Derivative Brown Sauces Based on Fortified Wines

Most fortified wines used in sauce making have a large amount of residual sugar that remains in the wine after fermentation. Whereas red wines will become acidic if overly reduced, fortified wines, if used carelessly, are liable to make a sauce too sweet. Because different styles and brands of Madeira and port have different amounts of natural sugar, do not blindly follow a recipe for these sauces, because each wine will behave slightly differently.