2001 Dr. Konstantin Frank Cabernet Franc

[Innkeeper]

Wish I could say we have a super sophisticated system but we don't. During the summer two things drive dinner decisions; possibility of grilling and smoking, and reduce wine inventory due to the fact we don't order shipments when it's hot. The second factor makes us sometimes have to plan a meal around a wine, which is the opposite from what we like to do.

Another unusual factor is at play now. In a couple of weeks we are taking shipment on a spring lamb we had ordered, and has grown into a nice size beast. Therefore we are making dinner decisions based on what is in the freezer, because we have to make room.

There is a lot of beef in the freezer, and a lot of Cab and Cab blends in the basement, so stand by for a lot of samo samo.