whoopee
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- Jun 7, 2005
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In addition to the already mentioned Riesling, Pinot Blanc, and Champagne (dryish), I would also consider Gruner Veltliner. Gewurz doesn't do it for me with spicy food, even though it's often suggested. It accentuates the hotness for me, in part beacuse they usually have a higher alcohol %. I would look for wines below 12.5% for this dish.