Madeira/Porto

[Jason]

Oops, forgot the cooking perspective. The products Foodie and I mentioned are not really cooking level stuff. There is a level of Madeira that is made for cooking called Rainwater. Chefs dig this as it adds much flavor without adding a lot of fluid to the sauce.
If you are going to cook with port use something labeled ruby or tawny. Also South Africa and Australia make some really good stuff in this level that can also be a good drink.