That could be a good match but the curry would really not have to be spicy at all. The two flavors I normally associate with Condrieu are lemon zest and dry pineapple -- two flavors that are overpowered by spice. But, if your curry has little or no spice, the lemon flavors of the Condieu might pair well against a curry (particularly a yellow curry).
Of course, I will never stop defending that Germans are the best match for spicy Indian dishes...
"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields