Tonight, I warmed up a delicious dinner from a couple of nights ago: exotic French mushrooms (Russelo, maybe?) sauted with onions and garlic, heavy cream and a little of this Reserva de Peron 2006 added to make a lovely sauce, and then you get the chicken breasts stirred in? (locally farmed, from the butcher, and supposedly "happy" chickens)...you get the picture. A delicious dinner the first time around, and even better rewarmed. We finally polished off the 250ml bottle of white. (Another white?)So who would have thought that a Montreal paper maker, Kruger owns Reserva de Peron, thanks to an investment by the FTQs Fonds de solidarite?
Kirsten didn't know what to make of it. I said it was like drinking a bottle of perfume.
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