Dan Keeling and Mark Andrew co-founded Noble Rot magazine in 2013, and the restaurant of the same name in 2015. Dan has won three Louis Roederer Awards and a Fortnum & Mason Award for his writing about wine and food. In his previous career in music he was Managing Director of Island Records, and Head of A&R at Parlophone Records, where he signed Coldplay and Bombay Bicycle Club, among others. Mark Andrew is a Master of Wine, and previously worked as buyer at a leading London merchant. Together, Dan and Mark also founded wine importers Keeling Andrew & Co. in 2017.
The Times Drink Book of the Year 2020"The founders of Noble
Rot restaurants and magazine prove that not all wine handbooks
are full of dry tasting notes and arcane French classifications.
Dan Keeling used to be in the music business and his angle is one
of appreciation but not reverence. Who can resist a book Brian Eno
says "brings originality, humour and now space travel to the
serious business of drinking wine"? It's all in here, from advice
on how to order wine in a restaurant to where to track down the
best bargains."* Tony Turnbull, The Times *
The Financial Times Best Books of 2020"An entirely new sort of wine book, devoid of stuffiness and presented in what I can only describe as 'haute fanzine' style. Incredibly informative, slays quite a few holy cows and, in the very best way, will drive you to drink."* Tim Hayward, The Financial Times *
BBC R4 The Food Programme Books of the Year"Not only do you end up a lot more knowledgeable about wine after you've read this book, but you really care about it. Which is quite difficult to do in a subject like wine, where a lot of authors make it quite stuffy. This does the exact opposite to that."* Jaega Wise, The Food Programme *
Archaic, funny, informative - Noble Rot magazine has become a cult read for foodies. Now there's a brilliant book that explains everything you need to know about wine. * The Sunday Times Style *
This hefty hardback goes down smoothly, tackling almost every aspect of the wine world in a personable and accessible way. * National Geographic Food *