In fact, port, sherry, Madeira, Marsala and even Edgar Allen Poe's old cask of amontillado are all fortified wines, and all with storied pasts. Port was a sensation when the English first tried it in the late 1600s, and British wine merchants quickly created a monopoly on its export until a slew of scandals forced them from power in the 1730s. Many fortified wines caught on with the upper classes in 18th- and 19th-century England, primarily through their popularity with the Royal Navy, as the wines were well-suited for long sea voyages, resisting spoilage due to their higher alcohol levels.

Unfortunately, interest in fortified wines waned dramatically after its apex, and the quality of many varieties has suffered. In particular, connoisseurs have long looked down on sherry, Marsala and Malaga, considering them suited for the kitchen at best. However, standards have started to rise dramatically in recent years, and both Marsala and sherry are once again attracting attention of fans of fine wine.

The typical process for making a fortified wine involves harvesting, crushing and fermenting grapes in the same manner as regular wine. When about half the sugar has been turned into alcohol, the wine is mixed with grape spirits, or brandy, which stops the fermentation. With port, the remaining wine is aged for a year, then blended with other varieties.

The result might be a bit heavy to consume by the bottle, but the complexity of a well-blended port or Marsala makes a magnificent drink to sip and contemplate. And as a digestif, a glass of port after a good meal is nearly without equal.