While that sounds like it doesn’t leave us with a lot of options, you would be surprised. Plenty of fruit flavor, lower tannins, and lower alcohol means that pinot noir is a great candidate. Elouan Pinot Noir with its tart cherry and ripe raspberry flavors is an excellent strong fruit-forward wine that will help tamp down the spiciness of an Indian curry dish. You could even go further into these cherry flavors with a gamay wine like Louis Jadot Beaujolais Villages. For both of these options, let the bottle chill in the refrigerator for ten to fifteen minutes before serving.

Rosé is another fantastic option as it is by design light in tannins and full of flavor. La Crema Monterey Rosé of Pinot Noir will give a fantastic note of strawberry and peach while Chateau de Segries Tavel Rosé will bring strawberry and black currant. Paired with a strong paella these wines accentuate the richer spices behind the heat.

This next recommendation may sound odd, but, hear me out. Sparkling wine and hot wings. I know this sounds strange but crémants and sparkling wines will have a slight sweetness to them while lower alcohol percentages and a creamy mousse will help tame the heat. Whether classic wings or an extra spicy boneless style, this pairing can actually work. Gerard Bertrand Cremant de Limoux is a fine example of this with green apple and hints of honey combined with finely textured bubbles. For something a touch sweeter perhaps La Gioiosa Valdobbiadene Superior would be more to your liking. Either of these would be great and can even work with spicy barbecue or jerk chicken.