Marsala

Oxidised sweetness reduces into a syrup the pale meat cannot make itself.

Fat carries the oxidised fruit; the wine keeps the cream from being flat.

The oxidised wine sugar is what makes zabaglione taste older than it is.

Mushroom water plus fortified sugar reduces to a sauce with no stock needed.

Same pan-sauce trick as veal, and the darker meat takes more sweetness.

Sweet allium plus sweet wine reduces past cloying into savoury.

Custards need the wine as acid, not flavour. The sugar is the vehicle.

Sicilian pairing by default; oxidised wine and toasted kernel share benzaldehyde.

Fresh sheep curd is bland on purpose. The wine gives it a spine.

Sweet, salty and slightly oxidised is exactly what soft offal needs to read savoury.

Both carry a dried-apricot lactone and a tannic grip at the very end.

Fermented sweetness and oxidised sweetness are the same Maillard family.