Jean and I went out for a rare meal without Andrew these days and took
ourselves out to a very nice resaurant in Indy: Elements
(http://www.elementsindy.com). the high point of the meal was our
entrees, which were Alaskan halibut over kohlrabi, baby bok choy and
maitake mushrooms, all in a white wine-miso broth. With that, we had:

2004 William Fevre Chablis
nose: initially, rather reticent, minerals and a hint of fruit
palate: grapfruit, seaweed, minerals, good acidity, no noticeable new
oak, later becoming more open with lemony fruit while maintaining good
minerality

Earlier, with our starters, we had:

NV Laurent-Perrier Champagne
nose: toasty, biscuits
palate: toast, rounded, fine mousse, low acid


Overall, a very fine meal and a fun night out.

Mark Lipton


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