The resulting pan sauce is similar to the 50/50 mixture of vinegar and juice, but with a bit more acid, and some funky fermented goodness that makes for a more interesting pan sauce.

Add to non-reactive pan with full bottle of plonk and 1/2 cup of brown sugar. Heat slowly and stir. When it’s steaming but not yet boiling, add 2 oz. brandy, stir again, and serve with lemon wedges.

Method: Mix seasoned flour ? 1/2 cup flour, tarragon, salt and pepper. Dredge chicken in the flour. Brown lightly in olive oil and butter. Add mushrooms, onions and wine. Simmer covered for 25 minutes ...

As it sizzles on high heat, the mixture melts into gravy. You can really turn heads this holiday season by deglazing your pan with wine instead of beer, broth, vinegar, or water.

This time, though, I decided to experiment with a wine I had never tried before, the Picolit 2009 from the Livio Felluga winery in Friuli, Italy.

Claret is another top choice when it comes to lamb and Majestic scores well again with Ch. Fourcas-Dupré 2006, Listrac Médoc (£12.99). This is a cedary, savoury, cassis-rich wine that is ...

When the shallots are sauteed, deglaze the pan with red wine, and scrape any of the brown bits from the bottom. Now, this is the tricky part: After the pan is deglazed, allow it to simmer until ...