FORGET EVERYTHING YOU THOUGHT YOU KNEW ABOUT WINE

Dan Keeling and Mark Andrew are here to celebrate the universe of awe-inspiring wine, to take you to vinous places you’ve never been before. In Wine from Another Galaxy, the duo behind Noble Rot magazine and restaurant give the definitive guide to tasting, ordering in restaurants, talking about wine (without sounding like a wine bore) and building your own collection. Knowing, essentially, how and where to track down the good stuff.

Noble Rot has become a place of pilgrimage for wine worshippers worldwide, a buzzing and welcoming scene that sees everyone from wine buffs and collectors to film and rock stars hanging out with the vignerons and chefs who flock to the place. In this book, Keeling and Andrew aim to make wine knowledge as accessible and pleasurable as dinner in their restaurant.

Wine from Another Galaxy strikes out into the unknown: rather than the big commercial wine brands with their bloated budgets, the writers explore off the beaten track, meeting extraordinary small production artisanal winemakers, unearthing delicious hidden gems and educating themselves via first-hand experiences. They’ve spent years discovering and spending time with everyone from the original thinkers

of the natural wine movement to the iconic names of Burgundy and Bordeaux. They showcase the most exciting wineries from emerging destinations such as Tenerife, Santorini and Mount Etna (plus the best restaurant wine lists) along the way. All done with their signature humour, irreverence and insight.

Strap in for the ride of a lifetime. In the hands of Keeling and Andrew, wine is never less than a blast: in the Noble Rot galaxy, the usual clichés and rules don’t apply. But the thrill of discovery never stops.

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A Love Affair with a Classic Cocktail

A CENTURY AGO THE COCKTAIL ACHIEVED PERFECTION when, according to legend, Count Camillo Negroni asked his bartender in Florence to stiffen an Americano by replacing the soda water with gin. The world never looked back. With its cosmically simple 1:1:1 ratio, its balance of bitter and sweet, its pleasant kick, its aura of sophistication, the Negroni has bewitched cocktail lovers ever since. Perhaps none more so than Matt Hranek, who intones this love song to his favorite drink and offers a curated collection of recipes, both the classic and dozens of variations, deviations, and delicious reinterpretations.

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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.

Also in this issue…

… 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.

Ships around mid-July

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About

Noble Rot magazine is the home of exciting wine and food writing. Since its launch in 2013, Noble Rot has seen chefs Pierre Koffmann, Fergus Henderson and Yotam Ottolenghi rubbing shoulders with Keira Knightley, Caitlin Moran, Brian Eno and Francis Ford Coppola, blurring the boundaries between gastronomy and the creative arts. Contributors include Marina O’Loughlin, Rowley Leigh, John Niven, Neal Martin, Jamie Goode, Kate Spicer and Jon Bonne. The magazine is based in London and published every four months.

Noble Rot was founded by Dan Keeling and Mark Andrew. Dan Keeling is the Louis Roederer Food & Wine Writer of the Year 2017 & 2018, the Fortnum & Mason Drink Writer Of The Year 2016 and the Louis Roederer Emerging Wine Writer Of The Year 2015. He previously worked in music as managing director of Island Records and head of A&R at Parlophone Records, where he was responsible for signing acts including Coldplay, Bombay Bicycle Club and Lily Allen. Mark Andrew is a Master of Wine and previously worked as head buyer at London merchant Roberson wine.

We speak to fermentation designer and Lucia Solis about funky coffee processing, which segues beautifully into a stab at what a future cup of coffee might look like.

In Standart Issue 23, we take a deep dive into who actually invented the first espresso machine, drink in life lessons and advice from World Barista Championship boss Cindy Ludviksen, and survey some of the wackier coffee patents filed over the past century.

Our ‘Meet Your Guest’ features an absolute legend of electronic music and modular synth, Suzanne Ciani, and our long-form piece traces the history of punk sobriety, coffee culture, and embodied rebellion in the age of economics.

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About

As Standart, an independent print magazine, we started with a very simple goal in mind: to celebrate the culture of specialty coffee through of a marriage of quality print journalism and elegant design. 

