Deglazing with Wine

By Paul Carfagnini

We're hoping to add a little cheer to your day.  We all talk about wines to drink and ways to match wine with food, but here’s a tip to enhance your culinary experience by cooking with wine.  

Deglazing is a cooking technique to create a simple sauce with wine.  

When you have finished roasting or sautéing meat, poultry, or fish, simply drain the excess fat, then pour in a few tablespoons of wine to the pan, and using a wooden spoon, scrape the caramelized brown bits off the bottom of the pan.  

The remaining sauce is usually concentrated with flavour and complements the wine to pair with the dish.  You can also make stock with wine as an alternative to the water that is normally used.  

Use red wine for beef stocks, while white wine is best for poultry, seafood, or vegetable stocks.  Now you’re cooking with wine.