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I think that you have a good match there. If I am eating spicy foods I usually go for sweeter whites-namely German or German style whites with their sweetness and nice acidity. If your food is not overly spicy there are also some reds that will go with it such as fruitier Merlots or even a few of the fruitier Pinots, but be careful with the reds, the tannin can really make spicy foods burn even more. That said, I will, almost always go for beer. Beer is the perfect match for spicy foods. Crisp, highly hopped beers can refresh the palate, while darker, sweeter, maltier beers will coat the mouth and act almost in the same manner as using milk to cook the heat of foods.
 
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