Teriyaki Chicken and Pinot Gris

A Japanese dish and a dry Alsace white wine with an expressive nose of stone fruits and a spicy note create a full-flavoured pairing!


  • 250 g chicken
  • 1 teaspoon ginger
  • 3 tablespoons soy or Tamari sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon sake
  • 1 tablespoon Japanese vinegar
  • 1 teaspoon sugar 




  1. Step 1: Mix the ginger with the soy sauce, Japanese vinegar, sake and sugar. 
  2. Step 2: Add the chicken pieces to the sauce and mix well to coat the meat.
  3. Step 3: Cover and leave to stand for 20 minutes. 
  4. Step 4: Remove the chicken from the marinade and drain.
  5. Step 5: Set the marinade aside.
  6. Step 6: Heat a little oil in a wok and sauté the chicken pieces over a high heat until lightly browned.
  7. Step 7: Brush the chicken pieces with marinade.
  8. Step 8: Simmer until the chicken is cooked and the sauce becomes syrupy. 
  9. Step 9: Serve with rice and vegetables.