Dick R. wrote:
>>>>> In 2 hours we're having a "Kung Pao" stir fry with beef,
>>>>> onions, green peppers and peanuts. I have an average
>>>>> assortment of wines in my cellar - CS, PN, Zin, Chenin,
>>>>> Sauvignon, etc. Any suggestions?

>>>> Do you have a gewürtztraminer handy? I'm not guaranteeing that it
>>>> would work but, depending on what kind of other spices you are using,
>>>> it would be worth considering. A riesling might work as well,
>>>> depending on the style.

> You seem to be another "Zin enthusiast" (I knew that already). :-)
> The best Zin I have is a Cline Ancient Vines Contra Costa 1997. I think
> you've given me an excuse to open that sucker!

I am a Zinfanatic also. I just finished a Rafanelli with dinner.
I do Kung Pao all the time ( not beef very often ). The thing to
remember is that you are going to be clearing your pallet with
steamed white rice I hope. There are a lot of wines you can drink
after the white rice but you absolutely don't want something hot
or acidic that is going to bring back the chili pepper before your
next bite of Kung Pao. I would say stay with a medium boy white
and work on how much more power you could add in the wine match.