What Goes With What // Food and wine pairings recommended by Woody

Two Simple Recipes With A Similar Cooking Style

Simple Pan-fried Chicken Breasts with Mushroom-Chardonnay Sauce – Serves 4 Here are two recipes that use the saute method of cooking and provide a pan sauce using a mixture of mushrooms to create a simple yet flavorful dish. Preparation time: 10 minutes Cooking time: 30…

Special Edition – Champagnes and Sparkling Wine for the New Year

New Year’s Eve is the best reason to drink Champagne/sparkling wine throughout the day or meal or whenever. There are many fine French Champagnes beside the Moets and Veuve Clicquots; in fact we don’t much care for this year’s version of Veuve. Champagne/sparklers are ready…

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Woody's Whines // Woody's thoughts and opinions on a variety of subjects

So Many Vines, So Little Time

Writing from the edge of the Russian River in Sonoma It only feels like a couple of weeks but as I write this it’s been six months exactly since Peg and I left Galewood (12/12) and drove across country in two cars with a cat…

Even One for Uncle Joe

  My column is usually calendar challenged – as I am trying to present food and wine thoughts far in advance of when you will actually see them, making the relevance often more than a bit difficult, but the moon and stars have aligned. You…

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Wine Reviews // Tasty and reasonably priced reviews

In Oregon It’s All About Pinot

2010 The Year of Growing Wonderfully

I tasted wines that are $30 and wines that are $300 and everywhere in between, almost all of them were tremendous, it was a great year in Bordeaux!  

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Woody's Recipes // Great meals to go with great wines

Korean Beef Brisket Sliders (Bulgogi) with Sriracha Mayo and Scallion Salsa

To be perfectly honest, a member of the tasting panel discovered and this recipe that is absolutely the best, I made a few twits to make the ingredients a bit simpler. The beef is terrific by itself and the mayo really takes it up a…

Coq Au Vin, Chicken Stewed in Red Wine

In a large skillet, bring the wine to a boil over high heat. Woody’s Note: you’re trying to burn off some of the alcohol so simply reduce it for a minute or two on high boil. Remove the skillet from the heat, turn your exhaust fan to high and being careful, use a long match or fireplace lighter and try to ignite the wine at the edge of the pan. If it doesn’t light continue reducing and try again. When the flames subside, whisk in the tomato paste.

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Latest Podcasts // Audio from interviews with the industry greats

podcast post

Our most recent wine adventure was a week long visit to the Willamette Valley wine country of western Oregon, what a remarkable area and what spectacular wines. It was the first week of October and the weather was terrific, sunny, warm and windy – they…

Michael Chiarello

Chef and Retailer Michael Chiarello

As I travel and taste I always have my recorder and camera with me and I share those interviews with you at What Goes With What. We met at a wine tasting event in Chicago and on a trip to Napa and Sonoma I had an opportunity…

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