JC (NC) wrote:I'm considering pairing a German Riesling Kabinett with chicken tenders in a teriyaki preparation. Do you think the Riesling would complement or clash with the teriyaki?
Depends how strong the teriyaki/soy sauce component is in the final dish. In my view, the darker the sauce/the more prominent the soy flavor, the tougher it will be for a white wine. But since terikayi is essentially sweetened soy sauce, I could see the sweet components playing well with a Kabinett if the soy elements are in the background. (Not sure what else you're doing, but finishing sauce with butter/dairy and maybe citrus might help).