#WineWednesday – What is Acidity?

Lisa Hoekstra - May 27, 2015

Acidity: many who have attended a wine tasting or read tasting notes have heard this term thrown around. Good acidity, bad acidity, acidity on the finish, on the mid-palate. It has balanced acidity, too much or too little. But what is it really? “It’s the level of tartness in a wine,” explains Master of Wine Amy Christine, a wholesale representative for Southern California’s branch of …

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Being Crafty Part 2: Finding The Source

Quench - May 26, 2015

Being Crafty Part 2: Finding The Source from Quench Magazine on Vimeo.

Sure you want to start a brewery but what makes it special? Why would someone buy your whiskey when there are so many tried-and-true bottlings? Being local is the key. The three part Being Crafty docu-series looks at the world of craft brewers and distillers. As they work in one of the fastest growing segments in the alcohol production world, they make tough decisions. Do …

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Matching your Spring Meal with the Perfect Wine

Quench - May 25, 2015
arugula

With spring in full swing, fresh produce is readily available and affordable. Our tables are graced with bright green asparagus, scrumptious strawberries and peppery arugula. Here are two of our favorite seasonal sides and suggested wine matches. Bon appetit and happy spring! Grilled Balsamic Asparagus Quench’s wine match: Sauvignon Blanc, without a doubt. But, not just any Sauvignon Blanc. Both the asparagus and the balsamic …

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Must Try #FridayCocktail – Put the Lime in the Coconut

Christine Sismondo - May 22, 2015
Coconut with milk splash on white background

Got Milk? Coconut milk, that is. And you probably do have a can on hand, seeing as coconut milk is practically indispensable in a range of curries, soups and rice dishes. You just might be wasting that magical ingredient’s full potential, though, if you’re only using it in food, since it’s also an amazing way to brighten up cocktails. In fact, I’d argue that the …

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#TBT – a martini. a love story.

Shannon Fitzpatrick - May 21, 2015

I love a good love story. Especially if it’s my story to tell. In February of 2014, Quench published #FridayCocktail -Cucumber-Basil Martini, a cocktail recipe that I had picked up from a restaurateur I had recently met. After dining at his establishment, we struck up a conversation and he made me a great martini. So great, in fact, that I contacted him soon after to …

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Being Crafty Part 1: Forget The Romance and Experiment

Quench - May 20, 2015

Being Crafty Part 1: Forget The Romance and Experiment from Quench Magazine on Vimeo.

What’s the first thing you tell someone trying to get into brewing beer or distilling? Forget the romance and experiment. The three part Being Crafty docu-series looks at the world of craft brewers and distillers. As they work in one of the fastest growing segments in the alcohol production world, they make tough decisions. Do you go organic, how do you source, how do you …

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