Mom is making her famous three alarm cocktail sauce for Christmas. Ketchup, lemon juice, Tabasco, horseradish, Worchester sauce, and a touch of sugar. Do I punt this course and go with ice water, or is there a wine that can survive this assault?
All ideas appreciated.

Ice water sounds good. Or a chilled beer. Or chilled japanese plum wine. It goes very well with spicy oriental food but I'm not too sure about the horseradish.

water methinks

If you had to serve a wine I would pick something that was refreshing. It would have to be sweet also. I would get something that was low end since the complexity will be lost anyway. Maybe a off dry Gewurtztriminer or late harvest Riesling from Columbia Crest or Ch. Ste Michelle.

TCK

I tend to agree with TCK. If you're going to do a wine, I would lean toward a Riesling. In my experience, they work well with spicy food (Thai and Mexican included).

A late-harvest might be a bit too sweet, but you never know. Maybe you could bring two or three different 375 mL bottles and experiment.

Mom loves German wines, so I think I'll take your collective ideas and see how a Riesling and/or Gewertz holds up.
Thanks.

Jimmy, let us know how it works out. I'm really curious cause I'm still not sure how the horsradish will work with ANY wine. Horsradish spiciness is quite different from that derived from peppercorns or hot peppers.

Champagne.