After frying some meat, say beef or lamb, sometimes I want to make a red wine reduction.
After lifting the meat out of the pan I turn the heat down to low and add the wine. The wine tends to bubble furiously and reduces quickly. I quickly try to scrape the meat remnants as it goes.
Trouble is, the sauce ends up looking grainy with dark spots in the sauce, and it tastes bitter.
The wine is always wine I wouldn't mind drinking.