{"product_id":"noble-rot-issue-42-wine-journal","title":"*PRE-ARRIVAL* NOBLE ROT ISSUE 42 \/\/ WINE JOURNAL","description":"\u003cp\u003e*Estimated Arrival | October 28th\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIssue 42 - \u003cmeta charset=\"utf-8\"\u003eAnd the Winner Is…\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePublished 23rd of October 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIn this issue...\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOlivia Colman and Jessie Buckley\u003c\/strong\u003e join us for dinner at Noble Rot Mayfair. Colman recalls a Greek rooftop, a shitload of mai tais and singing till four in the morning when Buckley was due on set at six. Buckley tells us oysters and chips with a dirty martini would be her death-row meal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDan Keeling\u003c\/strong\u003e spends two days eating and drinking his way round \u003cstrong\u003eDavid Silva’s\u003c\/strong\u003e favourite restaurants and bars in Madrid. The World Cup winner explains how a bottle of Tenerife red led him to buy vines in Gran Canaria – and why seven years in wine have brought him more friends than 20 in football.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn ‘My Most Extraordinary Meal’, \u003cstrong\u003eJancis Robinson\u003c\/strong\u003e recalls a 66-wine marathon at Château d’Yquem co-hosted by wine fraudster Hardy Rodenstock. \u003cstrong\u003eGiles Coren\u003c\/strong\u003e, meanwhile, remembers \u003cstrong\u003eMichael Winner\u003c\/strong\u003e as the patron saint of restaurant critics: the man who took on the taxman and won, and terrified British restaurateurs into raising their standards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe’ve also launched the first \u003cstrong\u003eNoble Rot Restaurant Awards\u003c\/strong\u003e, voted for by 117 people whose taste we trust. After years of picking holes in everyone else’s awards, it seemed only fair to let everyone pick holes in ours. Please don’t write in.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlus: \u003cstrong\u003eHenry Harris\u003c\/strong\u003e on Lyonnais food; \u003cstrong\u003eMarina O’Loughlin\u003c\/strong\u003e at Paris’s Bistrot Paul Bert; \u003cstrong\u003eJeremy King\u003c\/strong\u003e on being a good guest; \u003cstrong\u003eLevi Dalton\u003c\/strong\u003e following Burgundians making wine from Oregon to Japan; and \u003cstrong\u003eRobert Walters\u003c\/strong\u003e on Michelin Grapes classifying Burgundy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAdd Mallorcan and Azorean wines, Sweetings, the making of Keller’s G-Max and the Georgian-era legend of the ‘Three-Bottle Man’, and there’s plenty to get your teeth into.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":45837379698711,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0268\/9076\/4311\/files\/isssue42.webp?v=1792753669","url":"https:\/\/hartandcru.com\/products\/noble-rot-issue-42-wine-journal","provider":"HART \u0026 CRU","version":"1.0","type":"link"}