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!