The sole red, Drouhin Pinot Noir, held its own with all but the Green Chili Chicken but had no strong affinity with any one dish. All four reds complemented both lamb dishes, but the Zinfandel was the champion. While not as heavy as some Zins, the Murphy-Goode is packed with intensely spicy blueberry fruit, which went well with the slight gaminess of the lamb and the exotic sweetness of the Indian spices. Red-meat dishes were best matched by reds with plenty of fruit, such as California Zinfandel. Full-bodied Chardonnays and Cabernets.
High alcohol accentuates spicy heat, making it seem even hotter.
These wines often have strong oaky flavors, which tend to clash with herbs and spices.