After spending two years (and thousands of dollars) studying wine at Boston University, tonight’s dinner consists of a hot dog and a glass of Merlot. You’re probably saying to yourself, “A fool and his money are soon parted“. That is generally the case with me, except this time.
The hot dog is a grilled Omaha Steaks Gourmet Frank on a fresh toasted baguette with diced Vidalia onions and lavender mustard with wildflower honey. The Merlot is a cherry, plum, pepper, herbal 2005 Duckhorn with mild tannins. Not the details you were expecting, I suspect?
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