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


WGWW Quick Picks for Sparkling Wine and Champagne

Jaume Serra Cristalino Brut Cava/Rose’ Spain – Here’s your party wine, great ratings $9/10 Scharffenberger NV Brut, Anderson Valley – You won’t believe how good this is for $16 Roederer Estate and L’Ermitage NV, Mendocino – Best Sparkling wine for $20 (WSJ) and the ’06…

Chicken Galliano

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…

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

Beef and Pork burger on Rye

Three to Fall For

A recent “Crain’s Chicago Business” article says that you all are taking advantage of falling grocery store prices for beef, chicken, eggs, milk and cheese. Heck I got two-for-one large eggs at Caputo’s the other day, remember last year when eggs were $4/dozen. As result…


Where’s Da Beef?

Da Beef So over the past several issues I’ve offered you my take on popular quick service burgers – MacDonald’s was an easy choice. Sometime later we took it up a step to more serious burger restaurants and Scratch Kitchen was also an easy winner….

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Wine Reviews // Tasty and reasonably priced reviews


In Oregon It’s All About Pinot

Bordeaux tasting 2010 vintage

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

Archery Summit

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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