Messing Around With Fortification

My Society of Wine Educators study group has been moving along at a medium pace. Things like sickness and baby showers have been getting in the way.  But we’re about to get back on track and address winemaking for still wine and sparkling production.  Then the next class will be fortified wines.  The study guide spends time on the different styles of Sherry, Port, Madeira, and several lesser-known wines.

We plan on tasting through a handful of fortifieds, and I’m wondering if anyone has suggestions on the most important ones to sample?  Keeping in mind, we do have a budget…

I was thinking a couple different styles of Sherry: fino and oloroso.  Port: tawny and ruby, which are both barrel-aged, and it would be nice to try a bottle-aged, but I’m scared vintage will be too expensive.  Maybe Ryan and Gabriella can help here? For Madeira, I really have no idea where to start. Verdelho, Bual, Malmsey? And Marsala has only spent time in my food, not in my glass.  The others seem less urgent: Malaga, Montilla, and Vins doux naturels.

Therefore, if we want to taste six or so, which ones do you think most important?

Image source: Farley Walker