COND? Nast Traveller Innovation and Design Awards has given Heston Blumenthal a prize for his chocolate wine.
A feature on the menu at the Fat Duck for some time, the wine is created by whisking red dessert wine with sugar and chocolate.
One of the judges commented that “Splicing grapes with cocoa beans and coming up with a surprising chocolate wine has proved a winning formula for Blumenthal” according to The Times.
The judging panel included Lloyd Grossman, Tate Gallery Director Nicholas Serota and travel writer Simon Calder.
Blumenthal, who has won numerous awards and honorary degrees for his scientific approach to food, uses a centrifuge to separate the solids in preparing to make the wine.
Chocolate wine has been around since 1710, more commonly in the form of whisking claret or port with sugar and chocolate.