Labour Day Tips, Trips, Recipes and Drinks

Quench - September 4, 2015

Labour Day weekend is upon us. Whether you are planning a little getaway or a long weekend at home, Quench has you covered. Go ahead, get in all that vitamin D…winter is just around the corner. 10 Most Popular Labour Day Weekend Destinations Folks are flocking to popular Canadian cities like Toronto, Ottawa and Vancouver to enjoy exciting outdoor activities in addition to unique urban …

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Top 5 wine picks for summer’s last hurrah!

Quench - September 2, 2015

This weekend marks the unofficial end of yet another summer. What are your plans for summer’s last hurrah? We plan to fire up the barbeque and open a few bottles of our favourite wine. Chilled, of course! Here are our top 5 picks, taken straight from the pages of our September 2015 issue. Cheers and Happy Labour Day! Thorn‒Clarke Pinot Noir/Chardonnay Brut Reserve Sparkling Wine, …

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Umami: Separating myth from fact

Lisa Hoekstra - August 31, 2015

Umami was added as the fifth basic taste in the 20th century. It encompasses the “savoury” category of food, providing us with a word to describe just what it is in food like bacon that we love so much. Listen as Aldo Parise, Editor-in-chief of Quench, describes Umami.   As Parise mentions, umami makes dishes taste more savoury and full. It’s a long-lasting, coating sensation …

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3 reasons to love low alcohol wine

Silvana Lau - August 31, 2015

“Another glass of wine?” It’s a common question asked by a gracious host, or an attentive server. But when it’s my mother, “another glass of wine!” is not a question (note the exclamation mark). More a statement of shock rather than a possible offering. My mother is advising, in a not-too-subtle way, that I stop at one glass then put a cork in it. “Mother …

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Decode the secret language of wine writers

Lisa Hoekstra - August 28, 2015

A good review of a wine can mean the difference between buying the bottle and putting it back on the shelf to continue your search. Tasting notes brandish a variety of terms as if they mean something — making the average wine lover, like yourself, just smile, nod, pick up the bottle of rosé with the “light and fruity” sticker and walk away. The wine …

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The Cutting Edge: NEVER use a dull knife

Roger Torriero - August 26, 2015

Recently, I was fortunate enough to attend a knife sharpening seminar hosted by Zwilling J.A. Henkels atToronto’s Montecito restaurant. The session began with a quick yet informative workshop on basic knife skills lead by Chef Jonathan Collins. An interesting point that was introduced was the fact that a sharp knife is safer than a dull knife. “When you have a dull knife,” says Chef Johnathan, …

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