Sometimes the spices of a dish are the real stars, and pairing the wine with the spice in that case would be a tragedy to the enjoyment of the wine and the dish. Paprika for example can be a dominating flavor in a dish like chickpea stew or a traditional Hungarian fish and paprika soup that is red with the spice. Paprika is a common Hungarian spice and a great addition to any dish that needs warm pepper smokiness without too much spice. Dishes where paprika is the dominant flavor, pairing it with chardonnay is a simple and great choice. An oaked chardonnay compliments the smoky perfection of good paprika.
Trying to fill six bottle wine carriers based on favorite spices can be done. A spice can determine the whole tone of a meal, just as easily as meat can. Think about the tone of the spice and wither it would be best for a wine to compliment or contrast the spice. The snappy, green woodiness of thyme would be a good note to have complimented in a wine, whereas the kick of chilies may want to be mellowed by a more refreshing wine. Use pairing with herbs and spices as an easy way to find the right wine when more common ways don’t quite hit the mark.