{"title":"Magazines and Books","description":"\u003ch1 id=\"kollektionbeschreibungue\"\u003eMagazines : Books \/ Zeitschriften : Bücher\u003c\/h1\u003e\n\u003cp id=\"kollektionbeschreibungue2\" style=\"text-align: center;\"\u003e\u003cstrong\u003eTauche ein in die Welt des Naturweins\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 id=\"kollektionbeschreibungue1\"\u003eMagazines\u003c\/h2\u003e\n\u003cp id=\"kollektionbeschreibung\"\u003e\u003cstrong\u003ePipette\u003c\/strong\u003e is\u003cstrong\u003e the world’s first indie mag about natural wines \u003c\/strong\u003e- and it’s print-only.\u003cstrong\u003e \u003c\/strong\u003e\u003cspan\u003eThe articles are accompanied by original, professional photography and artwork. \/\/ \u003c\/span\u003e\u003cstrong\u003eNoble Rot\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003emagazine is the home of exciting wine and food writing. \/\/\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHealthy Times\u003c\/strong\u003e - Das neue Magazin der Healthy Boy Band. Essen, Trinken und noch sehr viel mehr \/\/ \u003cstrong\u003ePopchop\u003c\/strong\u003e - a magazine about future food culture \/\/ \u003cstrong\u003eB.Y.O.B. Magazine\u003c\/strong\u003e - An independent quarterly wine magazine exploring the fascinating world of low-intervention wine.\u003c\/p\u003e\n\u003ch2 id=\"kollektionbeschreibungue1\"\u003eBooks\u003c\/h2\u003e\n\u003cp id=\"kollektionbeschreibung\"\u003e\u003cstrong\u003eMochi: \u003c\/strong\u003eIzakaya und Crispy and Crunchy\u003cstrong\u003e \/\/ Dan Keeling: \u003c\/strong\u003eWho's Afraid of Romanée-Conti? \/\/ \u003cstrong\u003e \/\/ Anders Frederik Steen: \u003c\/strong\u003e\u003cspan\u003ePoetry is growing in our garden \/\/\u003c\/span\u003e\u003cstrong\u003e Rachel Singer: \u003c\/strong\u003e\u003cspan\u003eYou had me at Pét Nat \/\/\u003c\/span\u003e\u003cstrong\u003e Camilla Gjerde: \u003c\/strong\u003e\u003cspan\u003eWe don´t want any crap in our wine \u0026amp; Natural Trailblazers \/\/\u003c\/span\u003e\u003cstrong\u003e Alice Feiring\u003c\/strong\u003e\u003cspan\u003e: Natural Wine for the People \/\/\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFourmont \u0026amp; Leahy\u003c\/strong\u003e\u003cspan\u003e: La Buvette \/\/ \u003c\/span\u003e\u003cstrong\u003eSimon J. Woolf\u003c\/strong\u003e\u003cspan\u003e: Amber Revolution \u003c\/span\u003e\u003cspan\u003e\/\/\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKarma Food\u003c\/strong\u003e\u003cspan\u003e: Kochbuch, \u003c\/span\u003e\u003cspan class=\"gmail-oSubTitle\"\u003eayurvedisch - vegetarisch - vegan \/\/ \u003c\/span\u003e\u003cstrong\u003eIsabelle Legeron\u003c\/strong\u003e\u003cspan\u003e: Natural Wine \/\/ \u003cstrong\u003eAaron Ayscough\u003c\/strong\u003e: The world of natural wine \/\/ \u003cstrong\u003eJanek Schumann und Wolfgang Staudt:\u003c\/strong\u003e New wave wine\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"pipette-6-magazine-about-natural-wines","title":"Pipette Magazine #6","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePIPETTE - THE INDIE MAG ABOUT NATURAL WINES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIssue 6 was published in June 2020 and contains: long-form features on Commune of Buttons (Australia); Naboso (Slovakia); \u003cstrong\u003e\u003ca href=\"https:\/\/weinskandol.shop\/collections\/rudolf-trossen\" title=\"Rita und Rudolf Trossen\"\u003eTrossen \u003c\/a\u003e\u003c\/strong\u003e(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; an interview with comedian\/winemaker Eric Wareheim; a personal essay about making natural verjus in California; and city guides to Los Angeles and Paris.\u003c\/p\u003e","brand":"Pipette","offers":[{"title":"Default Title","offer_id":39322276331653,"sku":"15584","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/PipetteMagazinNummer6.jpg?v=1619453983"},{"product_id":"pipette-5-magazine-about-natural-wine","title":"Pipette Magazine #5","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePIPETTE - THE INDIE MAG ABOUT NATURAL WINES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIssue 5 \u003c\/strong\u003e\u003cspan\u003efeatures \u003c\/span\u003e\u003cstrong\u003eWild Arm Farms \u003c\/strong\u003e\u003cspan\u003ein New York State; \u003c\/span\u003e\u003cstrong\u003ePācina \u003c\/strong\u003e\u003cspan\u003ein Tuscany; \u003c\/span\u003e\u003cstrong\u003eCaleb Leisure \u003c\/strong\u003e\u003cspan\u003ein California; Catalunya’s \u003c\/span\u003e\u003cstrong\u003eBar Cortijo; \u003c\/strong\u003e\u003cspan\u003ea Q\u0026amp;A with the \u003c\/span\u003e\u003cstrong\u003eForadori sons; \u003c\/strong\u003e\u003cspan\u003ecity guides\u003c\/span\u003e\u003cstrong\u003e to Turin, Milan, and Venice; \u003c\/strong\u003e\u003cspan\u003ean interview with\u003c\/span\u003e\u003cstrong\u003e natural wine pop artist\/designer My Poster Sucks; \u003c\/strong\u003e\u003cspan\u003eChampagne grower\u003c\/span\u003e\u003cstrong\u003e Jérome Prévost;\u003c\/strong\u003e\u003cspan\u003e Germany’s \u003c\/span\u003e\u003cstrong\u003e2Naturkinder\u003c\/strong\u003e\u003cspan\u003e; \u003c\/span\u003e\u003cstrong\u003eMarco Burratti \u003c\/strong\u003e\u003cspan\u003eof Northern Italy; honey wine makers \u003c\/span\u003e\u003cstrong\u003eDesrochers D\u003c\/strong\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cstrong\u003eTanca Nica \u003c\/strong\u003e\u003cspan\u003eof Pantelleria.\u003c\/span\u003e\u003c\/p\u003e","brand":"Pipette","offers":[{"title":"Default Title","offer_id":39322276397189,"sku":"15308","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/PipetteMagazinNummer5.jpg?v=1619453958"},{"product_id":"karma-food-kochbuch-ayurvedisch-vegetarisch-vegan","title":"Karma Food \/ Ayurvedisch - Vegetarisch - Vegan","description":"\u003cp\u003e\u003cstrong\u003eKOCHBUCH\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\"\u003e\u003cspan\u003eÜber 70 Familienrezepte \u003c\/span\u003e\u003c\/li\u003e\n\u003cli aria-level=\"1\"\u003e\u003cspan\u003eNeu interpretierte Klassiker der Punjabi Kitchen\u003c\/span\u003e\u003c\/li\u003e\n\u003cli aria-level=\"1\"\u003e\u003cspan\u003eVegan \u0026amp; Vegetarisch\u003c\/span\u003e\u003c\/li\u003e\n\u003cli aria-level=\"1\"\u003e\u003cspan\u003eInklusive Ayurveda Wisdom, Tipps \u0026amp; Tricks\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Karma Food","offers":[{"title":"Default Title","offer_id":39322276757637,"sku":"16009","price":28.