re: Crawfish etouffee... What wine goes with it

Spicy Cajun food usually calls for a white with a touch if residual sugar and great aromatics. I would go Alsace first off and varietal would be Pinot Gris or Gewürztraminer. Viognier could work but I don't honestly think it would be as good of a choice. If you wanted a fun rose wine, try and find a ramato style Pinot Grigio from Italy. All the fruit with just enough body and skin contact. For an obscure selection, Moschofilero from Greece would be awesome. Falls automatically between Gewürztraminer and Pinot Gris.