Gravy using Wine

1. Combine 4 cups stock, 2 cups wine, fresh rosemary, thyme, sage, and parsley in a pan.
2. Simmer over medium heat until liquid reduces by half, 35-40 minutes. Strain into bowl; discard herbs
3. Wipe out pan, then melt 6 tablespoons butter over medium heat. Whisk in 6 tablespoons flour to create a roux. Cook over medium-low heat until light brown.
4. Add stock reduction to pan a little at a time, whisking to combine. If using pad drippings remove fat then add to mixture, whisking to keep gravy smooth.
5. Season with salt and pepper

Use white wine for poultry gravies and red wine for beef and port.