Ep 145

You can’t age white wine. Or at least that’s what most people think.

In this episode, that assumption gets unpacked and challenged. While it’s true that many white wines are made to be enjoyed young, that doesn’t mean white wine as a category isn’t capable of aging. The difference comes down to how the wine is made and what’s actually in the bottle.

I’m sharing why white wines change color over time, what oxidation really means, and why browning doesn’t automatically signal a bad wine. I also break down the real factors that determine ageability including acidity, sugar, complexity, and specific winemaking choices. You’ll also learn why grapes like Riesling, Chardonnay, Chenin Blanc, and Semillon are often capable of aging far longer than most people expect.

You’ll hear what an aged white wine tends to taste like over time, and how to feel more confident opening an older bottle, as well as why dessert and fortified white wines often age for decades thanks to sugar, acidity, and alcohol.

So the next time you’re staring at an older bottle of white wine and wondering if it’s still good, you’ll actually know what to look for.

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Episode Highlights:

Why white wine can age
What oxidation really does
Why white wine turns brown
The role of acidity in aging
How sugar affects longevity
White grapes that age well
How flavors change over time
What aged white wine tastes like

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