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.