On Fri, 22 Apr 2016 16:23:33 -0400, Ed Pawlowski > wrote:

>On 4/22/2016 2:51 PM, Helpful person wrote:
>
>> It may be nice in a sweet sauce for duck or pork or for a desert.
>>
>> I would not use it in dishes that traditionally use a dry wine.
>>
>> http://www.richardfisher.com
>>
>
>Agree. I wonder how it would be for poaching pears.
>
>Or add some fruit and berries and chill it to sip on a warm evening.

I feel the pears need a good hearty red, insipid with a blush.