For The Love Of Port

I know we all love Port, but there are some well loved port-style wines out there that don't come from the Douro. What's your favorite? Do you drink it as a Port substitute or in other circumstances?

I like Australian "stickies" and just about any white dessert wine. Riesling BAs or TBAs, or Tokaji would probably be my favorite, if those count.

I wouldn't count those, but I like them too.

While I really like them as well, I think I'll draw the minimum requirement at fortification. The inspiration comes from a very pleasing D'arenberg Shiraz "port" that went on close out for $7.44 at my LWS.

Recioto is out. And besides, the last few old ones I tried (both from the 70s), didn't impress me. I have had some nice Rivesaltes and Banyuls, nice enough that I just bought some more of those, but I still prefer VP. Some of the US pseudo-ports, while not quite Port-like, are wonderful tasting. I'm reminded of the Ficklin we tasted at the FTLOP 1983 horizontal. I've found others, usually from producers that just make something like this as a side item, to be a mixed bag. "So were you going for a tawny or ruby style?" "Ummmm ..."

I have to say, the '83 Ficklin, while obviously not a VP, was delicious. I've found their rubies to be vey tasty in general

Bradley Bogdan wrote:While I really like them as well, I think I'll draw the minimum requirement at fortification. The inspiration comes from a very pleasing D'arenberg Shiraz "port" that went on close out for $7.44 at my LWS.

D'arenberg isn't exactly known for fortified wines. I'm a bit surprised that it makes it to the US.
I do drink a bit of different stuff, (unsurprisingly) mostly Australian fortifieds but sometimes a bit of sherry as well.
The one I really like, and the one that really got me started on vintage port style fortifieds about 20 years ago is Stanton & Killeen vIntage fortified from Rutherglen.
I opened one of my original purchases from the winery last year (a 1992) and I wish I had bought 2 dozen instead of 2.

Um, Port like substitute that must be fortified ... hmmmm

MADEIRA.

not sure if it qualifies, but I enjoy vin santo.

Actually, I'd say that Port is a Madeira-like substance!

That said, other fortifieds that I like include Setubal, Ficklin (from California), Rutherglen Muscats and tawnies, Sherry and PX.