It's a pic of Amontillado, but I had Williams and Humber Oloroso last week, and it is hands down the best thing I have ever bought at a liquor store.
I like fairly dry reds, but fortified wines have the perfect levels of sweetness, flavour, warmth and potency.
Sweetness with wine, and alcohol in general, is very unpleasant when done wrongly, but done right, it's magnificent.
>heterosexual
>"divine"
The problem with sweet wine is that plebs will tolerate cheap stuff even if it tastes like shit, whereas they won't with dry wine. So a great deal of R&D has gone into making cheap dry wine that tastes minimally palatable, but almost zero work goes into making sweet wine that isn't dogshit. The best you can do is maybe Vinho Verde, the next level up might be some lower end Moscatel sherries or entry-level Kabinett rieslings or Alsacian Pinot Gris, in the $20-30 range.
Whereas you can get a plausible knockoff of the Southern Rhone or some various Bordeaux styles of dry red for $10-15. What does that get you in sweet stuff? Maybe some dogshit critter wines with the words "moscato" or "riesling" on them.
I once drank a flagoon of port. It nearly killed me.