excerpt from Lots of Sparkle In an Ideal Partner

.... Jill Rose, owner of Chiboust in Tarrytown, and formerly the pastry chef at Lespinasse in Manhattan, paired Chateau Frank Celebre, made entirely from Riesling grapes grown in the Finger Lakes region of New York, with pear croissant pudding.

"The Celebre is easy drinking, very creamy, with essences of apple, noney and spice," Ms. Rose said. "It goes nicely with the Bartlett pears, which are poached in white wine and spiced with a little cinnamon and saffron." Playing off the classic bread and butter pudding, Ms. rose soaks sliced croissants in creme anglaise, then layers them with slices of poached pear before baking them.

"Pear croissant pudding is a big seller," she said. "People love it."