Port is a "fortified wine." Brandy is added to the wine to stop fermentation before the yeasts eat all the grape sugar, thus yielding a sweeter wine and higher alcohol content.
True Port comes from Portugal (the Duouro region, to be exact). But since winemakers in other countries have taken to producing "Port," Duouro Port makers have started to call their Port, "Porto," or "Oporto" (from the city in Duouro).
There are two main categories of Port: Vintage Port and Wood Port.
Liquor in the front, Poker in the rear
Port can indeed give hangovers if you aren't carefull. It's a great social wine, good for the classier side of parties, and in england especially there is a lot of traditions surrounding it. A very good cigar drink; goes good with AVO Classical Robustos, Cuesta Rey No.7 Centennials, and H. Upmann Special Selection "After Dinner" Cigars.
I'm a little bit of a Vintage Port type of guy, my oldest bottle is a 1896 Dow's, and I have five bottles of 1950 Fonseca that I'm saving for a rainy day. When winter rolls around, try warming up the port just a *tiny* bit, it chills nicely on warm days as well.
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I'm curious about people's personal likes or dislikes about these two? Which do you prefer? What is best for dinner, or for dessert? What do you usually drink? (for other people to relate to) Just curious...