Wine pairing for Cantonese food - any suggestions?

Went with the 2008 Gewurztraminer from Columbia Winery - fiveandspice had me at lychee - it was great! Thanks again for all of the suggestions.

I'd say something white, something not overly oaked, fresh, etc. A dry Riesling might work, but I might also suggest a chenin blanc or even an inexpensive white bordeaux, which are generally mostly semillion.

I can't wait to try these suggestions! I'm very excited about this!

Thanks for all of the help!

The go-to wine for chinese -- really most Asian spicy food is Gewurztraminer. its gor high acidity, low alcohol and a residual sweetness that may not go well with other cuisines, but it really make Chinese food go WOW!

Be very careful of the alcohol level in whatever wine you choose. If it's above 12.5, it's likely to come across sour and "off."

personally Id go with a willamette valley wine. just enough fruit and body to cut through the spice and heft of cantonese cooking while maintaining a subtle compliment

I would third Gruner Vetliner and Reisling (go for a dry Reisling), or a Gewurtztraminer could be nice - they tend to have exotic lychee flavors that are good with spicy and Asian foods.

I'm certainly no expert, either, but I generally go with Riesling. Gruner sounds like a good idea as well. Happen to really like Singha, a Thai beer, with other spicy cuisines.

We just had Chinese tonight! And once again had the discussion of how wine and Chinese food don't mix. At least for us, anyways. Beer and soda are our drinks of choice. But if you find a wine that works, let me know!

We really should ask Sasha. Is she still around?? She was great and I miss her videos.

I'd be thinking Gruner Vetliner, Albarino, Vinho Verde, Viognier (though nuances might be list with spicy food) for white, in that order to my taste. Muscadet if eating seafood especially. Dry Rose. For red, something dry and lighter bodied like Cote de Beaune or a less fruity Beaujolais, though I hesitate on that one, a not too expensive Pinot Noir. Or go spicy but not to heavy bodied, if you can find a lighter Syrah. Don't confuse me with an expert.