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Pears Poached in Sauternes with Chocolate Sauce
Pears are a perfect match for sweet, light dessert wines, and chocolate adds a special-occasion touch. This recipe from Nora Pouillon, owner of Restaurant Nora in Washington, D.C., uses a half-bottle (called a split) of Sauternes, made from Sémillon, Sauvignon Blanc, and Muscatel grapes shriveled to concentrated ripeness. Barsac or late-harvest wines can be substituted. Make sure pears are fully ripe for best flavor.