Generally speaking do you prefer the dry style of Port or sweeter style?

[Roy Hersh]

Forget the old Dow vs. Graham argument of dry vs. sweet and just look at the big picture. Do you consider yourself one to better appreciate Ports that are dry or sweet, and what other brands do you find fit the style that typically fits your flavor profile in that regard?

[Paul Fountain]

In my limited experience, I lean towards the drier styles, and I like it when there some tannins there to dry out the finish. Having said that, I also enjoy a sweeter style if there is abundant fruit flavours. I'm not that fussy really!

[Moses Botbol]

I can say I don't have a preference. There are few ports I do not like and if there's a house/producer I don't like, I am sure they could offer me a bottle that would change my mind. The range is so small for the majority of producers that I am not really sure which one is dry or sweet beyond the folk lore.

[Todd Pettinger]

Generally speaking, what drew me to Port in the firs place was it's sweetness. I am a sweet guy. However, I have since learned that, done right, dry red wines (and drier style Ports) can be just fine too.

In Port, I don't have a defined preference except it has to be "good" - insert broad, sweeping qualifier state,net on what "good" is, here!

[Glenn E.]

I tend to prefer the sweeter side of Port, but the lines aren't drawn clearly in the Port world. Everyone has heard that Dow's Ports are drier and Graham's Ports are sweeter, but I have encountered the occasional Dow that I found to be sweeter than a Graham.

And it's possible for a Port to be too sweet. Yeah, I know, away.

[Lamont Huxley]

I would have to agree with the consensus here. The things I look for in a port, or in any wine for that matter, are balance and complexity. I don't really have a preference for a sweeter or drier style as long as the sweetness is in balance with the rest of the elements.