Introduction

And if you're from a culture that has *no* wine tradition at all, then it's a case of approaching everything with an open mind. I'm of Indian origin, eat Indian food a good deal and enjoy wine - so my family/I have spent a lot of times experimenting with different combinations of food/wine to figure out what works and what doesn't. NZ Riesling stands up to *many* curries, as do most Traminers, and Shiraz goes very well with a lot of tandoori dishes. With local Singaporean cuisine, it's a similar issue of trying different things out - if you're going simply by tradition, then there's really nothing that goes with chicken satay and peanut sauce (aside from maybe juice or more recently, Tiger Beer)

- if you're willing to try different things out, you find that Australian Rieslings work very well in tandem.

The likes of UC may say it's wrong and not 'proper' - but it works as far as I'm concerned.

Salil