{"product_id":"noble-rot-magazine-36","title":"Noble Rot Magazine #36","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNOBLE ROT - home of exciting wine and food writing.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eDIRECTOR'S CUP! \u003c\/strong\u003e\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003ePublished 25th October 2024\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003eFrom the very first sip, dinner with this issue’s special guest, \u003cstrong\u003eRidley Scott\u003c\/strong\u003e, was another trademark Noble Rot interview that ran to more than several glasses and some unearthed little-known insights. Responsible for some of the greatest movies of all time – from Blade Runner and Thelma \u0026amp; Louise to Alien and Gladiator (the latter two of which we pay tribute to with \u003cstrong\u003ethis issue’s special dual covers by Gary Taxoli\u003c\/strong\u003e), Scott is also a wine lover who owns vineyards in Provence, and has a maverick perspective on everything from cooking the perfect scrambled eggs to how AI is changing the world. On the run up to the release of Gladiator II, with many new projects backed up, Noble Rot discovers what drives the 86 year old’s relentless work ethic in ‘Director’s Cup’. And while we’re on the subject of AI, sommeliers may like to hear that they’ve got little to fear from it stealing their jobs – at least if\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHannah Crosbie’s\u003c\/strong\u003e conversation with ChatGPT after asking it to mimic a quick-witted Noble Rot Lamb’s Conduit St somm is anything to go by (‘I Drink, Therefore I Am’).\u003c\/p\u003e\n\u003cp\u003eAlso in this issue…\u003c\/p\u003e\n\u003cp\u003e…\u003cstrong\u003eMarina O’Loughlin\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecomes out of the shadows and reveals her identity after years as an anonymous restaurant critic for \u003cem\u003eThe Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Guardian\u003c\/em\u003e, and also reviews Bray’s The Waterside Inn.\u003c\/p\u003e\n\u003cp\u003e…we welcome back Britain’s doyenne of home cooking\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDelia Smith\u003c\/strong\u003e, who tries to choose between a visit to Auberge de la Môle and a Simon Hopkinson truffle extravaganza as her ‘Greatest Meal’.\u003c\/p\u003e\n\u003cp\u003e…our roving wine critic\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKeira Knightley\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003egives her verdict on another eclectic selection of wines.\u003c\/p\u003e\n\u003cp\u003e…\u003cstrong\u003eAlice Feiring\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003espeaks to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Four Horsemen’s James Murphy\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJustin Chearno\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eabout a decade of their adored Brooklyn restaurant and wine bar. Tragically, since the interview, the much-loved Justin has passed away and will be hugely missed by everybody who knew him.\u003c\/p\u003e\n\u003cp\u003ePlus: We profile chefs\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKwame Onwuachi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof New York’s Tatiana and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMerlin Labron-Johnson\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof Somerset’s Osip;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eKermit Lynch\u003c\/strong\u003e tells us about an eye-opening encounter in a Paris wine shop; we visit the late, legendary Italian wine and food writer\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLuigi Veronelli\u003c\/strong\u003e’s mythical Bergamo cellar; and offer stories about \u003cstrong\u003eChartreuse\u003c\/strong\u003e, great\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLanguedoc growers\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBYO in restaurants\u003c\/strong\u003e, and much more.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Noble Rot","offers":[{"title":"Default Title","offer_id":50826489790806,"sku":"45705","price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0327\/1625\/9461\/files\/NobleRot_36_1.jpg?v=1752762856","url":"https:\/\/weinskandol.shop\/products\/noble-rot-magazine-36","provider":"weinskandal ","version":"1.0","type":"link"}