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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. |
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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 |
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On Jul 1, 12:03?am, Mark Lipton > wrote:
> 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 The Fevres are getting great press. Used to be super-oaky, but seems like around '01 started cutting back, and by '04 well into the low-oak camp. Thanks for nice notes |
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DaleW wrote:
> The Fevres are getting great press. Used to be super-oaky, but seems > like around '01 started cutting back, and by '04 well into the low-oak > camp. Thanks for nice notes > Yes. I was initially hesitant to get the Fevre, having read your accounts of oaky wines from them back in the '90s. However, I too had read some accounts of good experiences with recent Fevres from people like Jay Miller or Jim Cowan, whose palates are not too far from my own, so I decided to give it a whirl. The other Chablis on the list was from Seguinot-Bordet. They're imported by J et R in Michigan, and I've had their '99 before at a J et R tasting (and duly reported here), but wasn't wowed by it. In retrospect, I wish I could have tried both ;-) Mark Lipton -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
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