Wine to go with spicy food

For www.virgin.net (now editorially defunct) food & drink

"In the past beer (usually lager) was the automatic choice to drink with spicy food; the only method known to man of quenching that fiery thirst following consumption of a Vindaloo or similar `death by chilli` experience. There`s no denying cold German-style lager, cool, light but hoppy beers or even water are a safe bet: it`s asking a lot of a wine to tackle very hot food like this. But given the diversity and popularity of Asian cuisine and restaurants and the array of exotic ingredients involved, surely wine should be the natural partner?" Read the full works here...