Either put the roasting pan with drippings over two stove burners or transfer the drippings, including any bits, into a saucepan and cook. Reduce over medium heat for 10-12 minutes, until the liquid is nearly gone.
Add wine to the drippings and cook for 3-4 minutes, scraping the bottom of the pan as needed. Set the drippings aside.
In a new pan, melt the butter and add flour, whisking constantly. Cook until light brown, about 5 minutes, whisking regularly.
Add in the broth, then add the drippings liquid through a sieve. Bring to a boil and then reduce to a simmer, stirring occasionally until thickened, about 8-10 minutes.