Wonderful, lite and full of flavor!
I'm really a dry wine person, but I've frequently read a sweet wine will nicely complement an Asian dish. So when I invited a friend over for a stir fry I was preparing, it seemed like a good time to break out the Gewurztraminer (this wine has an added bonus in that when you can no longer pronounce its name, it's time to cut yourself off). Well I made a Ginger Fried Rice a la Mark Bittman (except I sub a half a Napa cabbage for the Leeks since that's so much easier, less expensive and tastes every bit as good, imho) who adopted it from Jean-Georges Vongerichten who is the chef of Jean Georges. The match was wonderful. The G_ had a nice full flavor that mingled pleasantly with the toasted ginger and garlic 'crunchies' this dish employs, and it was not overly sweet. I think a good Sauvignon Blanc would have done well here as well, tho, so I'll need to buy another bottle to try with something more spicy like a Thai curry. I'm still not totally sold on the sweet wines, but this one was nice enough to encourage me to find a dish that will really make it shine.