VIETNAMESE CUISINE

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• GEWURZTRAMINER
• RIESLING, ESP. GERMAN
• Chardonnay, light (no oak)
• Chenin Blanc
• Pinot Gris, esp. Alsatian or Oregon
• Sauvignon Blanc, esp. New Zealand, and esp. with seafood and/or vegetable dishes
• beer, esp. Chimay (esp. with pork) or Weissbier
• lime-flavored drinks, (e.g. limeade, sparkling water with lime)
• Barbaresco with lower-acid dishes, and esp. with beef
• Barolo with lower-acid dishes and esp. with beef
• Burgundy, red
• Cotes de Beaunes
• Gruner Veltliner
• Viognier
• Zinfandel, California
• ginger ale
• red wine, light-bodied
• tea