A subtle red wine will be overwhelmed by a spicy meal regardless of the color of the meat. In case it does not taste delicious to you personally, then do not pair it no matter how often you’ve been told the guideline. Try different types of wines together with your meals.
You shouldn’t be afraid to try a light white wine beverage with your meat: does it hold up or does the flavor get lost? Experiment with a mild red wine with bass and you’ll know from your palate if the rule for that wine beverage has to be broken.
Note if you like a sweet flavor in your wines or a dry wine (less sweet). Find out exactly how they react with what you eat. When you do not like the pairing or even the taste of the wine it will not matter exactly what the year was or how pricey the bottle of wine it isn’t a good choice or a very good match.