Déglacer (deglaze)

This is the initial process of deglazing. You might've been aware that this is the treasure in cooking, as I like to re-use the pan or re-use the water (turned into broth) after cooking meats (beef, porks, poultry). I did it instinctively simply because it's add more flavour to whatever dishes I made. Then I really learned it from Julia Child when preparing for the bourguignon sauce. So actually, there is a technique to that purpose. As quoted from page 11 of Mastering the Art of French Cooking: "After meat has been roasted or sautéed, and the pan degreased, liquid is poured into the pan and all the flavourful coagulated, cooking juices are scraped into it as it simmers...."

This is important and once again, a "treasure" in cooking. Here it is, deglazing with a cup of pinot noir. As Julia said, use the wine that you'd like to drink not the cooking wine. Pardon my old-ugly-almost-dead stove.