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/karma-food-kochbuch-ayurvedisch-vegetarisch-vegan-rezepte.jpg?v=1772448430"},{"product_id":"amber-revolution-simon-j-woolf","title":"Amber Revolution","description":"\u003cp\u003e\u003cstrong\u003eHow the world learned to love Orange Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"western\"\u003eAmber Revolution\u003cspan\u003e \u003c\/span\u003eis the rags to riches story of orange wine – the world’s oldest and most distinct wine style, almost abandoned after two world wars, then rediscovered half a century later amidst controversy and misunderstanding.\u003c\/p\u003e\n\u003cp class=\"western\"\u003ePart compelling social history, part orange wine primer, Amber Revolution weaves its tale of oppression, struggle and persistence across the shifting borders of Friuli and Slovenia, to the Caucasus, Georgia and beyond.\u003c\/p\u003e\n\u003cp class=\"western\"\u003eIncludes a guide to 180 recommended producers from 20 countries, plus tips for buying, food matching and enjoying orange wines.\u003c\/p\u003e\n\u003cp\u003e176 Seiten, Englisch\u003cbr\u003e\u003cbr\u003e\u003cem\u003eSimon J Woolf ist ein in Amsterdam lebender britischer Autor und Journalist, der sich auf natürliche, biologische, biodynamische und Orange Weine konzentriert.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Simon J Woolf","offers":[{"title":"Default Title","offer_id":39322276823173,"sku":"16011","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/simon-j-woolf-amber-revolution-orange-wine-buch-weinskanda.jpg?v=1772448309"},{"product_id":"alice-feiring-natural-wine-for-the-people-alice-feiring","title":"Natural Wine for the People","description":"\u003cp\u003eWhat It Is, Where to Find It, How to Love It\u003c\/p\u003e\n\u003cp\u003e176 Seiten, Englisch\u003c\/p\u003e","brand":"Alice Feiring","offers":[{"title":"Default Title","offer_id":39322277085317,"sku":"16002","price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/alice-feiring-natural-wine-for-the-people-buch.jpg?v=1772448114"},{"product_id":"fourmont-leahy-la-buvette","title":"La Buvette","description":"\u003cspan data-mce-fragment=\"1\"\u003eEin Einblick in das Universum von Camille Fourmonts Weinbar La Buvette mit 50 Rezepten, Geschichten über Wein, Pariser Flohmärkte und Keramik. (Sprache: Englisch)\u003c\/span\u003e","brand":"FOURMONT \u0026 LEAHY","offers":[{"title":"Default Title","offer_id":39363116433541,"sku":"16051","price":30.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/camille-fourmont-la-buvette-paris-rezepte-naturwein-buch.jpg?v=1772448357"},{"product_id":"pipette-magazine-10","title":"Pipette Magazine #10","description":"\u003cp\u003eThe final issue!\u003c\/p\u003e\n\u003cp class=\"\"\u003eIt contains the following:\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eESSAYS \u0026amp; INTERVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e- An essay by Hannah Fuellenkemper on the art of winter pruning\u003c\/p\u003e\n\u003cp class=\"\"\u003e- Domestique Wine’s adventures with Virginia natural wine \u0026amp; cider \u0026amp; spontaneously fermented beer\u003c\/p\u003e\n\u003cp class=\"\"\u003e- A photo essay on Clos Bateau, a new natural wine project in the Beaujolais\u003c\/p\u003e\n\u003cp class=\"\"\u003e- An interview with \u003cstrong\u003eJudith Beck\u003c\/strong\u003e (Burgenland) about converting her vineyards to biodynamics and finding her own “style” as a winemaker\u003c\/p\u003e\n\u003cp class=\"\"\u003e- A long interview with South Australia’s Manon Farm on learning to farm organically and without irrigation\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eFEATURES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eIssue 10 has profiles on the following natural winemakers, including original photography:\u003c\/p\u003e\n\u003cp class=\"\"\u003e- \u003cstrong\u003eMatassa\u003c\/strong\u003e (Roussillon, FR)\u003c\/p\u003e\n\u003cp class=\"\"\u003e- \u003cstrong\u003eCatherine Riss\u003c\/strong\u003e (Alsace, FR)\u003c\/p\u003e\n\u003cp class=\"\"\u003e- Glow Glow (Nahe, Germany)\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: -42px; top: -20.0028px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Pipette","offers":[{"title":"Default Title","offer_id":39582651449477,"sku":"16738","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/PipetteMagazine.jpg?v=1635435240"},{"product_id":"camilla-gjerde-we-dont-want-any-crap-in-our-wine","title":"We don't want any Crap in our Wine","description":"\u003cp\u003e\"Who are some of the badass women who make natural wine in the heart of Europe? \u003cstrong\u003eMeet nine women from across Europe\u003c\/strong\u003e. We Don't Want Any Crap in Our Wine is the \u003cstrong\u003efirst book focusing solely on women producers of natural wine\u003c\/strong\u003e.