Recipes
It’s tough to call a recipe “The Best” because food evolves and ingredients change.
I think these recipes are good because I like them, they taste good and go well with wine so I’m going to call them:
The WGWW Really Likable, Tasty and Wine Friendly Recipes Collection
The What Goes With What icon lets you know that a recipe has wine selections researched, uncorked and tasted not only by “Woody the Wine Guy”but members of our tasting panel. Click on the WGWW logo to view Woody’s selections that go well with your recipe choices.
Woody's Recipes
Barbecued Spareribs with Apricot Ancho Glaze
Pair with a modest Pinot Noir or low alcohol Zinfandel or a hoppy beer.
Salmon Pan Roasted with Soy Ginger Glaze
The salmon, soy, ginger and mustard cry out for a dark, rich Pinot Noir
Crustless Quiche with Bacon, Gouda, Spinach and Tomatoes
My pie took about an hour to cook through and it puffed up and dripped a bit so a piece of foil under the dish would be a good idea.
Sriracha and Wasabi Deviled Eggs
The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.