5) Wines with residual sugar or perfumy aromas can pair well with spicy foods.
In addition to benefiting from lower alcohol wines, spicy foods seem to mesh with sweeter wines such as German Rieslings, Muscat-based wines, and any vinifera wines with flowery aromas such as Gewürztraminer or Torrontés, and the Muscadine/Scuppernong hybrid wines of the eastern United States.
The sweetness seems to counterbalance cayenne-type spiciness and flowery aromas counterbalance spicy aromatic foods such as black pepper, chili spices, Cajun spices, curry, cumin, etc.