It can be hard to find a wine that goes well with spicy food, because the receptors on your tongue don’t do well with both capsaicin and alcohol. As a result you need something with a fair amount of acidity - ever notice how some wines are described as "spicy" as well?
Unfortunately I’ve yet to find a red that goes well with spicy food, but there are many whites that do quite well. If you’ve never tried German, Austrian or Alsatian (a region of France) wines, this is the perfect chance to branch out. Try an Alsatian Riesling - unlike most German Rieslings, they’re dry as well as floral. Austria’s signature grape, Gruener Veltliner, is a citrusy and dry varietal that goes very well with hot food.
Though dry Rieslings and Gruener are fantastic, the king of spicy food pairing is Gewuertztraminer. Produced mainly in Alsace and Germany, you’ll notice that it happens to be served at most Indian restaurants. Hardly surprising, as it has long been described as one of the few wines that works with such dishes.
You’ll do well to avoid reds, as well as your standard Chardonnay and Sauv Blanc. Just remember to find something dry and acidic and your meal will turn out perfectly.
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