Dave Smith wrote:

> It depends on what I am eating. I like white wine with fish, and I
> can't imagine steaks or lamb without wine. With chicken I can have
> either, or no wine.

Totally agreed!

> For spicy foods I prefer beer.

You could try a Syrah (Europe), or Shiraz (Australia and NZ), it has a spicy
nose to it and goes very well with spicy dishes. Kebab is the first which
comes to mind, but also tasty and spiced meats in general. If you happen to
find it there's also Pollino, a red wine from Calabria with a distinctive
trait of black pepper both at the nose and at the mouth: being little known,
it still has a very good quality / price ratio.
--
Vilco
Think pink, drink rose'