\"\u003c\/p\u003e\n\u003cp\u003eMit dabei ua. die \u003cstrong\u003e\u003ca href=\"https:\/\/weinskandol.shop\/collections\/rennersistas\" title=\"Weine von den rennersistas\"\u003erennersistas\u003c\/a\u003e\u003c\/strong\u003e, \u003cstrong\u003e\u003ca href=\"https:\/\/weinskandol.shop\/collections\/occhipinti\" title=\"Weine von Arianna Occhipinti\"\u003eArianna Occhipinti\u003c\/a\u003e\u003c\/strong\u003e und \u003cstrong\u003e\u003ca href=\"https:\/\/weinskandol.shop\/collections\/domaine-octavin\" title=\"Weine von Alice Bouvot\"\u003eAlice Bouvot\u003c\/a\u003e\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Camilla Gjerde","offers":[{"title":"Default Title","offer_id":39597998932101,"sku":"16813","price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/CamillaGjerdeWedon_twantanycrapinourwinebuch.jpg?v=1636973490"},{"product_id":"rachel-signer-you-had-me-at-pet-nat","title":"You had me at Pét-Nat","description":"A natural wine-soaked memoir from Rachel Signer, the founder of our favorite natural wine magazine \u003ca href=\"https:\/\/weinskandol.shop\/collections\/vendors?q=Pipette\" title=\"Pipette Magazine\"\u003ePipette\u003c\/a\u003e.","brand":"Rachel Signer","offers":[{"title":"Default Title","offer_id":39598016462981,"sku":"16814","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/RachelSIngerYouhadmeatPetNat.jpg?v=1636979866"},{"product_id":"poetry-is-growing-in-our-garden","title":"Poetry is growing in our Garden","description":"\u003cp\u003eThese are his \u003cstrong\u003enotes on wine-making\u003c\/strong\u003e \u003cstrong\u003eand wine-drinking\u003c\/strong\u003e, but they’re also the doubts and deviations of any learning process and the work that goes into forming any kind of practice. Over the years they show someone exploring the far corners of a discipline in order to come back to the thing itself and eventually grow with it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e‘I started filling my notebooks and jacket pockets with an endless stream of\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003enotes and small pieces of paper covered in useful and less useful words,\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cstrong\u003epractical and philosophical approaches to the making of wine\u003c\/strong\u003e’.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e—Anders Frederik Steen\u003c\/p\u003e\n\u003cp\u003eDimensions: 125 x 195mm\u003cbr\u003ePages: 564\u003c\/p\u003e","brand":"Anders Frederik Steen","offers":[{"title":"Default Title","offer_id":39656853962885,"sku":"","price":30.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/PoetryisgrowinginourgardenFrederikSteen.jpg?v=1642497002"},{"product_id":"to-fall-in-love-drink-this","title":"To Fall in Love, Drink This","description":"\u003cp\u003eA wine writer's memoir. Buch von der Naturwein Legende Alice Feiring\u003c\/p\u003e\n\u003cp\u003e\"From veteran wine writer and James Beard Award winer Alice Feiring, an insightful and entertaining memoir of wine, love, heartbreak, and the never-ending process of coming-of-age.\"\u003c\/p\u003e","brand":"Alice Feiring","offers":[{"title":"Default Title","offer_id":39967516852357,"sku":"17683","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/AliceFeiringTofallinlovedrinkthis.jpg?v=1665584752"},{"product_id":"the-world-of-natural-wine","title":"The World of Natural Wine","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003ewhat it is, who makes it, and why it matters.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003eBuch über Naturwein von Aaron Ayscough. \u003c\/p\u003e\n\u003cp\u003eMit Beiträgen über: \u003ca href=\"https:\/\/weinskandol.shop\/collections\/rudolf-trossen\" title=\"Weine von Rita und Rudolf Trossen von der Mosel aus Deutschland\"\u003eRudolf \u0026amp; Rita Trossen\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/sepp-muster\" title=\"Weine von Sepp und Maria Muster aus der Steiermark\"\u003eSepp \u0026amp; Maria Muster,\u003c\/a\u003e \u003ca href=\"https:\/\/weinskandol.shop\/collections\/christian-tschida\" title=\"Weine von Christian Tschida aus Illmitz, Österreich\"\u003eChristian Tschida\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/gut-oggau\" title=\"Weine von Gut Oggau aus dem Burgenland\"\u003eGut Oggau\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/franz-strohmeier\" title=\"Weine von Franz Strohmeier aus der Steiermark in Österreich\"\u003eFranz Strohmeier\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/celler-escoda-sanahuja\" title=\"Weine von Celler Escoda aus Katalonien, Spanien\"\u003eEscoda\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/matassa\" title=\"Weine von Tom Lubbe aus dem Roussillon, Weingut Matassa\"\u003eMatassa\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/le-temps-des-cerises\" title=\"Weine von Axel Prüfer aus dem Languedoc in Frankreich\"\u003eAxel Prüfer\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/jean-yves-peron\" title=\"Weine von Jean-Yves Péron aus dem Savoyen in Frankreich\"\u003ePéron\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/jean-ginglinger\" title=\"Weine von Jean Ginglinger aus Frankreich, Elsass\"\u003eGinglinger\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/catherine-riss\" title=\"Weine von Catherine Riss aus dem Elsass, Frankreich\"\u003eRiss\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/jean-marc-dreyer\" title=\"Weine von Dreyer aus dem Elsass, Frankreich\"\u003eDreyer\u003c\/a\u003e, \u003ca href=\"https:\/\/weinskandol.shop\/collections\/domaine-labet\" title=\"Weine von Domaine Labet aus dem Jura in Frankreich\"\u003eLabet\u003c\/a\u003e uvm. Inkl. Restaurant und Shop Tips für Naturwein Liebhaber:innen. \u003c\/p\u003e","brand":"Aaron Ayscough","offers":[{"title":"Default Title","offer_id":40002917990533,"sku":"17651","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/products\/TheWorldofNaturalWineBookAaronAyscough.jpg?v=1667400165"},{"product_id":"naturwein-isabelle-legeron","title":"Naturwein","description":"Biologischer und biodynamischer Wein, natürlich produziert. \u003cbr\u003eMit Porträts von über 140 Naturweinen aus den wichtigsten Weingebieten der Welt.","brand":"Isabelle Legeron","offers":[{"title":"Default Title","offer_id":47115584078166,"sku":"44257","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/Screenshot2023-10-16091912.png?v=1697440771"},{"product_id":"popchop-magazin","title":"POPCHOP Ausgabe 1","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFuture Food Culture mit einem Bewusstsein für die Innovation, Produktion und den Umgang mit Lebensmitteln sowie deren ökonomischen, ökologischen und gesellschaftlichen Auswirkungen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"POPCHOP","offers":[{"title":"Default Title","offer_id":47999029051734,"sku":"44712","price":17.