It's a question that has puzzled foodies for ages: what's the best wine to go with Asian food?
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The general consensus is that you need something with a cutting edge - some acid to cut through the spices, chillies and occasional rich sauces in the food.
So, that means Hunter semillon is a good option, with semillon-sauvignon blanc blends another winner - Margaret River does these brilliantly ... wineries such as Flametree, Sandalford and Vasse Felix to name just a few.
Crispy riesling is fresh and lively and a good match (Jim Barry is affordable and always reliable), and here's one you might not know about - gewurztraminer.
I'll help you with that - it's pronounced gverz-tra-meener.
It's florally and tastes of rosewater and musk. I can't really explain why, but it stands up to spicy meals dazzlingly well.
So there you have - wines to go with Chinese, Thai, Vietnamese and other Asian cuisines.