Imbibe author Claire Dodd sips vodou rum in a Haitian temple. Spectator contributor Henry Jeffreys navigates Lebanon’s sectarian thoroughfares in search of historic cellars, Times writer Juliet Rix indulges in soju a North Korean acorn spirit that makes East and West dance as one. 

The inaugural issue of Tonic regales lost tales from legendary drinkers. Our man in Champagne visits the secret cellar of billionaire rapper Jay Z. On Germany’s Cold War frontier we drink unpasteurised beers unchanged since 1945. And in Iceland we meet modern Vikings fuelling a revolution in brennivín, a potato liqueur laced with moss, rhubarb and meadowsweet, a fragrant herb found in glacial riversides. 

In short, our opening mix distils Chinese potentates, Italian aristos and Uzi automatics into one collectable issue. It will leave you thirsty for more.

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About

Tonic is our biannual print magazine which focuses on the history, customs and sheer pleasure of alcohol. 

Like all good cocktails, the trick is in the mix. Each globetrotting issue brings you a blend of thoughtful long-form journalism, plus shorter works and captivating visual stories decanted into a beautifully crafted magazine.

The base ingredients are worthy too. Our constellation of writers are alcohol experts for publications including The Times, The Atlantic, Vanity Fair and The Guardian. 

In short, Tonic will illuminate a different side to your favourite drinks and inspire you to visit the destinations you read about, some of which may be on your doorstep. 

This edition contains the following:

INTERVIEWS, ESSAYS & FEATURES

An interview with the first (and only!) natural winemaker in Finland; an essay by Brooklyn wine professional Alex Alan on how post-2020 New York restaurant culture might look; a long, powerful interview with Lauren Friel of Rebel Rebel (Boston) on why natural wine is definitely political and what she’s doing about it; a story about one of our boutique magazine stockists in Stockholm who are making sure that print isn’t dead; the story behind the iconic “Vine Wine Sign”; and a look at how Canada’s hottest new natural winery leverages branding; a feature on Joy Kull aka La Villana (Lazio, Italy); and a photo essay by Twin Island Cider (British Columbia) who documents their own clay harvesting and vessel making process.

THE MAKING OF PIPETTE

This section includes interviews with our editor/publisher Rachel Signer and our layout designer Emma Dragovic, as well as a visual and written look at how a magazine is printed, and why we do it in Germany.

RECIPES FROM NATURAL WINEMAKERS

For Issue 9, we reached out to a few natural winemakers we wish we could visit to see what they’ve been cooking. Recipes include contributions from La Stoppa (Italy); MicroBio Wines (Spain); Martha Stoumen (U.S.); Gut Oggau (Austria); and Alessandro Viola (Sicily).

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About

Pipette Magazine is an independent print magazine about natural wines, 3x/year, distributed globally. 

The magazine highlights small producers of natural wine, and the communities around them, through an edgy, contemporary perspective. We publish top quality, original journalism alongside unique illustration and photography. 

Editor & Publisher

Rachel Signer has been writing about the culture of natural wine for several years. Her work appears in Vogue.com, Vice MUNCHIES, PUNCH, Wine Enthusiast, Wine & Spirits Magazine, Sprudge Wine, and elsewhere. After living in New York for many years, she is now based in Australia with frequent travel to Europe. 

eighty degrees will have you discover the beautiful and rich culture of tea.

Hello spring! To honour this important season in the life of tea, we bring you a new issue packed with stories about the transience of this beverage and the world around it.

In this issue, we explore the accidental but legendary origins of black tea in China.

Gwen Chesnais compares the struggles of China accepting wine with those of tea in the West.

We examine how various temperatures affect our brew and how cold we can actually go.

In the never-ending strive to search for great teas we should not forget to appreciate some of the humbler leaves for they deserve their own special place.

Should a broken thing be discarded and replaced? Or can it be fixed and improved, making it even more valuable? Kintsugi is an ancient philosophy that can teach us a lot about our modern lives.

Turkey, Japan, India. We will drink the mountain with a hermit, but also experience the highest sophistication of tea cuisine. 

All this and much more on 144 pages of beautiful, uncoated paper.

