{"product_id":"byob-2-1","title":"BYOB #2.1","description":"\u003cdiv\u003e\u003cspan\u003eIn 112 pages of Episode 2.1, you'll find:\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe Kaleidoscope of Meunier: how Champagne’s long-overlooked grape has become a lens for diversity, identity, and expression.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eIn-depth interviews with Champagne star winemakers: Elise Dechannes, Jérôme Lefèvre, Aurore Casanova, and Jérôme Coessens.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eChampagne gets spiced: Philippe Marquès, head sommelier at Royal Champagne, elaborates on his idea of “pepper pairings.”\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eA few great ideas for when sparkling wines should not try to be Champagne.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhat changed at La Dive Bouteille this year?\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eCan terroir survive dealcoholization? What a mini-vertical of non-alcoholic sparkling wine reveals about the category’s future.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e“Robert Parker gave me 61 points”: fantastic outtakes on cool Spanish wines from the Off the Records salon, held in Madrid.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAn insider’s view on Marsala by Manfredi Franco.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eGarrigue or Gariga: Dominic Ashby follows in the footsteps of Julia Blackburn in Thin Paths: Journeys In and Around an Italian Mountain Village, tracing the coast from the French Riviera through to Liguria.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eYoung Winemaker’s Diary, Part IV — by Stephanie Wangui, former senior sommelier at Noble Rot Mayfair, who spent almost a year as a trainee viticulturist at the legendary Domaine Roulot.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWine Substacks We Read, Part II: six wine writers bringing us knowledge and inspiration.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eHow have vegetables changed the rules of pairing? We asked sommeliers and wine directors from Plates (London, UK), Oyster Oyster (Washington D.C., USA), and Horváth (Berlin, Germany).\u003c\/span\u003e\u003c\/div\u003e","brand":"ROVA ","offers":[{"title":"Default Title","offer_id":56920097423737,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/0213\/5204\/files\/6d65726368616e745f69643d616363745f315176314b47425637774355374b6c6926636c69656e743d5041594d454e545f50414745.png?v=1774707944","url":"https:\/\/rovaeditions.co.uk\/products\/byob-2-1","provider":"ROVA ","version":"1.0","type":"link"}