On Thu, 17 Dec 2009 20:03:25 -0800, Dan Abel > wrote:

-->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.


Possibly a merlot or a cabernet sauvignon, merlot is my choice.