Lemon Teriyaki Chicken

Do you mean you added garlic and more sugar (and I assume lemon) to a prepared teriyaki sauce? Usually to me teriyaki implies mirin, soy sauce, and ginger. My initial instinct would be very light red. But if lemon is prominent, then I think you're on the right track with white wine. Personally, I'd probably go with an inexpensive Macon (Chardonnay), but you could try a NZ Sauvignon Blanc, an Austrian Gruner Veltliner, or many others. I'd stick with higher acid wines for the most part. If the sweetnss is prominent, then choose a white that isn't totally dry- an off-dry German Riesling or Loire chenin blanc maybe.

DaleW wrote in news:cb703f2d-dae1-451e-a3f5- snipped-for-privacy@l16g2000yqo.googlegroups.com:

Dale Correct, that is exactly what i did. The garlic and sugar was apart of the recipe. I thought it was worth mentioning, in case a the wine might have been different, for different ingredient. The lemon was not that prominent, but it was there.

You stated a very light red, could you give a few examples of grapes or vinyards.

Thank you for all your assistance.

P.S. The french table wine was called Fleur de Soleil (not Loleil).

Some examples of lighter reds might include Grignolino, Ruche, Schiava from Italy. Gamay from Touraine or Beaujolais in France. Zweigelt from Austria. Most of these can make weightier examples too, but odds are in your favor. Some are grown in New World too. Best is to ask at a good wine shop. If not too sweet or lemony, these might do well.

Of course, you could modify recipe to go with wine.If I were serving Riesling, I might add more ginger to the sauce.

There's no perfect answer, try a few and experiment!