Wine and food pairing ⅩⅩⅣ:hot stuff!

In all honesty, I don't think wine makes a very good accompaniment for curries, Thai food and other hot-and-spicy dishes. The alcohol wines interacts with the otherwise pleasant fire of curries to create a burning sensation that I find unpleasant.

Accordingly, I quite frankly recommend forgoing wine with food of this type, choosing instead either a good beer or, as the people of those cultures do, cold drinks, often dairy-based, such as the Indian yoghurt lassi or the sweet, cream-topped Thai iced coffee.

If you're absolutely set on wine with fiery fare, then I'd suggest choosing a modest sparkling wine. The carbonation seems to work reasonably well to ameliorate spicy heat, and Champagne-type wines go well with foods of all sorts. As a final alternative, if you must have a still table wine, choose one that's fruity and not overly tannic or acidic: A Beaujolais, for example, or an American Zinfandel or Australian Shiraz. But don't say I didn't warn you!