Fox Run Cabernet Franc

[Innkeeper]

Enjoyed the '02 we picked up at the winery last May. It is everything the '01 was and more. Had it with Christmas dinner of roast goose with mashed potato stuffing, braised red cabbage, and green beans almondine. When we roast the goose we pour off all the fat an hour before it is due to be done (we roast a 12 pounder for 5 hours at 324 degrees F). Then for the last hour we baste it with a fourth cup of Port every 15 minutes. This leaves a residual in the bottom of the roaster that makes the best gravy in the world. The stock we make the whole time it is cooking with the wings, innards, and neck with arromatics and herbs; help with gravy too!