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!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.