Red wine is often considered too strong to pair with apples, but the pepper and tannins in red wine serve as a similar foil to the sweet-tart flavor of apples as the black pepper in the previous recipe. Plus, the wine dyes the apples’ outside, making them look very dressed up and dramatic indeed. These apples go very well with pork chops or goat cheese. I often make a batch and keep in the fridge to top yogurt for dessert. I like this recipe plain, as described, if you want a bit more spice, add a cinnamon stick ,star anise or a ½ tsp of Chinese 5 Spice to the poaching liquid.