With a name that recalls the Botrytis Cinerea, the noble grape rot that gives life to incredible wines, Noble Rot it could only be an incredible magazine dedicated to the nectar of Bacchus and its intriguing combinations with food.
Founded in London in 2013 by Dan Keeling and Mark Andrew, the most incredible culinary challenges have taken place in the pages of this quarterly magazine: since its launch it has seen chefs Pierre Koffmann, Fergus Henderson and Yotam Ottolenghi compete with Keira Knightley, Caitlin Moran , Brian Eno and Francis Ford Coppola, blurring the lines between gastronomy and the creative arts.
Dimensions: 17 x 22.5
Number of pages: 112
Readers suffering from chromophobia - the irrational fear of color - better look away: Noble Rot's fabulous new cover stars, biker artist Grayson Perry and psychotherapist Philippa Perry, are so bright they are almost luminescent ! In this issue Marina O'Loughlin interviews them during one of our long lunches
We present the Maison Trimbach "Cuvée Frédéric Emile", the Alsatian dry Riesling par excellence, and one of the most gluttonous and least discussed wine trends of recent years: smoked wine.
Caitlin Moran writes about her "Greatest Ever Meal", a 1980s party of excess cooked by Heston Blumenthal.
Let's take a tour of Iran to find out what remains of its 5,000-year-old wine culture.
Writers Daisy Buchanan and Megan Nolan write about what you can learn about restaurants by reading Jilly Cooper and hangover food.
And yet, 10 essential books that no drunkard should do without, Champagne rosé, menus of lying chefs, rap's obsession with restaurants, the winemaking (is that even a word?) Of cider, the myths of wine and much maligned flute of Champagne.