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November 30, 2020updated 03 Nov 2021 3:31am

The Fat Duck

By Alex Hunt MW

It is of course the playful, boundary-pushing molecular gastronomy that has earned The Fat Duck its place in the elite handful of the world’s finest restaurants. But since its earliest years, the sommeliers at the three-Michelin-starred Berkshire restaurant have been equally creative. And just as the kitchen has lost none of its cutting edge even as Blumenthal himself has ascended to celebrity status, so the wine list continues to offer a bounteous selection of the world’s most interesting wines.

Viewed online, where the list is presented in ascending order of price, the list’s discriminating eclecticism is shown in stark relief: Swartland’s AA Badenhorst Secateurs Red, leads into Châteauneuf-du-Pape producer Domaine de la Janasse’s superior Côtes-du-Rhône, and Suertes del Marqués 7 Fuentes Tenerife red. Elsewhere in the list, a strong collection of classed growth claret and grand cru Burgundy rubs shoulders with Bernhard Huber Baden Spätburgunder; and Gusbourne and Coates & Seely English sparkling wines mix with Krug Clos d’Ambonnay. The Fat Duck is, as ever, a place where both drinking and eating are seriously fun.

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