Good/bad pairing with Thai food

Dinner at a friend's house.

Moët & Chandon - as I expected the carbonation from the bubbly only served to turn up the heat that was already dancing on my tongue...  Not a good combo with spicy Thai food.

1999 Selbach-Oster Wehlener Sonnenuhr Riesling Auslese - this was exactly the wine to do the trick. This off-dry wine from the famous vineyard in Mosel always delivers, showing typical petrol, polyurethane, minerals as well as orange marmalade. The low alcohol level (8.5%) and relatively high sugar level helped neutralize the heat.

2003 Clos Mimi Etiquette Rose - this is a wine unlike any other. The late-harvest Syrah is vinified dry with an extended fermentation, resulting in an incredible 19% alcohol. It was this high alcohol level that worried me...as it may completely clash with the spicy food. Well, my fears kinda came true.  Whatever this is, the Etiquette Rose is not a food wine in my opinion. Predictably it was very "hot" and alcoholic on the palate, with notes of acetone, floral/rose, strawberries, slightly metallic and a hint of caramelized sugar. The finish is decidedly bitter. I quickly realized that I was the only one at the table still drinking the wine. I think I'll follow winemaker Tim Spear's advice and open the next bottle with a cigar...

Full post on dinner is here.