Quench By Tidings | The Food And Drink Social Network

Artisan
He is a tall, strapping man, all of 27 years old, and looks more like the star quarterback than a man who tinkers with high-octane booze all day long. But that’s the path master distiller Geoff Dillon, with degrees in biochemistry and economics, has taken in the heart of Niagara wine country. Dillon is on [READ MORE]
Grape X
It’s not always the wine that excites me, it’s the journey it takes to get in my glass — from vine, to bud, to flower, to grape, to harvest, to crusher, to fermentation, to barrel, to bottle and finally to my mouth. We take the journey lightly, letting Mother Nature, viticulturists and winemakers do all [READ MORE]
What Indigenous Varieties Can Do For You
Now this is amusing. “Old men in sports cars were beyond pity or comprehension. It was as if they’d paid a great deal of money to purchase a huge piece of attire that pointed at their waning potencies. It was as if something had gone in their heads, some bit of wiring had become confused [READ MORE]
To Love
Amarone, from the root amore: to love … and for many an Amarone fan it was love at first sip. Whether that is the true etymology of Amarone, I can only surmise, but once you’ve tried one of these highly prized wines you never forget it. What do you need to know about Amarone that [READ MORE]

On Quench TV

From The Pages Of Tidings Magazine

Can It!
When my daughter returned from her first trip to Hawaii a couple of weeks back, I asked: “Apart from the weather, the sunsets, palm trees, coconuts, pineapples, black sand beaches and terrifying rivers of molten volcanic lava sliding by your feet and hissing into the sea, what really blew your mind?” “Sushi,” she said. “We [READ MORE]
Cooking with Wine
These may come across as words from a wimpy West Coaster, but until Jim and Susan invited us to join them for a mid-winter visit to their Edmonton home, I had never before seen lacy ice patterns on the inside of a bedroom window. Cool indeed, even if I remember that it wasn’t that the [READ MORE]
Frankenwines
Inquisitive wine scribe: So tell me, Dr Frankenwine, how are you able to create these lavishly oaked, yet very inexpensive wines in a consistent, uniform style, year in, year out, no matter what hand nature deals? Dr Frankenwine: Simple, really. First, we employ the most high-tech mechanical harvesters to efficiently collect our irrigated, genetically modified, [READ MORE]

Gin Swizzle
In a shaker half-filled with ice cubes, combine the lime juice, sugar, gin, and bitters. Shake well. Almost fill a colling glass with ice cubes. Stir until the glass is frosted. Strain the mixture in the shaker into the glass and add the club soda.
Communicator
Pour all of the ingredients into an old-fashioned glass almost filled with ice cubes. Stir well.

Labour Day Menu
The long Labour Day weekend inspires picnics in the park, neighbourhood parties, lazy mornings at the cottage, a dip in the lake, and a good book in the hammock under the tree. I am giddy, light-hearted and mirthful. As summer winds down, I warm to the idea of inviting guests over to bask in the [READ MORE]
Grilled Chicken Souvlaki and Tzatziki
Nancy’s experience in the kitchen translates into very tasty, quick and easy-to-prepare dishes that never fail to elicit rave reviews from diners and readers alike. An all-weather recipe, this chicken recipe can be made in the broiler now and on the grill come spring. The chicken cooks quickly but you do have to start marinating [READ MORE]
Scallops Caprese
In truth, squid and anchovies are a more common menu item in Capri, but scallops are much easier to find in our supermarkets. When mussels are in season, steam a dozen in white wine and add to the platter. If you like it hot, add more red pepper flakes. For dessert, Limoncello di Capri with [READ MORE]
Barbecue!
The saddest moment of summer’s end is when the grill is covered for the last time and pushed into a dark corner of the garage. If spring heralds the first smoky hint of barbecue, late fall is defined by the absence of that tantalizing aroma throughout the neighbourhood. In truth, the piquant smell of barbecue [READ MORE]