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Pairings: Curry with gewurztraminer

Our Wine of the Week, Gundlach Bundschu 2013 Sonoma Coast Estate Vineyard Gewurztraminer ($22.50), is a beauty, a classic both of the varietal and of the region. If you called this wine iconic, you would not be wrong.

It's as fragrant as a tropical garden after a soft rain, with swirls of jasmine, citrus flower and frangipani wafting from the glass.

A pretty floral quality persists on the palate, with flavors of mango, pomelo, fresh lychee, star fruit, orange and ginger giving the effect of a liquid bouquet. Acidity and bursts of mineral flavors keep the wine invigorating. The finish lingers pleasingly until your next sip.

The wine is wonderful with all manner of Asian cuisines. It is also good with barbecue, especially pork barbecue of almost any tradition, as it can stand up to heat without going bitter.

This lovely gewurztraminer is also the first wine I came to know and love by name, many years ago, when Sonoma County was still a well-kept secret. Back then, I had just returned from India and was learning to cook the foods I had enjoyed there, lentil stews known as dal, all manner of curry, handmade chapati, an Indian flatbread, chai and homemade chutneys. Whenever I taste this wine, I am taken back to that time and today you are going with me.

<b>Simple Chicken Apricot Curry</b>

Makes 4 to 6 servings

<i>3 tablespoons peanut oil

8 chicken thighs, boned, cut into 1 1/2-inch pieces

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