On the other hand, I've had a glass of tawny port from the 1970s that Chez Bruce had on the menu at one point that kicked off a fruitless search into every barrel aged fortified wine I could get my hands on to recapture. It had a caramel taste that lingered for 30 minutes or more after the last sip. Amazing stuff.
Firstly, even if you find fortified wines like port a little rich, please don't discount the other wines of the Douro Valley. They make some fabulous reds in particular and are good value.
Secondly, for history buffs, I hand you a rabbit hole. Why do so many of the great port brands have very British sounding names?
Seems like the best way to make money today is to sell to the 0.1%.