thought you might find this guide interesting to check out. http://www.amazon.com/exec/obidos/ASI...
i know the asian flavors are unusual to match with wine.
do you usually pair to the predominant sauce note? e.g., earthy oyster sauce gets.....X...?
fish sauce gets....Y...? rice wine vinegar & lime juice get....Z...? and these are se asian. not to even mention indian food, with cardamom, cumin, garlic, ginger, cinnamon, etc.
i often end up defaulting to a good lager instead. have you had success pairing wine and asian food flavors?