Why wine tastes more bitter as meal progresses

[dananne]

I'd agree with Wonders on the palate change when progressing through a spicy meal. Eating vegetarian Indian cuisine (I like it hot, also) I tend to lean toward a Gewurtztraminer when I'm doing a white, though more often I drink softer reds with it -- such as Rioja, Grenache, or New World Shiraz/Syrah. I have no idea whether these pairings are traditional or mainstream, but they work for me! I'll be interested to see what thoughts more experienced folks have on the topic!