Although astringency from tannins in wine is not the same as bitterness, many wine drinkers interpret it as the same. Astringency is accentuated by food that is sweet or “hot” (spicy) and is suppressed by foods that are acidic, salty, or fatty.
A tannic Cabernet Sauvignon, Bordeaux, or Barolo wine is more astringent with hot or spicy foods so in general, you would not serve tannic wines with spicy foods because the taste is too unbalanced.
On the opposite side, tannic wine is made less astringent by acidic, salty, or fatty foods. Acid, salt, and fat suppress the tannins in wine.