Mike Tommasi wrote:
> DaleW wrote:
>
>> Mark, I'm with you on most points, but I'd disagree about preferring
>> Savennieres to Vouvray. If food is really spicy, I like a little
>> sweetness, and would prefer a sec-tendre or demi-sec Vouvray to the
>> usually bone-dry Savennieres.
>
>
> Dale, Mark,
>
> even though Savennieres re "dry", I still find that they have a
> richness, even a density, and a slight sucrosity that goes fantastically
> with delicately but richly spiced foods. Generally, I find the Vouvray
> more suitable to less spicy dishes, and even on their own...

Well, gentlemen, I see no way to settle this but to have a mammoth
Chenin Blanc/spicy food taste-off, venue and time TBA. We'll gather
together a few dozen Chenins (heh... and maybe a few Pineau D'Aunis as
our control group) and assemble a tasty selection of spicy Asian cuisine
(I nominate Betsy to head this dept.) and see what works best -- may be
the best Chenin win. How about it?

Mark Lipton

p.s. Dale, I normally agree 100% that off-dry to even semi-sweet works
better than bone dry, but I'm with Mike here that Savenierres is the
exception to the rule.