Generally speaking the Sommelier's worst enemy is actually high levels
of sugar in the sauce. Making the wine's acidity seem
higher than it really is and since most wines are
already dry and high in acidity this is almost never
a flattering thing. But when you do encounter sugar in
the sauce there is one way to solve the problem.
To pair it with a wine that has equal or
higher sweetness. it sounds like it might make the combination
too sweet but one plus one does not equal two
when it comes to your senses. Sweet wine and sweet
food actually tastes less sweet together then they do apart.