— Anna Marie Trotman

So I deglaze often with wines. Um, typically when I'm doing, um, especially in holiday times, I'll do, uh, deglaze mushrooms and onions with white wine. And, um, I think it's, my mom told me this many years ago as a cook is you should be cooking with the same wine you'd be drinking, right? So you'll get the flavor, um, you know, as you're drinking the wine later on. Um, but if you're de glazing, you're getting rid of the alcohol that's actually into it, but it's also bringing that flavor up to another level. So, uh, typically I'm going to, um, deglaze with a white wine. Now I might have a, um, I might cook, like, I'll do like a, a boon with a red wine. Um, you know, I don't do a beef boon. I'll either do a Satan boon or I'll do a portobello boon with red. Um, so I deglaze a little bit in that dish with it. But typically the whole thing is just cooking in the wine and stock mixture. Um, so that's typically the only time I'm gonna be de glazing with a red wine. Um, more often than not, it's going to be a white wine. Um, and that is just going to bring, again, that white wine will bring out a whole other element of flavor that you wouldn't get if you're de glazing with water or something else. Um, you can also deglaze with like beer and stuff. That's just not something I typically do. I'm not a big fan of the taste of beer, so, um, and I don't drink beer often or anything like that, so it's not something I typically use to be de glazing with and that flavor profile.