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(Kathy in NZ) writes:

>On Tue, 06 Dec 2005 15:49:35 -0600, Damsel in dis Dress
> wrote:

>>Is that cabernet stuff considered dry? Can I dump some into Harry's
>>Tomato Sauce without ruining the sauce? I tasted the wine (Gallo) and
>>there's no way I could drink it. I'm a wuss.
>>
>I assume it was cabernet sauvignon. Yes, it's dry. It will be fine in
>Harry's sauce.

Gallo's hearty burgundy is my favorite for spaghetti sauce, but I've
used Gallo's cabernet sauvignon and it's very good. Sometimes it gets a
little acidy or metallic tasting so I add a little milk or sugar to the
sauce to tame it down. Should be good.
Now I'm jealous -- it's snowing really hard here so I have to make do
with a can of Ragu tonight when I really want homemade sauce!

Stacia