Oh Ginger, Cabernet is definitely dry....yum. It should work well if you don't want sweet.

What recipe are you trying?

Stacy

Dry, for sure. Am sure your party will be great no matter what you are cooking. Experimenting on your guests, are you?? A gal after my own heart!

To my taste cab is not sweet, one of my top choices for red cooking wines. My absolute favourite is a bold Chianti which I believe is called sangiovese outside of Europe. however I'd rather drink the Chianti and cook with the cab! LOL

Of course, I'm experimenting on them. I always do & they're used to it anyway. LOL I'll have 2 entrees in case it's disgusting. If it's good, I'll post it. If it's not, I'll post it with a warning. Thanks! Cabernet it is, then.

It's dry and a great all-purpose wine for cooking. You should have good results with it, Ginger.

You're killing me with the suspense, Ginger. what's the recipe. Fess up.

What're you going to do with the leftover wine? Want my address?

Ginger, if you have any leftovers, you might like this recipe (yah, yah, you can leave out the raisins):

GREEK BEEF STEW (2-3 servings)

1 lb. lean beef stew meat, cut into 1 ½ inch cubes
Salt and freshly ground black pepper
3 Tbs. butter
2 medium onions, coarsely chopped
1/ 2 bay leaf
1 small stick of cinnamon, broken into 2 or 3 pieces
¼ tsp. whole cloves
2 Tbs. dark raisins
¼ cup dry red wine
2 Tbs. water
½ can (6 oz. size) tomato paste
1 Tbs. wine vinegar
2 tsp. brown sugar
1 clove garlic, minced
¼ tsp. ground cumin
(¼ tsp. dried mint, crumbled or 1 ½ tsp. finely chopped fresh mint) optional

Season meat generously with salt & pepper. Melt butter in Dutch oven or heavy casserole. Add meat and turn to coat on all sides with butter. Arrange onions, bay leaf, cinnamon, cloves and raisins over top of meat.

Mix remaining ingredients and spread over casserole contents. Do not stir. Cover very tightly and bake at 325 degrees for about 1 ½ hours. Stir sauce gently when serving.

Woodie, it calls for 4 cups but if you want to come down, there will be plenty of wine served with it. Ruthanna, that looks very good & you're right - no raisins in this household.

You're killing me with the suspense, Ginger. what's the recipe. Fess up.

I'm curious too.