B.Y.O.B #2.1
B.Y.O.B #1.2
B.Y.O.B. stands for "Bring Your Own Bottle", but in our case, it’s about bringing your own story, passion and experience. In this 136-page issue (format: 5.5x 8.25 inches), you'll find:
A look at the people, events, and weather conditions that have shaped the Côte d’Or over the past 50 years.
What it’s like to drink 100-year-old wine (and why some people do it all the time).
A look back at the first-ever BYOB dinner in New York, which took place 25 years ago.
The first chapter of a captivating four-part diary by Stephanie Wangui, chronicling her journey from senior sommelier at Noble Rot Mayfair to winemaker in Burgundy.
A conversation with Aaron Ayscough on spearheading the natural wine movement in Burgundy and beyond.
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B.Y.O.B #2.1
B.Y.O.B #2.1
B.Y.O.B #1.2
B.Y.O.B. stands for "Bring Your Own Bottle", but in our case, it’s about bringing your own story, passion and experience. In this 136-page issue (format: 5.5x 8.25 inches), you'll find:
A look at the people, events, and weather conditions that have shaped the Côte d’Or over the past 50 years.
What it’s like to drink 100-year-old wine (and why some people do it all the time).
A look back at the first-ever BYOB dinner in New York, which took place 25 years ago.
The first chapter of a captivating four-part diary by Stephanie Wangui, chronicling her journey from senior sommelier at Noble Rot Mayfair to winemaker in Burgundy.
A conversation with Aaron Ayscough on spearheading the natural wine movement in Burgundy and beyond.
Original: $24.51
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$8.58Product Information
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Shipping & Returns
Shipping & Returns
Description
B.Y.O.B #1.2
B.Y.O.B. stands for "Bring Your Own Bottle", but in our case, it’s about bringing your own story, passion and experience. In this 136-page issue (format: 5.5x 8.25 inches), you'll find:
A look at the people, events, and weather conditions that have shaped the Côte d’Or over the past 50 years.
What it’s like to drink 100-year-old wine (and why some people do it all the time).
A look back at the first-ever BYOB dinner in New York, which took place 25 years ago.
The first chapter of a captivating four-part diary by Stephanie Wangui, chronicling her journey from senior sommelier at Noble Rot Mayfair to winemaker in Burgundy.
A conversation with Aaron Ayscough on spearheading the natural wine movement in Burgundy and beyond.
