YOU’RE GOING TO A DINNER PARTY

and the host has tasked you with picking up a case of wine. Your budget is $300, and when you ask what the menu is, all he’ll say is “curry.” What bottles do you choose?

A case of Dr. Loosen Riesling ($18). Riesling and spicy food: a match made in heaven!—SJ

Seven bottles of Tantalus Pinot Noir 2016 ($28), one of the best-value, consistently delicious B.C. light reds—for those at the party who will insist on drinking red. And five bottles of Leitz “Dragon Stone” Riesling Rheingau 2016 ($19)—this stellar and obscenely good-value off-dry riesling is a classic, easy go-to match for spicy, difficult foods that balk at most wine pairings. Sweet like a grape, not like a Twinkie.—KF

I’m going to assume we’ll have a few different kinds of curry. So, three bottles of Balthasar Ress “Hattenheimer Schützenhaus”

Riesling Kabinett ($25) so all the spicy curries can work their heat with the juicy off-dry notes of this classic. Three bottles of Argiolas Costamolino Vermentino ($19) so all the aromatic, limey, herbal and curry leaf dishes can come here to elevate the fresh herbal notes. Three bottles of d’Arenberg “d’Arry’s Original” Shiraz/ Grenache ($22), as the lamb curries with a bit of heat love the red-toned McLaren Vale style. Three bottles of Undurraga “Sibaris” Pinot Noir ($16.50); chill this a bit, and the silky layers of this quenching pinot noir are a match for vindaloo. And two bottles of Fernet-Branca ($29), because when you’re finished this mighty feast, you’re going to want to digest properly.—JY

Buy a case of Charles Smith “Kung Fu Girl” Riesling 2015 ($18). You’ll have money left over for Pepto-Bismol if you are unsure of your host’s culinary talents. The riesling will have lower alcohol, residual sugar and acidity to temper the heartiest of curries.—ST