In a large saucepan, combine the turkey stock, Somerset Ridge Ruby Red and shallots and bring to a simmer.
Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.
Strain the stock into a large bowl. Wipe out the saucepan.
Melt the butter in the saucepan.
Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.
Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer.
Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.
Stir in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper.
Add more fish sauce and Worcestershire sauce to taste.
Serve hot.
