Sip in Style at Divine Vintage, L.A.’s Coolest Wine Bar What began as a love letter to vintage finds is now Santa Monica’s coziest new wine bar. By Allie Lebos • 04/16/25 11:15am ...

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 ...

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.

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 wine (mixture will immediately come to a simmer). Simmer over medium-high, stirring occasionally to loosen browned bits on bottom of skillet, until reduced by about half, 1 to 2 minutes.

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.