WINE ABOUT THIS! A GREAT PAIRING OR PEARING?

WHITE WINE POACHED PEARS

We used Our 2012 Mariana Symphony

Ingredients

• 5 cups white wine
• 1 cup sugar
• 3 (2- by 1-inch strips) lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon black peppercorns
• 3 Turkish bay leaves
• 1 (3-inch) cinnamon stick
• 3 cloves
• 1/8 teaspoon crumbled saffron threads
• 6 firm-ripe Bartlett pears
• Special equipment: parchment paper

Directions

• In a large pot combine wine, sugar, lemon zest, lemon juice, peppercorns, bay leaves, cinnamon stick, cloves, and saffron and bring to a boil. Lower heat, cover, and simmer 15 minutes.
• While syrup simmers, peel pears, then halve lengthwise and core. Add pears to syrup, then cover with a round of parchment paper and simmer until pears are tender when pierced with the tip of a paring knife, about 15 minutes. Transfer pears and syrup to a metal or ceramic bowl, then recover parchment and refrigerate.
• Cook's note; pears could be served warm, immediately, however, they have more depth of flavor and color if refrigerated overnight. Take pears out of refrigerator several hours before serving, to come to room temperature

The Mariana is a blend of Muscat of Alexandria and Grenache Gris. Muscat is a great provider of flavors and often makes the top of the list for flamboyant off-dry and dessert wine. The Grenache Gris is virtually not produced anywhere as an individual wine and can be found only in very limited quantity in the south of France and Spain. The Wine has a slight spiciness with a lot of fresh pear, green apple and ripe lemon flavors. There is also a layer of floral aromas like Lilac and Honeysuckle. This wine has a mineral attack followed by a refreshing acidity and a light round creamy finish.

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