, funny and down-to-earth, Peter Rockwell is the everyman's wine writer. Born in Halifax, Nova Scotia he's worked in the liquor industry for over 30 years and has written about wine, spirits & beer since graduating from the School of UNDERSTANDING THE LAMBRUSCO GRAPE FAMILY Lambrusco Grasparossa. Lambrusco Grasparossa, also known as Lambrusco di Castelvetro, gives wines that are dark with a big, fleshy body, wild red and black fruit, firm but fruit-laden tannins, dry, savoury and bright. While most Lambruscos grow on the plains, Grasparossa also grows on hillsides. The hillside vineyards tend to contain more clay BARBARESCO STEPS INTO THE SPOTLIGHT & IT'S ABOUT TIME Intense and evocatively perfumed with an assertive structure combining searing acidity and firm tannins, they are among Italy’s most complex, age-worthy wines. Distinguishing between the two, D’Agata says: “Barbaresco is more graceful in texture and typically gives a less tannic wine.”. Barbaresco’s differences start with her hills. BITTERS AND TINCTURES: COCKTAIL TIPS FROM THE EXPERTS Bitters and tinctures are made using spirits. Bitters are exclusively bitter. They’re used in dashes and small doses only, to season cocktails and add depth. Tinctures are solutions made in whichever flavour profile you desire – bitter, sweet, spicy. They’re used in varying amounts to adjust the balance and flavour of a cocktail. IN THE SHADOW OF CHÂTEAUNEUF: GIGONDAS, VACQUEYRAS AND Commercially, these vineyards may live in the shadow of Châteauneuf-du-Pape, but by emulating the master, they are producing world-class wine at a modest price. Vacqueyras is a great region to look at if you want one of these dark horses. Like Châteauneuf, it is at the very bottom of the Southern Rhône region.QUENCH MAGAZINE
Quench is a food and drink magazine curated for the everyday gourmet, focused on the small things that make life great and the people who create them. We have thousands of great recipes and cocktails to enjoy. Live your life one drop at a time. CACIO E PEPE AND AMATRICIANA: TRADITIONAL & HUMBLE ROMAN Mix into a smooth paste. Using tongs, pull the pasta directly from the cooking water into the bowl of cacio e pepe sauce. Stir vigorously with a wooden spoon, add an additional ½ – 1 ounce of the pasta cooking water and continue to mix until the sauce is creamy and pasta is coated. If the sauce is too dry, add a splash more cooking water. BLACK RUSSIAN OR WHITE RUSSIAN? THEY'RE BOTH COCKTAILS FOR 2 oz vodka1 oz coffee liqueur (Kahlúa or Tia Maria)1 oz cream (or milk)Ice. There are two ways to make this cocktail: Prep #1: In an old-fashioned glass, pour vodka over ice. Add coffee liqueur. Prep #2: In an old-fashioned glass, float cream on top of the spirits and ice.Serve with a straw.
RIOJA, RUEDA & MARQUÉS DE RISCAL Founded in Elciego (Álava) in 1858 by Guillermo Hurtado de Amézaga, it is situated in the Rioja Alavesa sub-region, an area known for producing wines with great aging potential. As a winery, Marqués de Riscal is rather unique among its neighbours. Central to it is “The City of Wine,” a compound that includes the whimsical, Frank Gehry GURVINDER BHATIA, AUTHOR AT QUENCH MAGAZINE Editor-in-chief for Quench Magazine, Gurvinder Bhatia left a career practising law to pursue his passion for wine and food. Gurvinder is also the wine columnist for Global Television Edmonton, an international wine judge and the president of Vinomania Consulting. Gurvinder was the owner/founder of Vinomania wine boutique for over 20 years (opened in 1995, closed in 2016) which was recognized WHAT’S THE DIFFERENCE BETWEEN MADEIRA AND MARSALA Peter Rockwell. Fresh, funny and down-to-earth, Peter Rockwell is the everyman's wine writer. Born in Halifax, Nova Scotia he's worked in the liquor industry for over 30 years and has written about wine, spirits & beer since graduating from the School of UNDERSTANDING THE LAMBRUSCO GRAPE FAMILY Lambrusco Grasparossa. Lambrusco Grasparossa, also known as Lambrusco di Castelvetro, gives wines that are dark with a big, fleshy body, wild red and black fruit, firm but fruit-laden tannins, dry, savoury and bright. While most Lambruscos grow on the plains, Grasparossa also grows on hillsides. The hillside vineyards tend to contain more clay BARBARESCO STEPS INTO THE SPOTLIGHT & IT'S ABOUT TIME Intense and evocatively perfumed with an assertive structure combining searing acidity and firm tannins, they are among Italy’s most complex, age-worthy wines. Distinguishing between the two, D’Agata says: “Barbaresco is more graceful in texture and typically gives a less tannic wine.”