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

The Marshall House Potato Salad

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.

Mushroom Tart with Three Cheeses

I’m thinking a mild Pinot Noir or a sparking Rosé.

Classic Crab Louis

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.

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