Some of the ingredients like the Tamari sauce and brown sugar are subjective because they create the savory sweet flavor of the sauce so it really depends on your personally preference and the type of Tamari you use. I suggest using a full bold flavor one. It can be made without the Madeira but I think it really does make the flavor excellent. As always choose a wine you can drink with dinner. My preference is a 15-20 year aged Madeira.