Could there be any better endorsement than this recommendation that was just published on shanghaidaily.com ?

"With wine, most diners tend to go with regular reds, enjoying the drink without bothering too much about the clash of styles. True, some rouges can be quite enjoyable with the considerably lighter Cantonese dishes, but most will agree, however, that a vintage bordeaux is not necessarily the best match for lamb vindaloo.

The best bet is actually an often overlooked one. White wines from the Alsace region of northeastern France are dry, light and fruity - perfect for Asian food.

Instead of ordering a bottle of red with your next Asian meal, why not try matching it with something that goes well with the style of food on the table. Any doubters will be bound to eat their words."


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