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?

salt or sugar?

Needs moar cowbell.

Tomato paste?

Sugar

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

mmm sweet and sour chicken.

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.

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

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.

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.