Add Sauvignon Blanc, water, sugar, lemon, cinnamon stick, star anise, and cardamom pods to a large saucepan and bring to a boil. Once it's boiling, reduce to a simmer and add your sliced, peeled and cored quince. Cover, and let simmer for 45 minutes to an hour, or until the fruit is fork tender. Then remove from heat and let cool. (If you're storing for later, remove the lemon halves and spices, then transfer fruit and poaching liquid to an airtight container and refrigerate for up to about a week.)
Yogurt bowls
Add about 1/2 cup Greek yogurt to 4 bowls. Top each serving of yogurt with a few slices of poached quince and a couple spoonfuls of poaching liquid. Then sprinkle about 1/8 cup granola on top and enjoy!