Pastry chefs "or not" and wine

Port and Sauternes have distinctive flavors on their own, and I almost feel as though if I tamper too much with it, I'm doing it a disservice. I might use a wine like that to marinate fruits, or to finish off a sauteed dessert. I might even soak a financier in a Sauternes syrup. But I've never gone much deeper than that. One wine that I've only tasted a couple of times, which falls into the same flavor category, is Tokay. Again, I wouldn't take it too far away from it's original state. It's just too special on its own.

This is an area where I still have a lot to learn.

Yes, I'm referring to the Hungarian Tokai, Tokaj, Tokay...

I use liqueurs much more often than wine in pastry. I love Calvados in apple tarts, Frangelico in a soaking syrup, Creme de Cassis in raspberry sorbet...