I feel like Christmas properly started today. A day in Colmar Christmas Market, and then got going with Christmassy food. A starter of oysters with Léon Beyer Les Écaillers riesling 2001, then roast leg of wild boar, spaetzles, cauliflower and mushroom gravy with TWS Exhibition Vacqueras 2016.
The riesling is absolutely in its prime: bone dry, concentrated, saline, long, mineral, a little spicy edge on the finish, and just perfect with shellfish.
The Vacqueyras was quite bretty on opening (unlike other bottles we’ve drunk), though that did dissipate. It left the fruit a bit subdued at first, and drinking it with game perhaps saved it a bit - lots of savoury leather and tobacco were a good complement to the meat. It did open out a bit, and it will be interesting to see what the rest of the bottle is like tomorrow.
Now kicking back with the last of my Dad’s vintage port.
Rather lovely. Something to enjoy and remember him by over the next few days.