Forget everything you thought you knew about wine. Discover a whole new universe of wine culture and experiences with the founders of London's award-winning Noble Rot Magazine and Restaurant. “In a realm too often weighted by pretence and peacocking, the Noble Rot boys have drained wine of its bullshit, with a brilliant road map to loving bottles both great and small.” JON BONNÉWinner: Guild of Food Writers Drinks Book Award 2021Shortlisted for the Andre Simon Food and Drink Book Awards 2020The Times Drink Book of the Year 2020 

With Gary Taxali’s gloriously daft cover – a blissed-out barrel jockey teetering on the brink of a watery downfall – Issue #39 asks why place matters so much to what we drink. Alice Feiring wonders whether the word terroir has lost some of its juice; Marina O’Loughlin muses on how setting shapes flavour, while Bouchon Racine’s Henry Harris recalls the recipes — and the tins of tripe still lingering in his kitchen — that carry him back to holidays past.Angela Hartnett lunches with Danny Dyer; Zadie Smith reflects on her favourite meal; Jay McInerney confesses his problem with the cat-pee grape and artists Sarah Lucas and Maggi Hambling compare Bollinger to Special Brew while waxing lyrical about Francis Bacon.Elsewhere, Jeremy King reflects on the agony and the ecstasy of opening restaurants; Jake Missing examines the hospitality world’s tug-of-war between analogue and digital; and Levi Dalton explores wines that blur the line between red and rosé.You can also dig into profiles on Côte-Rôtie, Gewürztraminer, Bordeaux’s “lost decade”, the history of Oddbins, and Portugal’s nearly forgotten talha tradition. Recipes come courtesy of Simon Hopkinson, Ed Wilson, and Stephen Harris – among much more. Keep drinking!

Victoria—feel the love. Following Noble Rot’s recent visit to the Melbourne Food and Wine Festival, Issue 35’s ‘Ravenous for Melbourne’ chronicles founders Dan Keeling and Mark Andrew and executive chef Stephen Harris’s time in ‘Oz’s most gastronomic city’. During their short time here, they dined at an impressive array of iconic venues, old and new, including France-Soir, Flower Drum, Bacash, Tipo 00 and Carlton Wine Room, to name just a handful.Then, in ‘Pacific Vim’, Chef Stephen Harris gives his two cents on Australian restaurant culture, describing it as “one of the great places in the world to eat”. On the wine side of things, Dan Keeling’s ‘The Vine Twitcher’ salutes a few of Victoria’s artisanal producers―including our very own Lambert Wines and Place of Changing Winds.Also in this issue:“Old footballer and crisp magnate” Gary Lineker talks wine, football dads, the Hand of God, and becoming a born-again cook in ‘Gary on Regardless’. Norman Cook―or Fatboy Slim to all you ’80s babies out there―makes a valiant effort to remember his greatest meal, though admitting it could all have been “a beautiful dream”.Keira Knightley spends her 39th birthday reviewing an eclectic selection of wines, from 1995 Nyetimber to 1978 Château Giscours and Trediberri Barolo ‘Berri’ 2018, the latter described as “what you imagine Michael Corleone would drink before he becomes a mob boss”.Then, Marina O’Loughlin reviews the iconic Chez Bruce, Jon Bonné dives deep into the state of play in Californian wine, Hannah Crosbie gives a ‘How to’ guide for judging your date by their wine choice, and Alice Feiring reminisces on better days when Jura icon Pierre Overnoy threw her a party.

Issue 40: The Wine Traveller's Guide to Getting It RightPublished 4th March 2026Awkward barrel samples. Weary vignerons. Fully booked hotels. Missed tables. The wine traveller's path is rarely lined with sunshine and perfectly chilled glasses.Which is why Issue 40 of Noble Rot is about good timing — and giving yourself a fighting chance. In The Wine Traveller's Guide to Getting It Right, Levi Dalton, 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. Along the way, top winemakers, restaurateurs and critics reveal their favourite local places to eat and drink.Elsewhere in Issue 40's celebration of everyday miracles:• Jesse Armstrong, creator of Succession, writes about the cheese sandwich he considers his Greatest Meal. • Marina O'Loughlin 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. • Dan Keeling 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.• Simon J Woolf offers survival strategies for the awful wines served on long-haul flights, white.• Alice Feiring reveals the lengths she'd go to secure a decent glass in a restaurant cursed with a truly terrible wine list. • Plus 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.

“One of the few irksome things about fine wine culture – apart from its pretence, and its propensity for snobbery – is the sheer cost of getting through the front door,” writes Dan Keeling in Noble Rot’s action-packed Issue 38. “Noble Rot 38’s tongue-in-cheek cover feature is a coup for readers looking for world-class wines with a limited budget. Having persuaded a crew of leading sommeliers, chefs, restaurateurs and wine writers to reveal their single favourite most undervalued bottle, it’s an eminently usable centrepiece to this issue’s theme of ‘simple pleasures’, featuring characterful cuvées from places like Rueda, Muscadet and south-west France.”Elsewhere in Noble Rot 38’s celebration of everyday miracles: The Rotters raise a glass to the art of the leisurely lunch in ‘Wine, Dine, Recline, Repeat’. Featuring Fergus and Margot Henderson, Gary Lineker, Philippa Perry and a cast of other Rotters, it’s “the next best thing to being able to go AWOL for a day of hedonistic pleasures". Felicity Cloake lauds salt as the most important element in good cooking, Simon Hopkinson revels in the perfection of eggs, and Stephen Harris asks why many diners consider drinking anything other than filtered tap water to be a pretentious waste of time.

If you are into the anniversary gifting scene, traditionally it is tin or aluminium that is intended to commemorate the 10th milestone. Both are known for their inability to rust, and so it is with Noble Rot Magazine. Although gold might be a better fit in this case? To quote editor Dan Keeling, “from the first issue of Noble Rot, published in February [of 2013], we’ve been riding the tidal wave of change that’s been sweeping wine culture and, holy Hermitage, it’s been fun.” Of that, there can be little doubt. So, Issue 31 is a celebratory issue and a rollicking one at that. A decade’s worth of reflection, it's packed with the usual articulate contributions from a typically illustrious cast of crazy diamonds. Kicking the celebrations off is Marina Hyde, a columnist who epitomises the phrase, ‘the pen is mightier than the sword’. Marina O’Loughlin then offers an engaging narrative on the most influential restaurants of the decade and Mike D charts falling in love with Burgundy during the early days of The Beastie Boys in ‘The Hip Hop Burgundy Wine Cult’. William Kelley, Jancis Robinson and Alice Feiring are amongst a merry cast of writers reflecting on some of the wines that brought them joy over the last ten years—choices then tasted and given the seal of approval by, wait for it, The Chemical Brothers. Only in Noble Rot! Kate Spicer looks back on ten years of Noble Rot Sessions and assesses, “What We’ve Learnt About Humanity from a Decade of Noble Rot interviews” while Jay McInerney celebrates 60 years of Paul Draper’s Ridge Vineyards and Keira Knightley writes eloquently about her favourite meal. Then there are feature articles on Chassagne-Montrachet, Priorat, Oslavian Ribolla, wine auctions, digestifs, and the much-loved and missed wine importer Becky Wasserman-Hone. All up, a don’t-miss issue that is rot-to-trot.