Chinese Food

[Bucko]

I have to agree to a point with Curmy. I belong to a wine tasting group of Chinese/Thai food fanantics. We meet once a month and try to outdo each other with wines. Inevitably, we bring German Rieslings in the Spatlese/Auslese levels, sweet Loire wines of the Coteaux du Layon/Quarts du Chaume levels, Alsatian Pinot Gris and Gewurztraminer in off-dry/VT styles and occasionally we bring an Oregon Pinot Noir to match with duck, beef, and pork dishes. We leave each month wondering how it can get any better. Good luck with your endeavors.

Bucko