Wines For Asian Influenced Foods

[Randy Caparoso]

Wow, foodie. Well, you know that most of our places (Hawaii, Scottsdale, Bonita Springs in Florida) are in warm climes, and so Madeira is not necessarily recommended. After a few you start to see double (saguaros, gators or hula dancers).

I suppose Madeira doesn't just cut through foods; it plows. My approach, as you might guess, is a little more gentle. For instance, one of our latest "discoveries" which we're awful proud to serve with spicier things (dishes with Thai, Japanese, Szechuan peppers and/or seasonings) is a Cremant de Limoux by Delmas -- a fairly light, off-dry half sparkler from the French South-West with delightfully frothy, yeasty/appley flavors and an easy, juicy feel. Besides, you can drink more of this kind of stuff.