{"product_id":"noble-rot-issue-40-the-wine-travellers-guide-to-getting-it-right-copy","title":"*Pre-order* Noble Rot Issue 41:  Beyond the Pale","description":"\u003cdiv class=\"flex flex-col\"\u003e\n\u003cdiv class=\"pb-10 mt-4 md:mt-4 bodyText productDescription\"\u003e\n\u003cdiv class=\"space-y-5\"\u003e\n\u003cdiv class=\"space-y-5 bodyText\"\u003e\n\u003cp\u003e\u003cstrong\u003ePublished 23rd June 2026\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNoble Rot\u003c\/em\u003e returns with its most far-reaching issue to date: a celebration of wine, food, travel and the pleasures of getting gloriously lost.\u003c\/p\u003e\n\u003cp\u003eIssue 41, \u003cem\u003eBeyond the Pale\u003c\/em\u003e, journeys from Portugal to Georgia, Germany and Greece; from Afghanistan via New York City to Los Angeles and California; from Spain’s Gredos Mountains to Hokkaido, Gloucestershire and Highbury Corner. At its heart lies the belief that wine is never simply a drink, but a way of understanding places, people and cultures through what they grow, ferment and cook.\u003c\/p\u003e\n\u003cp\u003eAmong the issue’s featured guests,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLily Allen\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ereturns to Noble Rot 13 years after first appearing in Issue 3’s ‘Too Cool for Wine School’, reflecting on hosting friends in ‘My Greatest Meal’. Meanwhile, Contributing Editor\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMarina O’Loughlin\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ejoins actor, comedian and director\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAziz Ansari\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003efor a long lunch at London’s Otto’s, where conversation moves between natural wine, filmmaking and leaving behind online life. Microbiome pioneer\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTim Spector\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erounds out the issue’s contributors over dinner at Trullo, arguing for fermentation and pleasure in an age increasingly suspicious of both.\u003c\/p\u003e\n\u003cp\u003eThe issue’s cover illustration, created by celebrated Canadian artist\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGary Taxali\u003c\/strong\u003e, emerged from\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ea blind tasting of more than twenty rosés\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003econducted with\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNoble Rot’s\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003esommeliers. Beginning with Mateus Rosé — the enduring icon of 1970s dinner parties — and culminating in Valentini’s benchmark Cerasuolo d’Abruzzo, the tasting became an exploration of how rosé has evolved from kitsch curiosity to serious wine category (again).\u003c\/p\u003e\n\u003cp\u003eElsewhere in the issue,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNoble Rot\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etravels to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePortugal’s Bairrada\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eregion in search of traditionally made wines; climbs the steep terraces of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDouro Valley\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ewith the growers redefining the region’s unfortified wines; profiles\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCalifornia’s new generation of wine rebels\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand their improbable grape varieties; and visits cult Japanese vigneron\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTakahiko Soga\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eon the wild coast of Hokkaido. Additional features examine\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eComando G\u003c\/strong\u003e’s influence on Argentine wine, Germany’s vertiginous vineyards, and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ea guide to Athens’ thriving food and wine culture\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIssue 41 also includes recipes for roast best end of lamb with creamed spinach and Georgian lamb chakapuli, alongside chefs\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eStephen Harris,\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTomos Parry, Jeremy Chan\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJun Tanaka\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ediscussing the dishes they loved creating–  but which nobody ordered.\u003c\/p\u003e\n\u003cp\u003eAs ever,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNoble Rot\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emagazine continues to explore wine, food and creative arts with irreverence and appetite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":48006381142274,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/AP-NR-41-COVER.jpg?v=1781646883","url":"https:\/\/omnivorebooks.myshopify.com\/products\/noble-rot-issue-40-the-wine-travellers-guide-to-getting-it-right-copy","provider":"Omnivore Books on Food","version":"1.0","type":"link"}