When you hear Rhone, you probably think of red wine. The deep yellow juice delivers bold, sweet, nutty aromas and takes hold of your palate with with nutty, maple syrupy, spicy curry-like flavors. This strange wine comes in a squat bottle that holds 620ml, which represents the amount of fermented wine leftover from a liter of pressed juice. After bottling it will remain fresh for 10-20 years or much longer. Vin Jaune is made from Savagnin grapes, and vinified in an oxidative style for a minimum of six years. You probably don’t want to serve this to your Chardonnay loving mother-in-law (or do you?). Just like White Rioja it’s high on the, geeky, hipster-sommelier swigging scale. ![]() The remote, miniscule Jura region in France delivers a white wine called Vin Jaune. Here’s one for adventurous types who enjoy diaper-pail-smelling cheese, postmodern literature, and extreme body piercing. These wines are known for developing lots of nutty and oxidative flavors of grilled pineapple caramel, honey, hazelnut and smoky oak. It shows a drastically different side compared to its unoaked, made-for-early-enjoyment “Joven” sibling. They follow the same strict classification sytem of Rioja, and a Grand Reserva Rioja Blanca spends around six months in oak and four years aging. This is some geeky stuff. White Rioja is traditionally known for its old-school, oxidative style that makes it sort of an acquired taste. It only accounts for 10% of Rioja’s production, so it’s not exactly easy to find. Wines from the Côte de Beaune region (specifically Meursault, Chassagne-Montrachet and Puligny-Montrachet) take on a fleshy, creamy style thanks to the warmer weather and preference for oak aging. Chablis has a colder climate and limestone soil that infuses the wines with a rippling, age-defying acidity and briny minerality. Many Premier Cru and most Grand Crus make for the best choice, and you should look to the Côte de Beaune and Chablis if longevity is your aim. Some people like to wait 20-30+ years before opening a bottle, although oxidation seems a common nuisance as they age. Wait 5-10 years and you might find it entered a completely new dimension. New World Chardonnay is generally best when young, but good White Burgundy is a whole different story. One of the most unique aspects of an aged Riesling is the development of a petroleum/kerosene aroma and flavor that some people absolutely love. Thanks to its bright acidity, a quality dry version can rest easy for 10-20 years or more, while a semi-dry or sweet Riesling can easily push 20-30+ years. Riesling makes a strong case for offering the most dynamic and interesting evolution with time. Expect more focused honey, nutty, and sweet lemon creme flavors to stand out with age. The best vintages bring high acid and sugar levels, along with low water content and unique acids from the botrytized grapes. If you want something to gift a grandchild, Sauternes might be your best bet. Some of the very best examples can age gracefully for decades. Heck, some collectors of Chateau Haut Brion swear that the Haut Brion Blanc is more ageworthy than their First Growth Red. Stick to higher end producers from Pessac-Leognan, which can show their best side after 3-5 years. White Bordeaux is made from Semillon and Sauvignon Blanc, sometimes with a little Muscadelle and Sauvignon Gris added in the blend. It’s often aged in oak which can lend more phenolic compounds that help preserve it longer. Savenierres often brings high alcohol and high acidity, two key components that help it age well. Dry Chenin Blanc can remain in the cellar for 10 years, while the sweeter Vouvray Moelleux can easily be kept for decades, a lifetime even. In particular, Vouvray from the Touraine region and its pumped up brother Savenierres from the Anjou of the Loire Valley make excellent choices. Over time they can evolve dramatically, developing much richer notes of stone fruit, honey, straw, beeswax and other darker notes – think earthy, truffles, and roasted coffee. ![]() Some whites, like a Mosel Riesling for example, might start out with gentle, almost imperceptible aromas.
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