There is magic in the deglazing of a pan. All those crispy, flavorful brown bits stuck to the bottom just get sucked right up into the sauce. Especially when wine is involved, then it gets really good. It’s so magical that I can’t help but sneak wine into so many dishes. I love flavor and I refuse to leave any behind.
But, believe it or not, not all food is improved by wine.
Like spicy chicken fried rice.
Definitely not improved by wine at all.