When you try it be aware that there are different types, sweet, semi dry and dry. The ones I like are a on the sweeter side. Port is made in Portugal by fermenting the grapes to a certain poin then fortifying the wine with brandy to stop the fermentation and leave some residual grape sweetness. To me the dryer ones are to medicinal tasting for my liking.
Here is a picture of the glass.
Also an interesting note on the serving of port;
"Traditionally, the wine is passed "port to port": the host will pour a glass for the person seated at their right and then pass the bottle or decanter to the left (the port side); this practice is then repeated around the table.
If the port becomes forestalled at some point, it is considered poor form to ask for the decanter directly. Instead, the person seeking a refill would ask of the person who has the bottle: "Do you know the Bishop of Norwich?" (after the notoriously stingy Bishop). If the person being thus queried does not know the ritual (and so replies in the negative), the querent will remark "He's an awfully nice fellow, but he never remembers to pass the port."
A technical solution to the potential problem of a guest forgetting their manners and "hogging" the port can be found in a Hoggett Decanter which has a rounded bottom, which makes it impossible to put it down until it has been returned to the host, who can rest it in a specially designed wooden stand known as "the Hoggett."
In other old English traditions when port is decanted, commonly at the dining table, the whole bottle should be finished in one sitting by the diners, and the table should not be vacated until this is done."
Sounds like a lot of fun doesn't it????