I bought four more wines yesterday.
Another Port, this time a 10 year old Tawny. Tawnys are different from Ruby's in that they have been aged very long in oak casks. Ruby's are aged only a couple years, sometimes in oak, sometimes in non-wood vats. Tawny's are called tawny because their orginal rich claret color mellows as they age to a tawny color.
A Gewurztraminer, a white from Germany. They are supposed to be the wine most compatible with spicy foods. Perhaps even curries. A woman who worked in the store recomended finding wines with low alcohol content for spicy foods. The alcohol exagerates the burning. This one is about 11% alc by vol, and meant to be dry and spicy.
A Riesling, another white from Germany. I had one of these before. I remember liking it, and I think it was a bit sweet. These tend to run a bit sweet, but are sometimes dry. They too are meant to be good with spicy foods, but not very spicy. This is 10% alc by vol.
A Tempranillo, a Red from Spain. The woman suggested this for spicy foods as well. 13.5% alc by vol. It's meant to be rich, spicy, and dry.