Mussels with Lemongrass, Chile and Holy Basil<br />From “Where Flavor was Born.” By Bill St John, Special to The Denver Post We receive scant advice from the countries of Asia on pairing wine with their spicier foods because they cannot offer much; they commonly drink other beverages at table. But those same beverages – water, light tea, broth, sometimes beer – give us clues which wines might pair best with the fire in their foods.