Michael Pronay wrote:

> 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.

I concur. As I've mentioned before, one of the best matches I've ever
had with spicy Thai food was Manfred Tement's '97 'Zieregg' Sauvignon.
Of course, I would gladly eat newspaper with that wine ;-)

Mark Lipton