{"product_id":"noble-rot-magazine-issue-40","title":"Noble Rot Magazine Issue 40","description":"\u003ch4\u003e\u003cstrong\u003eThe Wine Traveller's Guide to Getting It Right\u003c\/strong\u003e\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003ePublished 4th March 2026\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h4\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\u003cstrong\u003e Issue 40 of Noble Rot\u003c\/strong\u003e is about \u003cstrong\u003egood timing\u003c\/strong\u003e \u003cspan class=\"Yjhzub\"\u003e—\u003c\/span\u003e and giving yourself a fighting chance. \u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003eThe Wine Traveller's Guide \u003c\/em\u003eto Getting It Right, our man in New York, \u003cstrong\u003eLevi Dalton\u003c\/strong\u003e, explains when not to visit wine regions, revealing how arriving at the wrong moment can distort your experience of young wines and quietly sabotage tastings before you realise what's happening. He decodes the rhythms of the cellar, argues for visiting Burgundy in November rather than June (\"a rookie mistake\"), and shares insider intelligence \u003cspan class=\"Yjhzub\"\u003e—\u003c\/span\u003e from Santorini's grape harvest colliding disastrously with peak tourist season, to the joys of Piemonte's porcini season. Along the way, top winemakers, restaurateurs and critics reveal their favourite local places to eat and drink.\u003c\/p\u003e\n\u003cp\u003eElsewhere, \u003cstrong\u003eSimon J Woolf \u003c\/strong\u003eoffers survival strategies for the awful wines served on long-haul flights, white \u003cstrong\u003eAlice Feiring\u003c\/strong\u003e reveals the lengths she'd go to secure a decent glass in a restaurant cursed with a truly terrible wine list. \u003c\/p\u003e\n\u003cp\u003eTalking of good timing, it's given us Nebuchadnezzars of pleasure to see Pulp return with a new number-one album and one of last year's genuinely great singles, Spike Island. Which makes it a particular delight to welcome Jarvis Cocker as this issue's very special interviewee. That he arrived at Noble Rot Mayfair amid rumours of having no intention of drinking was an intriguing beginning \u003cspan class=\"Yjhzub\"\u003e—\u003c\/span\u003e one that, happily, did not last long. This is another vintage Rotter Towers extended-lunch interview.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElsewhere in Issue 40's celebration of everyday miracles:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJesse Armstrong\u003c\/strong\u003e, creator of \u003cem\u003eSuccession\u003c\/em\u003e, writes about the cheese sandwich he considers his \u003cem\u003eGreatest Meal.\u003c\/em\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarina O'Loughlin\u003c\/strong\u003e meets the chefs behind \u003cstrong\u003eFallow\u003c\/strong\u003e, who have built one of the UK's most successful hospitality operations \u003cspan class=\"Yjhzub\"\u003e— and 1.4 million Instagram followers — from scratch. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"Yjhzub\"\u003e\u003cstrong\u003eDan Keeling \u003c\/strong\u003eattends a tasting of Burgundy's \u003cstrong\u003eClos de Tart\u003c\/strong\u003e spanning 136 years, and reviews what may be the greatest-value red appellation in the world: \u003cstrong\u003eLanghe Nebbiolo\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"Yjhzub\"\u003e\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\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"Yjhzub\"\u003e\u003cstrong\u003eBrian McGinn\u003c\/strong\u003e, co-creator of \u003cem\u003eChef's Table\u003c\/em\u003e, explains why it's extremely unlikely he'll ever commission a wine version.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"Yjhzub\"\u003ePlus stories and recipes celebrating \u003cstrong\u003eAutogrill\u003c\/strong\u003e, \u003cstrong\u003ebreakfast drinking\u003c\/strong\u003e, \u003cstrong\u003echoucroute garnie \u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eà l'asacienne\u003c\/strong\u003e, and how authentic Indian food is finally having its moment in New York City — among much more.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Graft Collab Store","offers":[{"title":"Default Title","offer_id":46954007986345,"sku":null,"price":115.0,"currency_code":"AED","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0632\/0419\/6521\/files\/CoravinSparkling_isthesparklingwinepreservationsystemthatallowsyoutoopenabottleoneweekend_thenfinishitatbrunchthenext.Whetherit_sapre-dinnerglassofbubbly_celebrating-106.png?v=1775141575","url":"https:\/\/graftcollabstore.com\/products\/noble-rot-magazine-issue-40","provider":"Graft Collab Store","version":"1.0","type":"link"}