What kind of stew/sauce is this?

I saw something on the food network recently about a Chinese restaurant that made a certain kind of spicy sauce. They kept it on the stove for seven years (or something, it was some number of years) and kept adding to it and cooking it the whole time until it became super, super potent. I think a similar idea is used to make some types of port wine. But I can’t remember the name of either of these techniques, so I can’t even get started with google-fu. Any ideas?