A wine designed specifically for drinking with a range of spicy Asian dishes? Sounded like a lot of tosh to me. But I put Aja, a blend of verdelho, semillon and sauvignon blanc, to the taste test with some spicy chicken and a gado gado salad and it came up trumps. There’s plenty of appealing upfront fruit and some nice crisp, juiciness on the finish that suggests this low-acid number will, indeed, partner well with a variety of Asian spices. Winemaker Liz Jackson has done a good job. $20.