. Barbaresco’s differences start with her hills. BITTERS AND TINCTURES: COCKTAIL TIPS FROM THE EXPERTS Bitters and tinctures are made using spirits. Bitters are exclusively bitter. They’re used in dashes and small doses only, to season cocktails and add depth. Tinctures are solutions made in whichever flavour profile you desire – bitter, sweet, spicy. They’re used in varying amounts to adjust the balance and flavour of a cocktail. IN THE SHADOW OF CHÂTEAUNEUF: GIGONDAS, VACQUEYRAS AND Commercially, these vineyards may live in the shadow of Châteauneuf-du-Pape, but by emulating the master, they are producing world-class wine at a modest price. Vacqueyras is a great region to look at if you want one of these dark horses. Like Châteauneuf, it is at the very bottom of the Southern Rhône region. RIOJA, RUEDA & MARQUÉS DE RISCAL Founded in Elciego (Álava) in 1858 by Guillermo Hurtado de Amézaga, it is situated in the Rioja Alavesa sub-region, an area known for producing wines with great aging potential. As a winery, Marqués de Riscal is rather unique among its neighbours. Central to it is “The City of Wine,” a compound that includes the whimsical, Frank Gehry GURVINDER BHATIA, AUTHOR AT QUENCH MAGAZINE Editor-in-chief for Quench Magazine, Gurvinder Bhatia left a career practising law to pursue his passion for wine and food. Gurvinder is also the wine columnist for Global Television Edmonton, an international wine judge and the president of Vinomania Consulting. Gurvinder was the owner/founder of Vinomania wine boutique for over 20 years (opened in 1995, closed in 2016) which was recognized HIDDEN GEMS OF THE CÔTES DU RHÔNE With its sunny Mediterranean disposition, most people associate the Rhône Valley with red wines, and they’re not wrong.But that’s not the whole story. In the Côtes du Rhône appellation and the Côtes du Rhône Villages category, 6% and 3% of all wine produced, respectively, is white. BEST PLACES TO GET COCKTAILS IN SASKATOON The Rook and Raven Pub. The Rook and Raven offers a casual atmosphere and a menu filled with cocktails and beertails. You’ll get the classic pub experience here whether you’re meeting up with friends, a new love, or with coworkers. They also offer a full menu that won’t make you cringe when you reach for the check. FOOD TRENDS EXPLAINED: Q&A WITH CHRISTINE COUVELIER Christine Couvelier, culinary trendologist, does exactly that. Couvelier has been a chef for over 35 years. From working in restaurants, owning a catering company, directing corporate culinary strategy at major food brands, and founding Culinary Concierge, her culinary journey has taken her all over. Most recently, Couvelierspends a lot of
SICILIAN KISS
Sicilian Kiss. Shots / 7. Glass used: Shot glass. 1/2 oz Amaretto. 1/2 oz Southern Comfort. Pour both ingredients into 1 ounce shot glass Take as a beer chaser when arriving late at the bar. Mixed Drink Categories. Beer (59) Cocktails (9372) Cocoa (33) Coffee / Tea (109) Homemade Liqueur (52) MDK Originals (6) Milk / Float / Shake (144)Punch
BOCK - A BEER STYLE BUILT FOR THE SPRING It’s also the best time to have a Bock, a dark, sweet, and fairly strong (around six to seven percent ABV) beer that is perfect for the season. Now, the style of Bock has a pretty deep history, dating back to 14th century brewers from the German town of Einbeck who created a style that was uniquely theirs. It was a fairly dark and very maltyale.
IN THE SHADOW OF CHÂTEAUNEUF: GIGONDAS, VACQUEYRAS AND Commercially, these vineyards may live in the shadow of Châteauneuf-du-Pape, but by emulating the master, they are producing world-class wine at a modest price. Vacqueyras is a great region to look at if you want one of these dark horses. Like Châteauneuf, it is at the very bottom of the Southern Rhône region. NEBBIOLO VINTAGE COMPARISON: 2015 VS 2016 Acid and tannins are also firmer than in 2015. A vintage for the purists. Over the next year or so, these wines will start to enter the Canadian marketplace. My advice is to stock up. Even though final prices haven’t been established yet, most will run between $50 and$100. Below is
TRACKING DOWN THE OLDEST VINES IN SOUTH AFRICA CAN BE According to Kruger, 10 of those vineyards are older than 100 years. But Kruger’s quest is not just a race against time. Approximately 30 percent of South Africa’s total vineyards are less than 10 years old. In recent years, over 40 percent of the vineyards were replanted as the industry shifted from volume production to quality wines.* Food
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SPECIAL FEATURE / BY GURVINDER BHATIA THE MADEIRA ISLANDS ARE HOME TO PORTUGAL’S OTHER FORTIFIED WINERead Article
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