I have a recipe for poached pears in red wine and I was wondering what would go best with this dessert. I was thinking something like a pinot for the acidity with the pears, but maybe you all know better than me.
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I've done this several times (I typically top the pears with Marscapone) and I tend to serve it by itself, occasionally with a youthful Barsac/Sauternes.
This is a specialty of ours. It's particularly good after a heavier meal when a lighter, fruitier dessert is desired. It's best paired with a fruity dessert wine like a Riesling, Scheurebe, or Gewurtztraminer, rather than a heavier dessert wine like Sauternes.
We use no Mascarpone like wiml. If you decide to go that route, I'm guessing a Sauternes would also be fine. My preference is for fruity dessert wines with fruity desserts, and Sauternes with richer desserts.
We use no Mascarpone like wiml. If you decide to go that route, I'm guessing a Sauternes would also be fine. My preference is for fruity dessert wines with fruity desserts, and Sauternes with richer desserts.