In article
>,
Ranée at Arabian Knits > wrote:

> In article
> >,
> Cindy Hamilton > wrote:
>
> > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
> > much more likely to add an equivalent volume of wine. Sugar doesn't
> > belong in pot roast.
>
> Just playing devil's advocate here, but doesn't wine add sugar?

To my taste, when adding wine to a beef pot roast, it should be dry red
wine. There should be almost no sugar in the wine.

--
Dan Abel
Petaluma, California USA