I have red wine with hot curry - but the general consensus is that one can’t taste the wine and lager is the drink to have…
Spare 2 minutes to listen to yesterdays’ Kitchen Cabinet (series 32, episode 29) on catchup for next 28 days
https://www.bbc.co.uk/programmes/m000v74h from minute 17 - 19
Professor Barry Smith does an experiment with other members on the panel and explains why there’s ‘no reason not to taste wine’ because different receptors experience chilli ‘heat’ and wine.
He recommends heavy reds, Malbec especially, and says that they will appear to be even fruitier.
Wines high in alcohol where you might experience alcohol burn, don’t burn with ‘spicy’ foods because any burn is masked by the burn from chillies.
Not just chillies, wasabi and mustard also