Best varietal of red wine to poach pears?

[letsindulge]

Making wine poached pears to serve with an arborio rice pudding. I'd like to use a wine that I already have. They include various Pinot Noir, Cab Sav, Merlot, Shiraz, Petite Syrah, Primitivo / Zin, and Mourvedre. Peeling the pears now so your timely suggestions would be greatly appreciated. TIA.

[maria lorraine]

Many red wines will work, but of the ones you've listed, I'd go with the Primitivo/Zen. I've used Zin often for this. The wine does not have to be expensive as the poaching liquid is doctored with vanilla bean, cinnamon stick and sugar. Usually what I do is remove the pears when done, then reduce the poaching liquid down to a syrup consistency -- it has a wonderful flavor. I pour a pool of the sauce on the bottom of the plate, then place the poached pear in the center. Easier to poach the pears if you slice a tiny bit off the bottom so they stand up straight. I love this dessert.

[zin1953]

I also generally use Zinfandel

[therealdoctorlew]

Assuming all are drinkable, any one you choose will do. After the spicing, sugaring, and poaching, they all will taste about the same, with or without the reduction step. If you want to empasize the pear-ness of the dish, go with the lowest intensity flavor: Pinot Noir or Merlot. For winey-ness: Shiraz/syrah or Zin. Middle of the road: Cab.

[letsindulge]

I went with the Zin and they were delicious. I pilfered the pear & rizogalo pairing from Madaloun restaurant where I recently dined.