{"product_id":"noble-rot-magazine-issue-40","title":"Noble Rot Magazine - Issue 40","description":"\u003cp\u003e\u003cstrong\u003eThe Wine Traveller's Guide to Getting it Right.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAwkward barrel samples. Weary vignerons. Fully booked hotels. Missed tables. The wine traveller's path is rarely lined with sunshine and perfectly chilled glasses. \u003c\/p\u003e\n\u003cp\u003eWhich is why Issue 40 of Noble Rot is about good timing — and giving yourself a fighting chance. \u003c\/p\u003e\n\u003cp\u003eLevi Dalton explores when not to visit wine regions—and how bad timing can quietly ruin tastings—sharing insider tips from Burgundy in November to Santorini’s harvest chaos and Piemonte’s porcini season, alongside favorite local spots from top winemakers and critics. Simon J. Woolf tackles dreadful in-flight wines, while Alice Feiring goes to great lengths for a decent glass.\u003c\/p\u003e\n\u003cp\u003eWe also welcome Jarvis Cocker for a special extended-lunch interview, celebrating Pulp’s return with a new number-one album.\u003c\/p\u003e\n\u003cp\u003eElsewhere in Issue 40's celebration of everyday miracles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJesse Armstrong\u003c\/strong\u003e, creator of Succession, writes about the cheese sandwich he considers his Greatest Meal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarina O'Loughlin\u003c\/strong\u003e meets the chefs behind Fallow, who have built one of the UK's most successful hospitality operations — and 1.4 million Instagram followers — from scratch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDan Keeling\u003c\/strong\u003e attends a tasting of Burgundy's Clos de Tart spanning 136 years, and reviews what may be the greatest-value red appellation in the world: Langhe Nebbiolo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiana Henry\u003c\/strong\u003e dishes the dirt on choosing the right restaurant for famous guests, drawing on her former life as a TV researcher.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrian McGinn\u003c\/strong\u003e, co-creator of Chef's Table, explains why it's extremely unlikely he'll ever commission a wine version.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlus stories and recipes celebrating Autogrill, breakfast drinking, choucroute garnie à l'asacienne, and how authentic Indian food is finally having its moment in New York City — among much more.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":43500372361422,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/8629\/3710\/files\/noble-rot-issue-40-1.jpg?v=1777052604","url":"https:\/\/littleking.online\/products\/noble-rot-magazine-issue-40","provider":"Little King","version":"1.0","type":"link"}