Forgive us for writing a little late in the day. We were out late last night cavorting with several hundred wine lovers at the Boston Harbor Hotel (70 Rowes Wharf, Boston; 617-748-1878, bostonharborhotel.com). We were all attending the gala launch of the Boston Food & Wine Festival.

Veuve Cliquot bubbles greeted us at the VIP reception in the hotel’s luxurious John Adams Presidential Suite for opening remarks by hotel manager Stephen Johnston. A small selection of reserve Bordeaux and Burgundies poured by Gordon’s Fine Wine & Liquors (gordonswine.com) (above) paired with another table representing a broad selection of mostly California wines. Those were just the aperitifs.

The hotel has a spectacular location on Rowes Wharf, and the ballrooom-sized Wharf Room makes the most of the views — even on a winter evening. Distributors and retailers lined the walls with tables pouring everything from California chardonnay to expansive Barolos. The center of the room featured food stations with choices to match any wine in the house — shrimp and crab claws (above), beef Wellington, sushi, a raw bar, and so on. Finger-sized desserts filled towering trays in the lobby.

After more than three decades, Bostonians count on this festival to get through the dark months of the winter. Wine dinners, popup tastings, seminars, and master classes continue through the end of March. See the web site at boswineandfoodfestival.com to check availability and reserve tickets.

We’ll raise a glass to that.