Noble Rot Wine Bar & Restaurant, 51 Lamb's Conduit Street, London, WC1N 3NB. “Witnessing how uncompromising Gianfranco Soldera (the Maestro of Montalcino) is when he makes his Sangioveses, or how steep the Terrasenmosel vineyards of Heymann-Lowenstein are to farm, gives you renewed respect for the lengths top winemakers go to.”The list shows the same humour as the magazine, with engaging introductions. This mag is a sweet blend of gastronomy and the creative arts and has been the home of exciting wine and food writing since its launch.
In the right conditions it becomes noble rot. That document, supplemented by a daily specials Coravin board which causes wine aficionados to “drool,” according to Castle includes wines hitherto available only on merchant allocation.Keeling describes the Bloomsbury bar and brasserie’s guests as being as diverse as the wine list, with a thirst for “Burgundy, Loire, Jura, old Claret, Etna, new-wave Spain, Greece, Beaujolais, Brunello di Montalcino, Barolo – our guests are as diverse as our wine list.”Motivated by vinous discovery, Noble Rot’s team expend much time visiting producers old and new. Seated inside, we chat to Mark and Dan about vinous appreciation and are treated to a recipe by Noble Rot ‘s Head Chef, Paul Weaver.Finally, the best way to educate yourself about wine? We see it in our bar and restaurant, but also at the other places we drink and tastings we go to. “Thousands of wine lovers in a vast network of subterranean tuffeau caves, tasting and talking with some of the world’s most exciting organic/ biodynamic/ natural vignerons…”Coming soon, with tastings of boutique Hungarian wines already underway, is Noble Rot’s second business in the former Gay Hussar, Soho.
Free for all. I stayed away from wine for a long time until I stumbled on something called ‘Puligny-Montrachet’ and the game was up.” Co-founder Mark’s admission tells of a similar late blooming, despite ending up Head Buyer at Roberson’s Wines, “I didn’t drink a glass of wine until my early twenties, but once I had opened my mind to it and understood how endless the variations were, then I was hooked.”M: We strive to serve dishes that are wine friendly as this gives our front of house team lots of scope to be creative and recommend interesting wine matches from our list.Beyond your pages, where have you seen evidence of the changing face of wine appreciation?D: We love to play with both classic and unorthodox wine matches. These may include Yorkshire pheasant with duck fat potatoes and Devonshire turbot resourcefully braised in oxidised Chablis.
Plucking anonymous bottles off supermarket shelves is never going to improve your drinking, so find a really good local independent merchant (there are lots of them). Noble Rot is an alternative lifestyle magazine centred around wine, food, and music. “We don’t want to take a landmark away from London,” says Castle of the reverential list.51 Lambs Conduit Street, WC1N 3NB‘Franglaise’ dishes by head chef, Paul Weaver and consultant chef, Stephen Harris of The Sportsman, perhaps preceded by a Czech Sekt or Gaston Chiquet Black Velvet may include duck and guinea fowl hearts, followed by grilled Tamworth pork chop, with white beans and bramley apple sauce, or braised Cornish turbot with bisque of fennel and langoustine, then pistachio cake with mascarpone. “I still try to do a harvest each year, including Hambledon for tirage, Burgundy and Penedes – which sparked a love of the dry reds and whites of Catalunya,” says Castle.Alongside the wine bar and restaurant is the well-established Noble Rot magazine, featuring a starry list of contributors and provocative artwork.You have successfully subscribed to receive Wine List Confidential Newsletter“Franglaise” dishes by head chef, Paul Weaver and consultant chef, Stephen Harris of Whitstable’s The Sportsman, perhaps preceded by a postmodern glass of Retsina or Gaston Chiquet Black Velvet, may include grilled Scottish langoustine with seaweed butter, roast blackface lamb with puy lentils and green sauce, and stem ginger parfait with poached rhubarb oats.
It can all seem so daunting…“We love to see people embracing wine culture without fear or pretentiousness, which is happening more and more.”“A balance between wine, food and creative arts coverage is also important for us—most wine magazines write about wine as if it exists in a vacuum.”D: The explosion in great artisanal wines around the world, everywhere from Champagne to Tenerife and Mount Etna.D: Beaujolais Cru has been making great strides in quality and it’s a classic region where drinkers can still buy the best wines for less than £35—we can’t say that about many other fine wines.What movements in the wine world of late have excited you most?M: Where you buy your wine is also so important. Realised by head chef, Paul Weaver are the dishes of consultant chef, Stephen Harris of Whitstable’s The Sportsman. Botrytis cinerea, known as "noble rot," is a usually nasty fungus that can actually create some of the world's best sweet wines.
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