Santiago > wrote:

>> European dishes go with European wines. Oriental cooking is
>> often incompatible with Euroean wines.

> I hate to say it but Oriental cooking is GREAT with European
> wines such as German Rieslings (kabinett and spatlese), good
> Austrian Gruner Veltliners, off-dry Chenins from the Loire and,
> sometimes, even with some Alsatian wines.

We once had a *real* spicy oriental dinner (prepared with the
original amount of chili & spices). A fully ripe (14% without
chaptalisation) sauvignon blanc from Styria (possibly Austria's
best kept secret regarding top white wines) went very, very well,
as did a full-throttle Aussie Shiraz.

M.