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Any return to the Fat Duck would become more tempting to me if I heard of some exciting new dishes – so perhaps we’ll meet there one day?

In order to know how old the NV-champagne is, you have to know the disgorgement date. Disgorgement is the final process in the Champagne making. The deposit, which has been contained underneath the cork, caused by the upside-down racking, has to go in order to present a clean wine. The Champagne goes into a brine bath of -28 degrees and the deposit instantly freezes and when the cork is released it literally flies out of the bottle. From there the bottle is refilled with wine + some sugar. This process is called dosage and now the Champagne is born to life.

But it actually differs, when the producer released his NV Champagne. I think – the law states that the NV Champagne has to be released one year after it’s made. But I know some producers know that their NV benefit from bottle age and don’t live up to this rule. But the disgorgement date reveals this and a NV can actually be quit different from year to year. But to make it even harder – not all producers print the disgorgement date on the back of the label.

The best NV on the market is IMHO made from Jacques Selosse and is called “Contraste”. Made from 100% Pinot Noir. It’s a bold Champagne and perfect match to a cheese plate. Unfortunately only 35-50 bottles arrive in Denmark each year.

Even though there is some spectacular NV Champagnes on the market a Vintage Champagne/Cuvee Prestige are where the treasure is buried. First of all – the material to make a vintage Champagne will almost always be better – only first pressings and better selected vineyards…etc. As a consumer it’s easier to buy a certain vintage as you have a better feeling what you have in the bottle and what storage potential it holds. The disadvantage is the price – which these days are climbing at rapid speed.

Good luck….

/Thomas

PS. The normal Comtes de Champagne is also spectacular – especially the 1996 vintage.

Thank you! It’s funny how different two *** experiences at the same price level can be. I’m comparing La Pergola and Fat Duck. FD was so much better – to me.

Going from Paddington station is not long, about 30-40 minutes (from track 13 or 14 as far as I recall). I was worried about that too but I found it very easy, although I am quite indolent. You can check the schedules here: http://ojp.nationalrail.co.uk/en/pj/tt. Good luck.

Rosé champagne is good. I had the NV Deutz at Nouveau last year. I’m sure I liked it but I don’t remember it. A pity I didn’t write it in my post.
Uumm, vintage champagne. I’m not very familiar with those, so thank you for listing the best vintages. Do you know how old a NV usually is? I know it’s a mixture of vintages but how long do the producers store the bottles before they start selling them, do you know?

Hope you’ll have a great trip to London!

cheers
Trine

Wow – what a ride. Fantastic coverage.

I travel to London in 14 days time and have already begun to suck up to my business associates to take me to the Fack Duck. I fear that I have the journey from the “city” to the restaurant will be a problem – how long is the journey from Paddington station?

Ahhh…so you like Rosé Champagnes. If you want to spoil yourself someday do try the Deutz Cuvee Willam Deutz Rosé – go for the 1999, 1996 or 1990 Vintage.

Once again – fantastic report – thank you.

Best,

/Thomas

You’re welcome, Soussuvivor! It really was amazing, and it must be very special to work there, I imagine. Please, can you share some a stick or two?

Laurent, thank YOU for making me go there! ) I’m not sure it would have been reality if it wasn’t for your rambling on about how fantastic Fat Duck is.

I realize, Lord Rodney, that I forgot to mention that I chose the tasting menu. I also had a dessert wine, a 2006 Göttelmann, Münsterer Rheinberg Riesling Auslese that suited the passion fruit dessert like a hand in a glove! Sweet and intense, and very nice. I have wondered why the sommelier recommended the Gaja Magari, because it wasn’t one of the selections from the wine menu. Clever guy Do you know the 1999 Comtes de Ch. Rosé? (of cause you do…)

Reading your post was like transporting me back one year in the past… and now … geez, i wanna go back there again ! ) (thank you for that !! )

I feel quite happy you loved it.. (as i did). It’s so unique, in many ways, that you need to be quite open minded and receptive to such talent.

This Mister Blummenthal is simply a food genius… like Mister Gagnaire (see what i mean ? ).

Lovely pictures… as usual should i say !

Cheers,
Laurent