CHIANTI NOT CHIANTI

 - Issue 25 Published 4th March 2021

Introducing Noble Rot 25, another cordial collection of writing about wine and food, fact and fiction, the quite serious and the not very serious at all.

In this issue we…

…we escape to Tuscany between lockdowns to meet an exciting young generation of Chianti Not Chianti producers, including Montevertine and Tenuta di Carleone.

…welcome Edinburgh’s master of dark comedy, and author of heroin-spiked classic Trainspotting, Irvine Welsh. He tells us how Covid restaurant closures have forced him to improve his culinary skills, and given him a new perspective on less-recreational uses for kitchen foil.

…interview DJ Gilles Peterson and Brawn chef Ed Wilson about the joy of Romanée Conti, and their recent sensory collaborations.

…hear about Margot Henderson’s ‘Greatest Ever Meal’ at Paris’ Le Baratin.

…feature queen of the interviewers and author of film sensation An Education, Lynn Barber, writing on discovering posh food and restaurants.

…ask a few of our sagest wino chums what they would buy to start a cellar for less than £500?

Elsewhere in this issue we profile Santorini and Tuscany’s sweet Vinsanto/ Vin Santo wines; remember Lulu Peyraud of Bandol’s Domaine Tempier; La Fromagerie’s Patricia Michelson gives us her ultimate cheesecake recipe; and William Kelley looks at the future of Burgundy in a time of climate change. Plus other stories and musings from Simon Hopkinson, Marina O’Loughlin, John Niven, Stephen Harris, Alice Feiring, Kate Spicer, Jordan Michelman, Rachel Roddy, Russell Norman and George Reynolds.

Issue 22: Napkings, glitter, and coffee

Cocktailian Edition Nº1 ist ein Lesevergnügen für Kenner, Cocktail- Enthusiasten und alle, die gerne einen gepflegten Drink zu sich nehmen.

Ein Genusskompass, der mit eindrucksvoller Fotografie, Essays und Insidertipps, tiefgehende Einblicke in die Welt der Bars, Spirituosen und Cocktails gibt. Trinkkultur, Design, Handwerk, Reise und Kunst verschmelzen mit ihren Protagonisten und Geschichten, denn Barkultur ist schon lange nicht mehr nur Handwerk, sondern ein Lebensstil, gelebt und erzählt von den Persönlichkeiten vor und hinter dem Tresen.

Pipette – Issue 2 (Reprint)

After much demand, Issue 2 was reprinted in late January or early February 2021.

Issue 2 contains: an interview with natural wine journalist Alice Feiring; an interview with Athenaïs de Béru, winemaker in Chablis; an interview with Montréal wine importer Vanya Filipovic; features on the following winemakers: Denavolo (Emilia-Romagna); St. Reginald Parish (Oregon); Slovenian natural wine; La Perdida (Galicia); Lapati Wines (Republic of Georgia); Nusserhof (Tyrol); and a personal essay about Costadilà wines’ founder Ernesto Cattel and an interview with Fleur Godart, natural wine distributor in Paris.

eighty degrees will have you discover the beautiful and rich culture of tea.

Tea is a multifaceted subject and one can rank the many types according to countless features. In this issue, we will look at four of the most famous and highly acclaimed Chinese teas — China’s green kings.

James Hoffmann, the coffee wizard with a soft spot for tea, helps us dissect the rivalry between coffee and tea drinkers and investigate the appeal of both beverages. ⁣ 

Five businesses tell us about their journey through the current pandemic and what pitfalls and opportunities befell them.

We explore which teas go well with which foods and how readily restaurants might onboard a proper tea menu.

We take tea with a fifth-generation metal craftsman in the heart of Kyoto, visit a team of renegades in the forgotten fields of an ex-Soviet Union country, and discover high-elevation gardens in the Himalayas. 

All this and much more on 144 pages of beautiful, uncoated paper.

