We've posted on how to make a white wine sauce.  But we'd be remiss in our duties to provide you with wine know-how without teaching you how to make a red wine sauce as well.  A red wine sauce is a richer, more delectable counterpart to its buddy, the white wine sauce.  Just like a white wine sauce, though, it couldn't be simpler to make.  And it is the perfect accompaniment to any pan-fried meats you might be cooking up.  A pan-cooked filet or flat-iron is elevated from good to great with this simple sauce. Red Wine Sauce When you're done cooking your meat, remove it to a warm plate and tent it with foil to keep it warm.  While the meat rests and the juices re-distribute, you have the perfect amount of time to make a great sauce. Pour off all but two tablespoons of fat from the pan. Turn the heat to medium.  Add mined shallots or a combination of mined onions and garlic and a pinch of salt, and saute. Add 2 cups of dry red wine.  Deglaze the pan: bring the sauce to a boil, and stir and scrape the bottom of the pan until all the delicious brown bits are loosened.  Turn the heat down a bit and let the sauce simmer until reduced by half. Pour over a steak.  Serve with the same wine in the sauce.  Bliss!