What wine pairs well with south-east asian food?

Although many wine snobs over the years have recommended Gewurztraminer as does Joe S. I have always found its floweryness clashes with most oriental foods. As a general rule, with southeast Asian cuisines, with exeption of Cambodian beef (or water buffalo) concoctions, with which I drink a full bodied red, I will drink roses, as one sees in France. The spicier the food the drier the rose. If a rose is not available I will drink a sauvignon blanc white. I would never have a reisling.