Recipe advice

[Dusty Chalk]

So I made a second batch of Peter's Purple Chicken, only this time I used a white zinfandel (Frey), almost a rose'. I tried to make a rue with the leftover wine (+ flour + butter), but it turned out a little tart. What can I add to combat the tartness, any recommendations?

[grawk]

salt or sugar?

[JBLoudG20]

Needs moar cowbell.

[Duggeh]

Tomato paste?

[saint.panda]

Sugar

[Dusty Chalk]

Not sugar -- then I'll just get a sweet-and-sour sauce.

[JBLoudG20]

mmm sweet and sour chicken.

[deepak]

mangos

I don't know if Reks is joking or not. But this is a great suggestion. Mango curry is delicious and would probably make for a very yummy chicken baste.

[postjack]

Add a bottle of Dale's and a $7 ribeye.

[Dusty Chalk]

I don't know if Reks is joking or not. But this is a great suggestion. Mango curry is delicious and would probably make for a very yummy chicken baste.

Curry actually sounds like a good idea. I might try that.

[Augsburger]

Did you brown the rue to a maple or milk chocklate color before adding the Zin? Sometimes the flour can tarten up the taste unless it is mellowed out with browning. Zins tend to have a fruitier taste and finish so they should not be imparting any sour taste.

Mangoe chutney or the curry are excellent suggestions btw.