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:
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Suggested Wine – Pair these barbecued ribs with a smoky, bold Washington state Syrah.
Equipment – Large non-stick skillet or griddle Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well). To quickly bring the cheddar to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches…
Pairing – I liked a light Merlot or Pinot Noir with the meat and a hint of mustard
Other uses for the jam: The Port/Onion Jam also goes great as “condiment” on steaks, hamburgers, hot dogs or sausages and even as a standalone side dish Pair with
Author: Megan Flynn Peterson Wine: Serve with
The best match for the tart is your partner’s eyes, shining happily, pretty good huh. Try Madeira with some caramelly flavor and bit of a grip. Port would also be right on.
Mix mayo and Grey Poupon in a two to one ratio and a touch of celery salt or seed and you’ll have a lovely sauce for the beef and for the chilled shrimp or crab that you may decide to serve alongside, both with dry…