Deglazing simply refers to the process of pouring wine into a hot pan to loosen all of the flavors caked onto the bottom of the pan. You do not want to do this if your recipe has burnt as these are not good flavors. But, in most dishes that call for deglazing if you have properly cooked the ingredients, they have not burnt but have dried out. When the ingredients dry out, they concentrate and intensify in flavor. Very tasty for most dishes! Do not leave these nuggets of flavor in the bottom of the pan.