Noble Rot – Issue 26

Noble Rot Issue 26 is available now at LOREM (not Ipsum). Readers suffering from chromophobia – the irrational fear of colour – look away now: Noble Rot’s fabulous new cover stars, motorcycling-mad artist Grayson Perry and psychotherapist Philippa Perry, are so bright they’re almost luminescent. In this issue Marina O’Loughlin interviews them over one of our signature long lunches, putting everyone from the Liberal Elite to Rylan to rights.

The Noble Rot magazine is published quarterly and the home of exciting wine and food writing. Since its launch in February 2013 Noble Rot has seen chefs Fergus Henderson, Valentine Warner and José Pizarro rubbing shoulders with artists like LCD Soundsystem, Lily Allen and David Shrigley, blurring the boundaries between gastronomy and the creative arts. Contributors include cult Scottish author John Niven, eRobert Parker’s Neal Martin, The River Café’s Emily O’Hare, Jamie Goode, Richard Hemming and Skint Records’ Damian Harris. Noble Rot was founded by two friends, Dan Keeling and Mark Andrew, who met through a shared love of wine, design and independent magazines whilst working next door to each other on Kensington High Street. Following a successful Kickstarter campaign which raised £11,600 of funding in Autumn 2013, Noble Rot is continuing to expand at a considerable rate. The magazine is based in London, and published quarterly.

Features: Noble Rot – Issue 26

We profile Maison Trimbach ‘Cuvée Frédéric Emile’, the quintessential dry Alsace Riesling, and one of the mouth-watering, and least talked-about, vinous trends of recent years – smoky wine.

Caitlin Moran writes about her ‘Greatest Ever Meal’, a feast of 80s’ excess cooked by Heston Blumenthal.

We take a tour of Iran to discover what remains of its 5000-year old wine culture.

Bestselling novelists Daisy Buchanan and Megan Nolan write about what can be learnt about restaurants from reading Jilly Cooper, and hangover food. As well as recipes by April Bloomfield, Henry Harris and Rowley Leigh, and stories about Meursault soup, Muscat, 10 essential books that no wino should be without, rosé Champagne, fibbing chef’s menus, rap’s obsession with restaurants, the wineification (is that even a word?) of cider, wine myths, and the much-maligned Champagne flute.