Interesting experiment and I’d probably have gone with your selection myself. Pinot Noir certainly too light , the Bordeaux isn’t complex enough but the Spanish would have hit the mark.

Generally something a bit spicy or floral works well with curry - it’s the sauce you’re matching rather than the meat actually- so agree that Gwertztraminer, Torrontes or a decent Riesling would be good.

But as ever with wine, it’s your choice that matters.