by Fred McMillin
for February 18, 1999


Curry with Gewürz


A cook named McMurray
Got a raise in a hurry
From his Hindu employer
By favoring curry.

...Ogden Nash

Chateau St. Jean  
Critic Robert Lawrence Balzer in December 1977:
Gewürztaminer has the racy pungency of that succulent oriental fruit, fresh lichee-nuts...and it can stand up to curry, refreshing the palate.

Chateau St. Jean 1976 Sonoma County Gewürztaminer—Out of about two dozen Gewürz bottles, this is the only one I gave 20 points, deserved for the total perfection of this wine...in fruit/acid balance, unobtrusive residual sweetness, and varietal character. A spectacular wine!

The Rest of the Story

Mrs. McMillin and Mrs. Lee
Mrs. Lee, right, with Mrs. McMillin, Singapore.

Curry with Gewürz has long been a favorite in our household. Our curry powder was given us some time ago in a large, sealed jar by Mrs. Lee, the mother of Singapore's prime minister, after a week of cooking lessons in her home.

Our Gewürztaminer frequently is from the hallowed Chateau St Jean. We, and my panel, just tasted the 1997 model of the Sonoma St. Jean that captivated Robert Balzer two decades ago. HIGHLY RECOMMENDED, particularly since it weighs in under $10. Contact Nicole Breier, Public Relations Director, (707) 833-4134.


A confession. Before Mrs. Lee taught us the charm of Singapore curry, my 1965 tasting notes show we had our Gewürz with French bread and grilled pigs feet! To try to preserve the illusion that I have good taste, I didn't mention this at a tasting last year with Robert Balzer!

Note: For much more about Chateau St. Jean, see the May 4, 1998 WineDay titled "In A Class by Itself".

About the Writer

Fred McMillin, a veteran wine writer, has taught wine history for 30 years on three continents. He currently teaches wine courses at San Francisco State and San Francisco City College. In 1995, the Academy of Wine Communications honored Fred with one of only 22 Certificates of Commendation awarded to American wine writers.


WineDay Annex

More articles by
Fred McMillin


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