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/PopchopAusgabe11.jpg?v=1713872277"},{"product_id":"natural-trailblazers","title":"Natural Trailblazers","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e13 Wege zu klimafreundlichem Wein. „Lerne dreizehn Visionär:Innen des Naturweins kennen, die alle den Weg in eine kohlenstoffarme Zukunft weisen: Diejenigen, die auf den Traktor verzichten und ihren Boden nie umpflügen; den Winzer mitten in der Stadt, der nur lokal verkauft, seine Weine per Fahrrad transportiert und die Flaschen wiederverwendet; und den Weinimporteur, der seine Weine ausschließlich mit Windkraft segelt.“\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e13 ways to climate-friendly wine. \"Meet thirteen visionaries of natural wine, who are each leading the way towards a low-carbon future: the ones who have scrapped the tractor and never open their soil; the winegrower in the middle of the city who only sells locally, transports her wines by bike and reuses the bottles; and the wine importer who sails their wines solely by wind.\" \u003c\/p\u003e\n\u003cp\u003eSprache: Englisch\u003cbr\u003eSeiten: 231\u003cbr\u003eAutorin: Camilla Gjerde\u003cbr\u003eFotografie: Cecilia Magnusson\u003c\/p\u003e","brand":"Camilla Gjerde","offers":[{"title":"Default Title","offer_id":49023257182550,"sku":"45103","price":33.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/CamillaGjerdeNaturalTrailblazersCover.jpg?v=1728902394"},{"product_id":"whos-afraid-of-romanee-conti","title":"Who's Afraid of Romanée Conti?","description":"\u003cp\u003e\u003cstrong\u003eA shortcut to drinking great wines! \u003c\/strong\u003eBuch von Dan Keeling.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWein kann ohne den richtigen Guide überwältigend sein. Who’s Afraid of Romanée-Conti? ist eine ungeschönte Entdeckungsreise, die von gutem, preiswertem Wein bis zum heiligen Gral, dem Romanée-Conti, führt. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVon Burgund und Barolo bis zu Korsika und Chianti \u003c\/strong\u003ebesucht Dan Keeling, Mitbegründer von Noble Rot, die besten Winzer:innen der Welt, um zu verstehen, warum manche Weine wirklich zählen.\u003cbr\u003e\u003cstrong\u003eMit Einblicken in die Weinkultur\u003c\/strong\u003e, Themen wie Schwefel und Tipps zum Aufbau eines Weinkellers gibt das Buch persönliche Empfehlungen für jedes Budget. 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He picks up the glass of 90-year-old Rioja and begins inspecting it, using a white napkin as a background. \u003c\/span\u003e\u003ci\u003eNoble Rot\u003c\/i\u003e\u003cspan\u003e is impressed: have you seen people do that before, or do you actually do it yourself? we ask. “Nah… I saw it on [TV show] \u003c\/span\u003e\u003ci\u003eDrops of God\u003c\/i\u003e\u003cspan\u003e!” he says, bursting into laughter, as immortalised on our new cover. Gary is, among many things, one of England’s greatest strikers and anchor of \u003c\/span\u003e\u003ci\u003eMatch of the Day\u003c\/i\u003e\u003cspan\u003e. But he’s also never been afraid to air personal opinions contradictory to the British government on social media, which last year caused him to be temporarily suspended from the BBC – while also confirming his national treasure status. Saint Gary, who famously never received a red card throughout his career, talks to us about his love of wine, football dads, the Hand of God, and becoming a born again cook in \u003c\/span\u003e\u003ci\u003eNoble Rot\u003c\/i\u003e\u003cspan\u003e 35.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":49227826495830,"sku":"44941","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/noblerot_magazine_35.jpg?v=1778495843"},{"product_id":"popchop-ausgabe-2","title":"POPCHOP Ausgabe 2","description":"\u003cp\u003ePopchop Ausgabe 2. \u003cspan style=\"text-decoration: underline;\"\u003eVeröffentlichkeitsdatum: 01.12.\u003c\/span\u003e\u003cbr\u003e\"Die große Veränderung zu Ausgabe Eins: Es ist zweisprachig (DE\/EN) und somit auch für internationale Leser:innen geeignet.\u003cbr\u003eDieses Mal gibt es spannende und (nahezu) zeitlose Beiträge von und mit: Eat Wasted, Olia Hercules, GAGGAN, Anna Paul, Steinbeisser, Lisa Machian, Christian Tschida, Simone Raihmann, Clemens Krutzler, Sonja Planeta und vielen mehr! Gönnt euch, freut euch und unterstützt uns mit einem Kauf direkt über unseren Shop.\"\u003c\/p\u003e","brand":"POPCHOP","offers":[{"title":"Default Title","offer_id":49396023034198,"sku":"45277","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/PopchopAusgabe2.jpg?v=1732790957"},{"product_id":"healthy-times-high-5","title":"Healthy Times Magazine, Issue 5","description":"\u003cp\u003e\"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Healthy Times is back with its fifth edition, this time celebrating the theme of \u003c\/span\u003e\u003cem\u003echildhood\u003c\/em\u003e\u003cspan\u003e. While it might sound like a kids' edition, rest assured there’s something for everyone, from the young to the young at heart. Featuring contributions from renowned authors like Nora Voit, Chris Ying, and many others, this issue dives into comforting flavors, childhood memories, and fairytale-like dishes.\"\u003cbr\u003e\u003cbr\u003eSprache: Deutsch, Englisch\u003c\/span\u003e\u003c\/p\u003e","brand":"Healthy Boyband","offers":[{"title":"Default Title","offer_id":49396047348054,"sku":"45276","price":23.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/HealthyTimesIssue5.jpg?v=1732791380"},{"product_id":"noble-rot-magazine-37","title":"Noble Rot Magazine #37","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNOBLE ROT - home of exciting wine and food writing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan lang=\"EN\" data-olk-copy-source=\"MessageBody\"\u003eOur Wine Culture is in Better Shape Than Ever\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan lang=\"EN\"\u003e#37 Published 21st February 2025\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"EN\"\u003eWhoever said young people in 2025 don’t drink wine probably hasn’t spent much time around young people — or good wine, for that matter. Yes, global alcohol consumption is down, and industrial brands are suffering losses. But from the day some 12 years ago that we published the first issue of \u003ci\u003eNoble Rot\u003c\/i\u003e we’ve been riding a wave of profound changes sweeping the world of artisanal wine, capturing the imagination of more budding winos than ever. Today, there’s nothing more satisfying than hearing our twenty-something sommeliers, customers and readers talk passionately about their love of wine, or witnessing the growth of a thriving \u003ci\u003ebar à vins\u003c\/i\u003escene everywhere from Melbourne to Manchester. In reality, as Jon Bonné outlines in our 37\u003csup\u003eth\u003c\/sup\u003e instalment, our beautiful wine culture isn’t so much waning in popularity as in better shape than ever. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan lang=\"EN\"\u003eAlso in issue 37…\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan lang=\"EN\"\u003e…\u003c\/span\u003e\u003c\/i\u003e\u003cspan lang=\"EN\"\u003ewe have dinner with Benedict\u003cb\u003e Cumberbatch\u003c\/b\u003e with Curnonsky’s Five Greatest Whites (Château-Chalon, Château-Grillet, Château d’Yquem, Coulée de Serrant, and Montrachet). The problem is that he only really likes drinking red.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"EN\"\u003e… \u003cb\u003eIrvine Welsh\u003c\/b\u003e reviews an eclectic selection of wines, from La Mission Haut-Brion (“This one has the moves!”) to Mateus Rosé (“In its iconic flask-shaped bottle, smooth shoulders tapering from a long neck into that cerise dress, is this tipple as seductive as ever? You bet!”).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"EN\"\u003e… \u003cb\u003eKwame Onwuachi\u003c\/b\u003e travels to Jamaica to uncover the origins of jerk, and \u003cb\u003eSlutty Cheff\u003c\/b\u003e visits an abattoir to watch a cow being killed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"EN\"\u003e…\u003cb\u003eLevi Dalton \u003c\/b\u003eprofiles \u003cb\u003eDomaine Dujac \u003c\/b\u003efounder\u003cb\u003e Jacques Seysses\u003c\/b\u003e (who besides making legendary Burgundies mentored a who’s who of other vignerons), and \u003cb\u003eAlice Feiring\u003c\/b\u003e meets \u003cb\u003eJosimar Yacuta Verduzco\u003c\/b\u003e, an illegal Mexican immigrant who joined the French foreign legion before finding his métier making Cornas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan lang=\"EN\"\u003ePlus:\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN\"\u003e we shine a spotlight on \u003cb\u003eJura Ploussard, Cahors, Beaujolais\u003c\/b\u003e, \u003cb\u003eF.T. Marinetti’s 1932 \u003ci\u003eFuturist Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e, \u003c\/i\u003e\u003cb\u003ewine memes\u003c\/b\u003e, XL Recordings’ co-owner \u003cb\u003eMartin Mills\u003c\/b\u003eand Spain’s \u003cb\u003eCamino de Santiago pilgrimage reimagined as a wine tour\u003c\/b\u003e, among much more.\u003c\/span\u003e\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":50062903607638,"sku":"45437","price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/noblerotissue37.jpg?v=1742458668"},{"product_id":"the-swurl-guide","title":"The Swurl Guide","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFeaturing over 60 essential wine terms, this guide offers approachable definitions written by SWURL’s Managing Editor, Eliza Dumais, complemented by Cerise Zelenetz’s illustrations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMit über 60 wichtigen Weinbegriffen bietet dieser Leitfaden verständliche Definitionen, verfasst von der Chefredakteurin von SWURL, Eliza Dumais, und ergänzt durch die Illustrationen von Cerise Zelenetz.\u003c\/p\u003e","brand":"Swurl Media","offers":[{"title":"Default Title","offer_id":50149385863510,"sku":"45474","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/Screenshot_2025-03-31_104938.png?v=1743415885"},{"product_id":"healthy-times-issue-3","title":"Healthy Times Magazine, Issue 3","description":"\u003cp\u003eDie 3. 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Magazine","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eB.Y.O.B. stands for \"Bring Your Own Bottle\", but in our case, it’s about bringing your own story, passion, and experience. \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWhat’s Inside?\u003cbr\u003e\u003cbr\u003eThe inaugural issue is dedicated to “\u003cstrong\u003eNew and Old Burgundy\u003c\/strong\u003e”—because, for many of our authors and readers, their first Burgundy tasting was a game-changing experience. And for many, the fascination remains everlasting.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIn this impressive 136-page issue, you'll find:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e* A deep dive into the neo-micro-négociant movement, featuring insights from Arnaud Lopez of Maison Pinot Noar, Icy Liu, Catharina Sadde of Les Horées, Colleen and Nicholas Harbour of Maison Harbour, Mark Haisma, Patrick Johnston from Si Tu Sais, Loïc Lamy of Vins Saisons, Adrien Lattard, and others.\u003cbr\u003e* Interviews with winemakers Benjamin Leroux, Pierre-Vincent Girardin, and Talloulah Dubourg from Domaine de Cassiopée.\u003cbr\u003e* Everything you need to know about German winemaker Tino Kuban, whose projects—Les Jardins Vivants and Maison Glandien—spark constant debate among Burgundy connoisseurs.\u003cbr\u003e* A look at the people, events, and weather conditions that have shaped the Côte d’Or over the past 50 years.