{"product_id":"noble-rot-issue-39-location-location-libation","title":"Noble Rot Issue 39: Location, Location, Libation!","description":"\u003cp\u003eThe belief that great wines embody place has always been at the heart of Noble Rot. With this issue’s gloriously daft \u003cstrong\u003eGary Taxali cover\u003c\/strong\u003e – a blissed-out barrel jockey teetering on the brink of a watery downfall – we pause to ask why location matters so much to what we drink. Not so long ago, you couldn’t uncork a biodynamic Bobal without hearing that magic word: \u003cem\u003eterroir\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eBut now, as \u003cstrong\u003eAlice Feiring\u003c\/strong\u003e asks in this issue, has wine’s favourite mantra lost some of its juice? Elsewhere, \u003cstrong\u003eMarina O’Loughlin\u003c\/strong\u003e reflects on how setting shapes flavour, while \u003cstrong\u003eBouchon Racine’s\u003c\/strong\u003e \u003cstrong\u003eHenry Harris\u003c\/strong\u003e recalls the recipes — and the tins of tripe still lingering in his kitchen — that carry him back to holidays past.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlso in Noble Rot 39’s celebration of wine and food culture… \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAngela Hartnett lunches with Danny Dyer\u003c\/strong\u003e – fresh from his BAFTA triumph – while tasting an array of bold, “deadliest” reds. \u003cstrong\u003eZadie Smith\u003c\/strong\u003e writes about her favourite meal, \u003cstrong\u003eJay McInerney\u003c\/strong\u003e confesses his problem with Sauvignon Blanc, and \u003cstrong\u003eKeira Knightley\u003c\/strong\u003e extends last issue’s lobster fixation with Menorca’s classic caldereta de langosta. \u003c\/p\u003e\n\u003cp\u003eSpecial Brew, and wax lyrical about Francis Bacon, the YBAs, and more at Noble Rot Lamb’s Conduit Street — now celebrating its tenth birthday.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDan Keeling\u003c\/strong\u003e profiles \u003cstrong\u003eGewürztraminer\u003c\/strong\u003e and \u003cstrong\u003eCôte-Rôtie\u003c\/strong\u003e; \u003cstrong\u003eLevi Dalton\u003c\/strong\u003e explores wines that blur the boundary between red and rosé; \u003cstrong\u003ePolly Russell\u003c\/strong\u003e traces the history of \u003cstrong\u003eOddbins\u003c\/strong\u003e; \u003cstrong\u003eMark Andrew\u003c\/strong\u003e reappraises \u003cstrong\u003eBordeaux’s “lost decade”\u003c\/strong\u003e and \u003cstrong\u003eSimon J. Woolf\u003c\/strong\u003e uncovers \u003cstrong\u003ePortugal’s nearly forgotten \u003cem\u003etalha\u003c\/em\u003e tradition\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJeremy King\u003c\/strong\u003e reflects on \u003cstrong\u003ethe agony and the ecstasy of opening restaurants\u003c\/strong\u003e on the eve of relaunching Simpson’s in the Strand; \u003cstrong\u003eJake Missing\u003c\/strong\u003e examines how the restaurant industry’s battle between analogue and digital is reaching boiling point; and recipes come courtesy of \u003cstrong\u003eSimon Hopkinson\u003c\/strong\u003e, \u003cstrong\u003eEd Wilson\u003c\/strong\u003e, and \u003cstrong\u003eStephen Harris\u003c\/strong\u003e – among much more.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":50247400816944,"sku":"03NOB039","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/noblerot39.jpg?v=1761416254","url":"https:\/\/nowservingla.live\/products\/noble-rot-issue-39-location-location-libation","provider":"Now Serving","version":"1.0","type":"link"}