Tonight I tried to make a quick pan sauce after searing a NY strip in a
pan and finishing it off in the oven. Pulled the steak out, added butter
and shallots - let cook a few - then added a small pinch of flour - let
cook then added red wine (Hardy Cab $9ish). Well what I wound up with
was a pan sauce that tasted like sour grape juice. I always get great
tasting pan sauces with chicken stock or beef stock but I can't seem to
get a sauce made with wine tasting anything but sour. Am I missing
something here?

~john