Mark Lipton > wrote:

>> We once had a *real* spicy oriental dinner (prepared with the
>> original amount of chili & spices). A fully ripe (14% without
>> chaptalisation) sauvignon blanc from Styria (possibly Austria's
>> best kept secret regarding top white wines) went very, very
>> well, as did a full-throttle Aussie Shiraz.

> I concur. As I've mentioned before, one of the best matches
> I've ever had with spicy Thai food was Manfred Tement's '97
> 'Zieregg' Sauvignon.

Mark, how the hell did you know we had Tement's Zieregg, too?!

I was even tempted to add "with just a touch of wood", but then
this would have been a little confusing, so I left it out.

Iirc, ours was the 1999.

> Of course, I would gladly eat newspaper with that wine ;-)

1997 Zieregg SB is an all-time classic indeed.

M.