made beef burgundy tonight, added a little flour to thicken up the sauce. it tasted great but the sauce had a kind of dull grey sheen to it. any tips on how to get it back to that original shiny wine colour?
will there be any ridges or stitching down the sides of the belt? trying to decide whether to go for a more casual 1.5" with jeans if no, or if there is, maybe a slimmer version to wear with dress pants.