I learned decades ago that by far the best wines (generally speaking) for matching spicy Oriental cuisines are bone dry roses; maybe a white sauvignon blanc as backup (especially with sushi), but never a gewurztraminer, which has its floweryness that so clashes with most oriental dishes, notwithstanding that such floweryness is called "spicyness.". Why was it that it has taken Americans so long to learn this?.
I am so tired, when in the States, to go to a reputed Thai or Szechuan or Singaporese or Korean restaurant only to find it has no dry rose on its wine list.
(Thank goodness I live in Montreal where they know better!)
2007-03-05
12:10:57
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7 answers
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asked by
Hank
6