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  1. Wine & Food
November 30, 2020

Wauwinet Nantucket

By Thierry Dessauve

The kitchen at Topper’s Restaurant in the Wauwinet Resort in Nantucket makes the most of its island location: lobster and halibut from the Atlantic, and local Restyo oysters, are just some of the local ingredients used on a fine-dining menu that also includes 48-hour sous-vide Pineland Farms beef short rib and Old Chatham sheep’s milk ricotta agnolotti.

The wine list, however, is very international in outlook, casting its net across the world’s best winemaking regions for an extensive selection (some 1,450 bins) of rare old vintages and new classics. Among the highlights earning the list three stars at the World’s Best Wine Lists, are an array of back vintages of Guigal’s “La La” single-vineyard Côte-Rôtie wines—La Mouline back to 1987, La Turque back to 1986, and La Landonne back to 1981—while there are similar verticals of first growth Bordeaux and grands crus Burgundy, backed up with well-chosen selections from around the world.

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