There are many "perfect" wine and food combinations that are hard to ignore if you are a "foodie" however there are lots of combinations that are lesser known but equally intriguing. Most people have trouble pairing wines with spicy, salty or robust dishes, but there are answers to those predicaments!
Chinese food, with its sweet, sour and spicy elements makes for a challenge to find a good wine and food pairing. My suggestion is to stick with an off dry Riesling. There is a natural acidity that remains in Riesling wines regardless of its sweetness level, and this acidity will help to keep the palate fresh with spicy food.
The off dry versions (Rieslings can vary from bone dry to semi sweet to sweet) provide the sweetness needed to soften the perception of spice in a dish. If you are serving a sweet and sour dish, a Riesling will also complement the meal with its floral and apple bouquets.
Mild to medium spiced Indian curries also fall into an off dry Riesling pairing. Germany, Austria or Canada all have Rieslings that offer notes of melons and pears that can stand up to and complement aromatic spices of curries and cilantro. Gewurtztraminer is also a great choice for pairing with spicy foods, whether its curry or dishes with Asian based flavours. The name Gewurtztraminer translates into "spice wine", its aromatic, floral characteristics can enhance many spicy dishes.

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