\u003cbr\u003e* Speculation in the fine wine market and how to navigate its challenges, by winemaker and businesswoman Isabel Claire.\u003cbr\u003e* What it’s like to drink 100-year-old wine (and why some people do it all the time).\u003cbr\u003e* A look back at one the first-ever BYOB dinner in New York, which took place 25 years ago.\u003cbr\u003e* The first chapter of a captivating four-part diary by Stephanie Wangui, chronicling her journey from senior sommelier at Noble Rot Mayfair to winemaker in Burgundy.\u003cbr\u003e* A conversation with Aaron Ayscough on spearheading the natural wine movement in Burgundy and beyond.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"BYOBMAG","offers":[{"title":"Default Title","offer_id":50286839857494,"sku":"45470","price":24.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/IMG_4275.jpg?v=1744983232"},{"product_id":"noble-rot-magazine-38","title":"Noble Rot Magazine #38","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNOBLE ROT - home of exciting wine and food writing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIMPLE PLEASURES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan lang=\"EN\"\u003e#38 Published 20th June 2025\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne 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. Whereas anyone wanting to explore the best in art, for example, has access to Kahlo and Caravaggio at their fingertips, few people will ever have the means to taste the world’s most fabled crus. Which is why ‘\u003cstrong\u003eThe Wines They Don’t Want You to Know\u003c\/strong\u003e’, 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\u003cstrong\u003e a crew of leading sommeliers, chefs, restaurateurs and wine writers to reveal their single favourite most undervalued bottle\u003c\/strong\u003e, it’s an eminently usable centrepiece to this issue’s theme of ‘simple pleasures’, featuring characterful cuvées from places like Rueda, Muscadet, the Itata Valley and Gers (us neither – apparently it’s in south-west France).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eElsewhere in Noble Rot 38’s celebration of everyday miracles…\u003c\/p\u003e\n\u003cp\u003e...\u003cstrong\u003eFelicity Cloake\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e...\u003cstrong\u003eDan Keeling\u003c\/strong\u003e profiles the Basque Country’s Txakoli and meets the growers reinvigorating Chianti Classico and Rioja, Alice Feiring celebrates house wine, Slutty Cheff reveals her homely delights and The Yellow Bittern’s Hugh Corcoran hails a plate of home-grown green beans dressed in butter as the perfect lunch.\u003c\/p\u003e\n\u003cp\u003e...We raise a glass to the art of the leisurely lunch in ‘\u003cstrong\u003eWine, Dine, Recline, Repeat\u003c\/strong\u003e’. Featuring Fergus and Margot Henderson, Philippa Perry, Gary Lineker and a cast of other Rotters, it’s the next best thing to being able to go AWOL for a day of hedonistic pleasures.\u003c\/p\u003e\n\u003cp\u003e...We hear about \u003cstrong\u003eLe Bernardin NYC’s Eric Ripert’s Greatest Meal, Keira Knightley\u003c\/strong\u003e tells us about her shellfish antidote to Fashion Week and we feature stories about \u003cstrong\u003eBangkok’s burgeoning wine scene\u003c\/strong\u003e and \u003cstrong\u003eGerman Chardonnay\u003c\/strong\u003e, in addition to offering a gastronomic guide to the Basque Country, among much more.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eNoble Rot magazine is the home of exciting wine and food writing. Since 2013 Noble Rot has seen cooks like Angela Hartnett and Yotam Ottolenghi rubbing shoulders with The Chemical Brothers and LCD Soundsystem, blurring the boundaries between gastronomy and the creative arts.\u003c\/p\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":50597987483990,"sku":"45706","price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/Noble_Rot_38.png?v=1749721439"},{"product_id":"mochi-crispy-crunchy","title":"Mochi Crispy and Crunchy","description":"\u003cp data-start=\"291\" data-end=\"461\" style=\"text-align: center;\"\u003e\u003cstrong\u003eCrunch Time! Japan trifft Wien\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"291\" data-end=\"461\" style=\"text-align: left;\"\u003eManga trifft Frittierkunst, Wien trifft Tokio: \u003cstrong data-start=\"338\" data-end=\"354\"\u003eSuper-Crunch\u003c\/strong\u003e ist ein liebevoll verrücktes Abenteuer zwischen Popkultur und japanisch inspirierter Comfort-Food-Küche.\u003c\/p\u003e\n\u003cp data-start=\"463\" data-end=\"708\"\u003e\u003cstrong data-start=\"463\" data-end=\"482\"\u003eKüchenchef Eddi\u003c\/strong\u003e reist nach Japan – und bringt nicht nur Inspiration, sondern auch ordentlich Crunch mit zurück. Gemüse, Fisch, Fleisch, Meeresfrüchte oder sogar Desserts: Mit dem perfekten Knuspermantel wird alles zur knusprigen Offenbarung.\u003c\/p\u003e\n\u003cp data-start=\"710\" data-end=\"874\"\u003eOb \u003cstrong data-start=\"713\" data-end=\"724\"\u003eKaarage\u003c\/strong\u003e, \u003cstrong data-start=\"726\" data-end=\"737\"\u003eTempura\u003c\/strong\u003e oder ganz eigene Fusion-Kreationen – hier geht’s um das richtige Öl, die optimale Temperatur und das Handwerk des Frittierens im Topf.\u003c\/p\u003e\n\u003cp data-start=\"876\" data-end=\"1012\"\u003e\u003cstrong data-start=\"876\" data-end=\"908\"\u003eKnistern, brutzeln, krachen:\u003c\/strong\u003e Was in den Töpfen beginnt, endet als crunchy Glück auf dem Teller. Kauen ist Silber, Knuspern ist Gold!\u003c\/p\u003e\n\u003cp data-start=\"1014\" data-end=\"1152\"\u003eBegleitet wird das Ganze von \u003cstrong data-start=\"1043\" data-end=\"1102\"\u003e10 liebevoll gezeichneten Manga-Episoden von Yona Schuh\u003c\/strong\u003e – und einer eigens kuratierten \u003ca href=\"https:\/\/open.spotify.com\/playlist\/01QPRCLC0A5xqElUSy3R77\" title=\"Mochi Crispy and Crunch Playlist\"\u003ePlaylist\u003c\/a\u003e zum Buch.\u003c\/p\u003e","brand":"Mochi","offers":[{"title":"Default Title","offer_id":50945229685078,"sku":"45756","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/Mochi_Crispy_Crunchy_Frontcover.jpg?v=1778494813"},{"product_id":"mochi-izakaya","title":"Mochi Izakaya","description":"\u003cp data-start=\"227\" data-end=\"501\"\u003eDie besten Abende? Wenn das Glas nie leer wird, die Gespräche mit jedem Teller lebendiger werden – und am Ende mehr geteilt wurde als nur ein Essen. Genau das ist \u003cstrong data-start=\"390\" data-end=\"401\"\u003eIzakaya\u003c\/strong\u003e: die japanische Antwort auf die perfekte Mischung aus Gastfreundschaft, Geschmack und Gemeinschaft.\u003c\/p\u003e\n\u003cp data-start=\"503\" data-end=\"735\"\u003eIm \u003cstrong data-start=\"506\" data-end=\"520\"\u003eMochi Wien\u003c\/strong\u003e wird diese Tradition seit 2012 mit Leben gefüllt – und das Buch bringt sie direkt zu dir nach Hause. Die vier Gründer verraten erstmals ihre beliebtesten Rezepte: unkompliziert, aromatisch, und gemacht fürs Teilen.\u003c\/p\u003e\n\u003cp data-start=\"737\" data-end=\"936\"\u003eOb Sojasauce, Sake oder saisonales Gemüse – hier wird mit wenigen Zutaten maximaler Umami-Geschmack erzeugt. Zwischendurch: kleine Einblicke in die japanische Esskultur, die zum Weiterreden einladen.\u003c\/p\u003e\n\u003cp data-start=\"938\" data-end=\"1027\"\u003eEin Kochbuch wie ein Abend im Mochi: entspannt, ehrlich, gesellig – und voller Geschmack.\u003c\/p\u003e","brand":"Mochi","offers":[{"title":"Default Title","offer_id":50945380745558,"sku":"45755","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/Moch_Izakaya_Kochbuch_front.jpg?v=1778494723"},{"product_id":"b-y-o-b-magazine-episode-1-2","title":"B.Y.O.B. Magazine Episode 1.2","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eB.Y.O.B. stands for \"Bring Your Own Bottle\", but in our case, it’s about bringing your own story, passion, and experience. \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"MW5IWV\" data-motion-part=\"BG_LAYER comp-mea9e6141\" data-hook=\"bgLayers\" id=\"bgLayers_comp-mea9e6141\"\u003e\n\u003cdiv class=\"VgO9Yg\" data-motion-part=\"BG_MEDIA comp-mea9e6141\" id=\"bgMedia_comp-mea9e6141\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"\" data-testid=\"inline-content\" data-mesh-id=\"comp-mea9e6141inlineContent\"\u003e\n\u003cdiv data-testid=\"mesh-container-content\" data-mesh-id=\"comp-mea9e6141inlineContent-gridContainer\"\u003e\n\u003cdiv data-testid=\"richTextElement\" class=\"Z_l5lU ku3DBC zQ9jDz qvSjx3 Vq6kJx comp-mea9e6154 wixui-rich-text\" id=\"comp-mea9e6154\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eIn 120 pages of B.Y.O.B. Episode 1.2, you’ll find:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"font_8 wixui-rich-text__text\"\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eNew Wave German Wine — From Elbling to Cabernet Franc, in the words of Jan Wongse Raumland, Jonas Dostert, Julien Renard, Lukas Hammelmann, Rosalie Curtin, Juliane Eichblatt, and Kai Schätzel of Weingut Schätzel.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\"White Barolo\"—A grand nickname for a little-known grape: Timorasso. So what is Timorasso wine really like? How is it—and isn’t it—like Riesling? And which producers are worth knowing? Time to map the landscape of Derthona.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eFive Reasons to Fall for Assyrtiko (if you haven’t already).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eYoung Winemaker’s Diary, Part II—By Stephanie Wangui, a former Noble Rot Mayfair senior sommelier, now a trainee viticulturist at the legendary Domaine Roulot.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eThe Most Unusual Pairing to Champagne You Could Ever Imagine.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eSome New Realities of the Harvest—Or why we can now talk about the death of the vintage report.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eWhat True Hospitality Is Like—And What a True Wine Bar Should Be.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eHeatwave Pairing: Owners and Sommeliers of Our Favorite New York Wine Spots Share Their Best Wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eThoughts on Beauty, Snobbery, and the Evolution of Taste, \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eAnd more.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"BYOBMAG","offers":[{"title":"Default Title","offer_id":51626530865494,"sku":"45877","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/BYOB_1.2.png?v=1761043327"},{"product_id":"b-y-o-b-magazine-episode-1-3","title":"B.Y.O.B. Magazine Episode 1.3","description":"\u003ch4 class=\"font_2 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eB.Y.O.B. Magazine is a new independent quarterly wine magazine exploring the fascinating world of low-intervention wine.\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eB.Y.O.B. stands for \"Bring Your Own Bottle\", but in our case, it’s about bringing your own story, passion, and experience. \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv id=\"bgLayers_comp-mea9e6141\" data-hook=\"bgLayers\" data-motion-part=\"BG_LAYER comp-mea9e6141\" class=\"MW5IWV\"\u003e\n\u003cdiv id=\"bgMedia_comp-mea9e6141\" data-motion-part=\"BG_MEDIA comp-mea9e6141\" class=\"VgO9Yg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-mesh-id=\"comp-mea9e6141inlineContent\" data-testid=\"inline-content\" class=\"\"\u003e\n\u003cdiv data-mesh-id=\"comp-mea9e6141inlineContent-gridContainer\" data-testid=\"mesh-container-content\"\u003e\n\u003cdiv id=\"comp-mea9e6154\" class=\"Z_l5lU ku3DBC zQ9jDz qvSjx3 Vq6kJx comp-mea9e6154 wixui-rich-text\" data-testid=\"richTextElement\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eIn 112 pages of B.Y.O.B. Episode 1.3, you’ll find:\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"MW5IWV\" data-motion-part=\"BG_LAYER comp-mea9e6141\" data-hook=\"bgLayers\" id=\"bgLayers_comp-mea9e6141\"\u003e\n\u003cdiv class=\"VgO9Yg\" data-motion-part=\"BG_MEDIA comp-mea9e6141\" id=\"bgMedia_comp-mea9e6141\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"\" data-testid=\"inline-content\" data-mesh-id=\"comp-mea9e6141inlineContent\"\u003e\n\u003cdiv data-testid=\"mesh-container-content\" data-mesh-id=\"comp-mea9e6141inlineContent-gridContainer\"\u003e\n\u003cdiv data-testid=\"richTextElement\" class=\"Z_l5lU ku3DBC zQ9jDz qvSjx3 Vq6kJx comp-mea9e6154 wixui-rich-text\" id=\"comp-mea9e6154\"\u003e\n\u003cul class=\"font_8 wixui-rich-text__text\"\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eNelson Pari speaks with Carlotta Rinaldi, Federico Scarzello, Gianni Ballarin, Philine Isabelle, Gian Luca Colombo, Alessandro Ceretto, and Enrico Rivetto about what it costs to be (or not to be) a biodynamist in Barolo.