The trick to fantastic gravy is good ingredients. Real gravy needs the tin a roast has been cooked in for real flavour. Make sure you pour off any excess fat before you start and take your time stirring the roux to avoid lumps!
Pour off any fat from the juices in the roasting tin. Put the tray on a low heat. Add the flour and stir it into the fat to make a roux. Stir for a few minutes, then gradually add the wine and bubble together.
Add the stock, and stir and bubble to thicken. Add any extra juices that have drained from the roast meat as it rests. Season if it needs it.