Home |
Search |
Today's Posts |
![]() |
|
Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.wine
|
|||
|
|||
![]()
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 -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
2006 William Fevre Chablis Bougros GC | Wine | |||
TN: wines on patio and on a lawn- Fevre, Chidaine, et al | Wine | |||
2005 William Fevre Chablis Fourchaume 1er | Wine | |||
Oyster tasting with Silex and Fevre | Wine | |||
2007 Guado al Tasso Rosato &2006 Fevre | Wine |