day and here is the verdict:

Chicken in spicy sauce (口水雞) with a Chilean Chardonnay: although the wine is medium bodied with pronounced fruit, the dish was just a notch too heavy for the wine. The wine tasted thin and lost the fruit aroma after the food.

Hunan deep-fried prawns in chilli sauce with Chablis (100% Chardonnay from the cooler region of Burgundy in France). Again the food was too heavy for the wine. It was actually better matched with the Chilean Carmen Gran Reserve Chardonnay 2009.

Sautéed spicy beef brisket in casserole and Châteauneuf-du-Pape from Southern France: The intensely flavoured dish was well balanced by the equally intensely fruit-laden wine. The weight of the food and wine were spot on—seamless!

The key for pairing spicy, or indeed non spicy, food withQ:

What did the English people during the Peasants' Revolt know about the Ciompi Revolt?

The Ciompi revolt started in Florence in June 1378 and the Peasants' Revolt started in England in May 1381, just three years later.
Did the news about Ciompi Revolt reach England in three years?
Did the ruling class in England gain some advantages over the rebels due to a previous knowledge about the Ciompi Revolt?
And what about the rebels? Did they know something about their Florentine mates (I would say "comrades")?

Research (from OP's comment):
I had a look at wikipedia page for Peasants' Revolt and searched for the word "Ciompi" with no result. I was thinking that Simon Sudbury (the Archbishop of Canterbury during the Peasants' Revolt) could know something since he was member of the Catholic Church.

A:

It