I have a batch of mango/chili mead about to bottle and mango/chili wine fermenting too. I used California red chilies and Arbol chilies. The must tastes great in both. Definitely doing these batches again.
I have some Hibiscus Flower/Pomaberry wine in the Primary. It is the most beautiful magenta color I have ever seen, not quite as deep as the prickly pear wine, but close.