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eAn honest talk with Alessandro Salvano of Drink Wines Not Labels on what it means to live and work just a few meters outside the Barolo DOCG, on organic farming, and on his vision for much-needed change in the Langhe.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eThe best places to eat and drink in Italy, in the words of our beloved winemakers and winemaking families: Frank Cornelissen, Arianna Occhipinti, Elisabetta Foradori, Mateja Gravner, and Emanuele, Isabella, and Guido Pelizzatti Perego.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eSome greats of Tuscany: Rocco Sanjust of Petrolo on his whites, and Stella di Campalto on her reds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eCorsican Sciaccarellu — a wine with pinosité at its core yet a Mediterranean soul all its own.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eYoung Winemaker’s Diary, Part III — by Stephanie Wangui, former Noble Rot Mayfair senior sommelier, who spent almost a year as a trainee viticulturist at the legendary Domaine Roulot.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eSteven Graf’s francophone guide to Italian wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eWhat Italian wines and a Caprese salad taught chef Nir Sarig about balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eThe Michelin Guide that shaped restaurants now wants to shape wine. Can it?\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eClément Colin-Morey on his journey promoting small Italian producers in his native Burgundy.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eSix active and inspiring Substack wine writers bringing us knowledge and inspiration.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"wixui-rich-text__text\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eA search for a perfect — though unusual — Negroni that led us to Milan.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"BYOBMAG","offers":[{"title":"Default Title","offer_id":52625367138646,"sku":"46143","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/BYOB-Magazine-Ausgabe-1.3.jpg?v=1772114708"},{"product_id":"wrenkh-kochen-fur-morgen","title":"Wrenkh Kochen für Morgen","description":"\u003cp data-start=\"227\" data-end=\"501\"\u003e\u003cstrong\u003eunkompliziert - innovativ - plant-based\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKarl \u0026amp; Leo Wrenkh kochen Gemüse, als gäb’s kein Gestern – nur jetzt und nach vorn. Im Herzen von Wien wird hier österreichische Küche zerlegt, neu gedacht und komplett pflanzlich wieder zusammengesetzt. Ohne Dogma, dafür mit ordentlich Gefühl und Neugier auf alles, was schmeckt.\u003c\/p\u003e\n\u003cp\u003eDa trifft Southern Fried Melanzani auf veganes Blunzengröstl, Austernpilz wird zu Kutteln und zeigt, was er wirklich kann. Dazu: selbstgemachte Saucen, Fermente und jede Menge Geschmack mit Tiefgang.\u003c\/p\u003e\n\u003cp\u003eKurz gesagt: ehrliche Gemüseküche, die überrascht, Spaß macht und auch daheim ziemlich wild werden kann.\u003c\/p\u003e","brand":"Wrenkh","offers":[{"title":"Default Title","offer_id":53224580350294,"sku":"46113","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/Wrenkh_Kochen_fuer_Morgen_Kochbuch_unkompliziert_innovativ_plantbased.jpg?v=1776930938"},{"product_id":"healthy-times-magazine-issue-6","title":"Healthy Times Magazine, Issue 6","description":"\u003cp\u003e\"What is so sexy about the restaurant business and the culture that surrounds it? And isn’t the topic a bit shallow?\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn the sixth issue of The Healthy Times, we – the Healthy Boy Band, a.k.a. Lukas Mraz, Philip Rachinger, and Felix Schellhorn – explore where food and passion meet. From the allure of German cuisine to the voyeuristic pleasures of Mukbang, from wine-fueled desire to the world’s most “shaggable” restaurants, this issue explores where food and passion meet. Expect essays that make you hungry, interviews that make you curious, and stories that make you want to cook, to eat, to flirt — and, hopefully, to put your hands all over someone. Simple: for us, being sexy in food and in life just has to feel good all around.\" \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTexte von: Alegria Adedeji,\u2028Andrea Petrini,\u2028Andy Riano,\u2028Barney Pau,\u2028Karin Cerny,\u2028Lorraine Haist,\u2028Manfred Klimek,\u2028Marco Kalchbrenner, Tobias Beck\u003cbr\u003e\u003cbr\u003eRezepte von: Tobias Beck, Healthy Boy Band, Andy Riano, Barney Pau, Marco Kalchbrenner, Gucci Osteria, Aura,\u2028Horváth, Humus x Hortense, Nobelhart \u0026amp; Schmutzig, FEG Kitchen\u003c\/p\u003e","brand":"Healthy Boyband","offers":[{"title":"Default Title","offer_id":53413065916758,"sku":"46053","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/Healthy_Times_6_1.jpg?v=1764955596"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/collections\/Books_and_Magazines_Foto.jpg?v=1777984393","url":"https:\/\/weinskandol.shop\/collections\/magazines-and-books-about-natural-wine.oembed","provider":"weinskandal ","version":"1.0","type":"link"}