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  1. Wine & Food
December 1, 2020

Logan Brown

By Thierry Dessauve

Logan Brown proudly delivers high quality fine dining, without pretension, combined with excellent service, and is particularly tuned for wine-loving visitors in its Wellington-based establishment. Local, top quality ingredients form the basis of the menu, sourced from producers where organic, fair trade and responsibly gathered ingredients and wines are preferred. Chef Shaun Clouston executes a gourmet menu where the raw materials remain the hero of their own dish. Judges of the world’s Best Wine Lists 2017 commented, “Huge by-the-glass, carafe and Coravin list”. The wine list is “the right size” and is “clear and balanced”, they finished.

Notable is the structure of the list, where short notes describe how the wines have been listed, for example Pinot Gris is ranked from lightest in weight through to rich-bodied, or Champagne, from dry aperitif style down to the creamier Champagne. This detail has also been applied to the Malt Whiskey (from full-bodied and peaty to subtle and mellow). A delightful, sophisticated selection of Champagne is included, featuring Louis Roederer, Billecart-Salmon, and Bollinger. The cellar list includes cherry-picked vintages from these same houses. The heavy focus on New Zealand allows for the New World region to shine, providing local Gewürztraminer, for example, but moves international in sections titled diverse and interesting white wines and rosé/red wines.

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