Barbecue time. We did Pork Kebabs with a Satay Dipping Sauce from Supercook and I was looking for a medium-dry wine, possibly a Riesling. However, we also had a bottle of De Bortoli Unoaked Verdelho 2009 from Sunday Times Wine Club that I thought might go well. This crisp white from Australia with lime and citrus flavours suited the Thai spices very well.
