I got a big bottle of mango-curry grill sauce from some local gourmet shop as a gift last summer (it lasted me a solid month’s worth of grilling sessions), and when I paired it with a pinot noir with a note of cherry, a fruity shiraz or a crisp, sweet Reisling, it worked very deliciously. When I paired it one time with a big, sturdy, tannic Cab, it didn’t work at all, despite the fact that Cabs and curry usually match up well.