Thai me up, Thai me down.
"I've been looking for an excuse to say 'thai me up' for a while, and Waimea's Pinot Gris is the perfect opportunity to do so. Off-dry in style, though with enough stone and tropical fruit to give make it feel a little sweeter than it is, good acidity balances this out nicely and it's quite voluptuous without being fat or overly viscous. Works well as an aperetif, but serve it alongside Geang Massaman or Panang and you'll see why Alsatian-style wines suit asian cooking so well. The fruit and touch of sweetness are the perfect foil to gentle (and not-so gentle) spice."