![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgTW8rRploogkVbj8kK9Q9Jf-lJqATWoL5prMmRziYRHSi9Au9O3OMllZ9Ml1GjFMQwgCBau6Ro9mvvai8m9a5faf3QhgxC4x2C_5MgheayWUP4dVVIKhZcfy9iTMgfXylNlCxTZn9Ng/s320/Aja_with_medal.jpg)
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.
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