When you mentioned Loire Valley, I thought about Champlou Vouvray.
Asimov mentions only reds. Anyone have thoughts about unoaked whites or
about rose for spicy food? I mentioned the unoaked Burch Hall chardonnay
in my notes about tasting in Grass Valley from a few weeks ago.
Still, I say the best wine for spicy food is beer.

In article <3fTMe.258393$x96.76769@attbi_s72>, says...
> The New York Times has taken on an issue that periodically resurfaces
> he what wines pair well with spicier Asian cuisines, BBQ and sushi?
> Unsurprisingly, the answer is Champagne and wines from the Loi
>
> http://www.nytimes.com/2005/08/17/dining/17pour.html
>
> [as always, {free} registration required]
>
> Mark Lipton
>