Quick Pan Sauce with Wine

 One of the marks of a great home cook and professional chef alike is the ability to make a good sauce from the pan drippings, as they are called, and wine or stock.  While the idea is a bit intimidating to some, it is actually the very simple to master pan sauces.  The pan drippings that are a lot of the flavor in this pan sauce come from the bottom of the pan after roasting or sautéing the chicken, fish, beef or vegetables that this sauce is going to put on.  These little brown, caramelized bits are usually stuck to the bottom of the pan pretty good, but there is an easy way to get them all off, right after the pan comes off the heat add some wine and scrap the bottom of the pan with a wooden spoon.  The hot pan will heat the wine so that the alcohol evaporates immediately but it also unstuck the roasted bits from the pan.   This is now a delicious pan sauce made with wine and pan drippings. Of course the sauce can be added to with herbs or citrus or thickened with flour but it is still the same basically. 
Of course things still may need a bit of getting the hang of and it sounds like too much of a culinary stretch than maybe it is best to stick with Will Bullas Wine Art. But for those who want to make their own style of wine art can try again. If the first sauce was bitter than the pan drippings were burnt, this is the most common problem so just try again.