with some kick

[mrdutton]

For really over the top hot stuff; milk

For authentic Mexican food - beer or tequila

For other spicy foods from other nationalities - reasearch to find out what the locals drink. Then try that particular combination.

OR try some of the above suggestions, because they are all good and they are reasonable.

Zinfandel and Syrah (or that nice stuff from Bonny Doon) on the red side and Reisling or Gwertz on the white side.

But my palate seems to prefer the wines with the mild to mid-range heat levels and the beer and milk with the mid-range to the over-the-top heat levels.

And Sedhed is right on! Milk chemically reacts with the capsaicin to reduce or neutralize its intensity.