Wine Asylum

How long should I allow a white wine to age?

208.180.86.56

[ Follow Ups ] [ Post Followup ] [ Thread: Display Email Next ] [ Wine Asylum ] [ FAQ ]

I tasted a white Merlot several years ago and liked it so much I bought a couple of cases of the 92 vintage I was served. I have two bottles left. I vowed to let one age 10 years and the other to be opened when my alma mater won another National Championship in football. My alma mater is The University of Alabama so that shouldn't be many more years. My question is, will I be opening vinegar? Will I be opening a better wine? I majored in Business Management and not wine though I did partake a great deal. Are whites to be opened young and reds aged? Or have I done a good thing? Help please.

Follow Ups:

Re: How long should I allow a white wine to age? - Boswell 08:00:10 08/10/01 (0)
Are you sure it's a white merlot? "White merlot" is a blush wine that I think only recently came into existence, largely to cash in on the popularity of other sweet, uncomplicated blush wines like white zinfandel. These wines are meant to be drunk as soon as they are made, and I can't imagine they'd be drinkable after 10 years of aging. Could you check the label and report back on exactly what this wine is?
Well, now you've done it......... - The artist formerly known a R. Spiskitts 03:21:00 07/31/01 (1)
opinions will vary.
Quality is the key.
Personally, I've had too many disappointments when keeping a white wine, too long. Sauternes and vintage champagne aside, of course. Also, some dry semillon, will age beautifully for 10 yrs or more.
For me, I love good quality whites (�8 to �20) at about 2/3 years old.
There are exceptions, but freshness and vitality are very important to a white wine.
- Re: Well, now you've done it......... - Thatch_Ear 18:54:47 09/08/01 (0)
  Another white that is often overlooked that really demands aging for 15 years or more are the few bone dry high acid Loire chenins.I have had one that was well over 10 and was still young and fresh.I recently bought a 96 from Chenon that was way too tart and young.Similiar in style to the still wines of champagne as far as acid/fruit goes.I guess I have only had a few of those too. Cheers
  David Thatcher

This post is made possible by the generous support of people like you and our sponsors:

Herbie's Audio Lab

You can not post to an archived thread.