Wine pairing for spicy (hot!) Middle Eastern cuisine--should we just stick with beer?

[dordogne]

There will be lamb on the menu, highly seasoned but not hot, but also a chick pea and harissa soup that will sear. Plan is to have the lamb with wine first, then soup as a palate cleanser (!). Is there a red wine that works well with Middle Eastern spices?

[carswell]

Many red Côtes du Rhônes -- especially the fruitier, suppler ones -- handle Middle Eastern spices and lamb with aplomb. For a treat, try Lebannon's iconic red, Château Musar.

[njfoodies]

Some may think I am nuts, but I like syrah with stuff like this. Or even a Chateaneuf-du-Pape. -mJ