"Dan Abel" > wrote in message
...
> 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.

Very silly statement. It is almost all sugar, dry or not.