So I had this tin of Terrine of Foie Gras and duck breast (30% FG, the rest breast). It had been in the cupboard for some time as the perfect day to open it just hadn't seemed to arrive.
I'd spent a hard day in the garden mowing and weed whacking on Saturday, and Sunday was my day of rest.
It seemed a perfect time to open the can (I'd placed it on the counter two weeks before so that it would be a constant reminder to find a time to enjoy it.
The mission - find a suitable wine to enjoy with it.
I settled on a 1995 Basserman Jordan Forster Jesuitengarten Riesling Spatlese, a wine with a bit of age on it. Turned out to be just perfect, with typical varietal nose and quite a bit of acidity as a foil to the rich foie gras, and enough ripeness to marry well with the duck breast.
Did it out on the patio (well dressed against the sunny but cool weather. Just had Melba toasts for the FG, nothing fancy. Made a heck of a lunch, although even at 10% alcohol, it was a disincentive to work in the afternoon.
My last bottle, and it served me well!
............naw, too easy....... 
