Chenin Blanc Poached Pears

We have a few cases of our 2017 Chenin Blanc that we affectionately call the wine that only a mother could love. This vintage was mainly from vines planted in 2013 that survived that winter's killing frost and it was our first "big" harvest with nearly 100 gallons of juice to ferment. We did the fermentation in small lots and from one lot we made a Chenin Blanc Pét-Nat, a rustic sparkling wine.

The rest of the wine was made into a sec style and a sec-tendre style with a reserve of sweet juice added to the dry wine. However, because the grapes themselves were very austere, with only 17 ^oBrix at harvest, the wines were not very approachable for a long time. We waited and tasted the wine at various times and then we finally decided to give them away with the proviso that this wine should be used for cooking only.
So, here is a delicious way to use this Chenin Blanc that only a mother could love. My husband made the New York Times version of Saffron-Ginger Pears.
It uses 2 cups of white wine, 1 cup of sugar, 1 teaspoon crumbled saffron, and 2 thick slices of fresh ginger. The pears are simmered in this liquid until just tender. Then allowed to cool in this liquid, preferably overnight if possible. The final step is to remove the pears from the liquid and simmer until the liquid becomes a thick syrup. Allow the syrup to cool and pour it over the pears. Serve with a side of ice cream or crème fraîche. This is the second time that my husband made this recipe. He says that the ginger is required, whereas the saffron is optional. In any case, this was a delicious way to use the wine and a great departure from all the cookies and chocolates we were consuming during the holidays!
Reference:
1. The New York Times, David Tanis, Saffron-Ginger Pears.