Pipette – Issue 8

Featured in Issue 8: City guides to Melbourne and Sydney; a long, fascinating interview with Austrian winemaking iconoclast Christian Tschida; a “day in the life” during harvest at Abruzzo winery Lammidia; a personal account of receiving a natural wine delivery by boat in Copenhagen; the story behind Australian winemaker Jordy Kay’s foray into compostable plastic wrap; the story of Jauma Wines’ new farm and yoga studio, also in Australia; a profile on Anders Frederik Steen and Anne Bruun Blauert; the story of Maria and Alex Koppitsch’s natural winery in the Burgenland; an in-depth article about how importers are considering labor ethics and transparency, and a poem for natural wine lovers.

Pipette – Issue 7

Featured in Issue 7: The story of Frank Cornelissen's favorite local bar; an interview with one of Paris' quirkiest wine bar proprietors, Morgane Fleury of Fleury Champagne; an interview with American winemaker Abe Schoener about rehabilitating an untended Mission grape vineyard near Los Angeles; An interview with Ben Walgate of Tillingham Wines, UK; A feature on the bar and distillery Mezcaloteca, in Oaxaca City; Photo essay on Marsala low-intervention winemakers; An essay on inclusion of BIPOC in the U.S. natural wine scene; profiles of Milan Nestarec (Czech Republic); Marto Wines (Germany); Alessandro Viola, Sicily; Salvo Foti, Sicily; and Floral Terranes, a regenerative cider and natural wine project in suburban New York.

Zine, Inside The Bean

A ZINE ABOUT COFFEE

Hi! How’ve you bean?

The little zine on your screen started with a few coincidences a few years ago over a coffee in Zurich. One was Anna, heart, drive, and soul of Salt & Wonder. The other was Alicia, our first super fan, seeking some inspiration and community. Coffee is more than caffeine, more than a means to an end. 

We were new to coffee — specialty coffee to be exact — what makes it so special after all? What do these hipsters in their cafés know that we don’t? So we made this little zine with the intention to be a guide. To break up the fear and show how diverse and inviting the world of specialty coffee can be.

Inside this Zine of Salt & Wonder:

– The Journey of the Bean, how it ends up in your cup. / featuring miró manufactura de café (Zurich)

– How coffee shapes our worlds in: A Cultural Thing / interviewing Shem from STOLL Kaffee

– Our color palate in: The Colorful World of Coffee / inspired by COFFEE  

– Ending: Some practical tips in: Not Just for Nerds / featuring 169 West Wine & Coffee Bar

–  Glossary of coffee-related terms. 

We also feature the work of a few very-talented illustrators from across the globe throughout. Coffee is universal after all. 

– Front-Cover: Le.BLUE based in London, leblue.net, ig:@le__blue
– Claudia Salgueiro, claudiasalgueiro.com, ig: @cs_salgueiro
– Anthony Atkinson, bigaband.com, ig: @bigaband
– Sara Farina, sarafarina.com, ig: @farinasara
– Yui Watanabe, eidos.tokyo, ig: @eidos.tokyo
– Ana Vee Valdez, anavaldez.com, ig: @badddcat

Combined with our awesome editorial contributors: Thomas Hendricks, Jordan Rose, Elysabeth Cianci

We’re no coffee experts, but we drink it so much we wanted to know more. Turns out it’s nothing to be afraid of, just something to explore. Where might it take you? 

–

Details: 148,5 x 210 mm, 44 Pages, digital print on Munken, perfect bound. No Ads.

Where to Drink Beer

Where to Drink Beer is the ultimate guide by the real experts - 500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer.

With 1,600 listings in more than 70 countries - and detailed maps, reviews, key information, honest comments, and suggestions - there is nothing like it.

Designed in the same visually striking format as Phaidon's bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world's most popular beverage.

SPECIFICATIONS:

Format: Hardback
Size: 203 x 137 mm (8 x 5 3/8 in)
Pages: 480 pp
Illustrations: 0 illustrations
ISBN: 9780714876016

Issue 19: Walls, noses, and coffee

This issue contains: long-form features on Commune of Buttons (Australia); Naboso (Slovakia); Trossen (Germany); and Maloof Wines (Oregon). As well, it holds an essay on natural wine culture in the U.S.; the stories behind June Bar; Loup Bar; and Lane Harlan's hospitality work in Baltimore; a personal essay by Julia Sherman about making natural verjus in California; an interview with comedian/winemaker Eric Wareheim; and city guides to Los Angeles and Paris.