TKI67

Super Member
Are you referring to the stuff I add to my spaghetti sauce? It invests the final brew with a slight sweetness and noticeably knocks back (no pun intended) the acidic index of the sauce. 😃
It would certainly add sweetness. I cook with fortified wines a lot, mainly amontillado Sherry (not as sweet as Shooting Sherry but much more robust than a fino), Marsala, and Madeira. For generic spaghetti sauce like a marinara I usually go the other direction and use a bright white to amp up the acidity. The idea of a sweet Sherry in a red sauce is intriguing. I may just give it a try! Thanks!
 
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