poach fruit in zinfandel or syrah or pinot noir
 

i recenlty read a recipe for poaching pears in riesling.


it came to my mind that hat would be a rather boring use of riesling
and also not very tasty.

but poaching other fruits in rich reds and also soaking various meats
overnite in reich reds and spices prior to baking or barbecuing (like
brisket in zinfandel and spices or lamb in pinot noir or port and
cloves
or chickin in sangria and redgrapefruits and red plums or

turkey and plum wine with spices to choose and then bake.

make the meat pretty and the fruit add zesty flavours with your
favorite spices.

just a thought.