{"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","url":"https:\/\/weinskandol.shop\/products\/b-y-o-b-magazine-episode-1-2","provider":"weinskandal ","version":"1.0","type":"link"}