What kind of Red,red wine for poaching the pears?

Have cooked pears in red wine many times, though not this specific recipe.
First, pick a dry wine - there is no need for more sugar with it already in the fruit, and cooking liquid, pastry and creme patissiere.
Then other possibilities.
Historical - a version of this dish dates from roughly late 18th or early 19th century in Beaujolais region of France. So a wine from there.
Taste - always (for savory and for sweet) cook with a wine you like to drink. If you have left over after cooking, serve it with the dish.
Cost - your budget, what's available near you.