These white wines age like RED WINES! One of them scored 99 Points by a major wine critic. So how does it taste?
🍷 Gabriel Glas Standart edition (the gold edition is often sold out)
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🥂 Wines featured in this episode:
Movia, Veliko Belo 2015
Château Musar, Blanc 2016
Domaine de Chevalier Blanc 2016
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00:00 Great Whites that aged like RED WINES
01:53 This wine scored 99 POINTS!!!
02:40 Blind Tasting
05:09 The Reveal, How Good was the wine?
✍ Related Article:
#whitewine #grandcru #greatwine
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26 Comments
Age-worthy white wine review with no Bourgogne? Come on!
Only slightly related to points, but I was trying to formalize what I think about wine to cook with (After wincing to use my Craggy Range Sauv Blanc in chicken risotto). Obviously you don't want garbage wine, but for cooking I'm assuming the difference between a low 80s and a 90/91 point wine is negligible (and of course the difference to your wallet is not negligible!). Any way cheers!
Note: Craggy Range having less grassy notes was a little bit of a downside for the dish because I love piling on more fresh garlic at the end when serving, and those two go together well!
Nicely done M!
It took me a while to realize this, but I’ve had more luck with aging white wine than red in my cellar. My wines peak around 7 to 10 years from the harvest date. Any more than that I don’t think is necessary. They are really food friendly, it’s astonishing how versatile they can be.
I’m easily 80/20 white to red. Lots of white burg, lots of champagne and lots of Riesling. The longer I drink the heavier reds feel. Sometimes a red is perfect! But the vast majority of the time I grab white.
Reds I love are old school Barolo, red burg, Cru BoJo and old Bordeaux.
Great channel!
Very interesting tasting. I need to get back to Slovenia and do some tasting. If I had to choose my preference would be white as well. No issues with putting some age if you have the right bottle. Especially the sweeter stuff.
Nice to see Movia on your list. Also have few bottles stocked up in my fridge 🥂
White wines rock and they can age for sure. Thank you for the great video 🙌💥
Great video, as always. I agree that white Bordeaux can be incredible. I just had a 2015 Petit Cheval Blanc last night which was fantastic. Tough to find that wine, but I lucked into it in a local shop!
I love your channel, but please stop with the rating system. Wine is different for all, just because wine is a 99 rated doesn’t mean it’s going to be 99 for everyone.
Hey Matt! I'm glad you made this video. It is right in my wheelhouse. I agree with your points about white wines and bang per buck and some can last a really long time. See Vouvrays from 1929. As I get older and wiser, my cellar has more champagnes, whites and light reds than anything else and I use my reds, cheaper whites and sparklings as cellar defenders. I am also partial to cellaring sweet whites. Cheers!
I think that perhaps the best bottle of wine I have ever had was a Grand Cru Chablis. This was many years ago. I think that it was a Les Clos. I don't recall the producer.
Great point about white wine QPR! I just found a white CDR this week, but it’s actually from Gigondas (as they don’t have an appelation for white Gigondas at the moment)- domaine Grand Romane 2019🎉🎉
Oh also one local store has 2010 Chablis Premiere Cru… the bottling and age has a TON of funk, too much for me sometimes and most people, so only $20 😮🎉
This is a first. I've had the Musar 2016 white. Great stuff, don't forget to carafe it if you drink the whole bottle. Whites are just more interesting than reds. Some of them are also more challenging, especially at this moment in time when we see more bottles of orange wines on wine lists. In addition to that objectively 😉 the best grape in the world you can only make whites out of, of course I'm talking about Riesling. German Großes Gewächs Riesling is outstanding. Cheers!
"Courage is resistance to fear, mastery of fear-not absence of fear." -Mark Twain
I went to a 2020 vintage Bordeaux tasting last month and had the Domaine de Chevalier Blanc along with the Smith Haut Lafite Blanc and a ton of others. The Chevalier Blanc was my wine of the night, explosive aromas and flavors yet such balance and finesse. It really impressed me, never had a white wine like that. My favorite red of the night was Pichon Lalande
I used to drink probably like 80/20 red wine until after we had our first kid; my wife got a distaste for red during the pregnancy (not that she drank – but she couldn’t bear the smell of it) and she never really got back to it after that.
As I most often drink wine in the company of my wife I started to drink more white together with her – and I actually started to lean towards white even on occasions when I’m free to choose whatever I would like. And nowadays I drink around 80/20 white. As you mentioned it is often more versatile when it comes to food – especially when you like food with a bit of a kick (as we do).
Moving from Sweden to south of France did also have a major impact on what I drink – I tend to prefer red during the colder months and there just fewer of those down here as well. 😎
But I must say that we also drink quite a lot other wine as well – mainly sparkling but also orange and rosé as well.
With all that said I have started to collect a decent amount of still white wines in the past couple of years since I got my first own celler – today it’s mainly; White Bourgogne, German and Austrian Riesling, Güner Veltliner and of course White Bordeaux – both dry and sweet.
The median age of the contents of my celler is still to quite young but I have of course had older vintages of wines out on restaurants etc. and I tend to really enjoy wine with some age to it – which also was the main reason for building the celler. And thanks to the celler I have already got some experience how a few years of bottle age really can make a white wine sing.
A few years back I got a few different cases from a great producer in the village I live – most of the wines were great but one case of white did not speak to me at all. It had a bitter taste to it and drank quite harsh. I did regret buying that case at the time and just let it sit in the celler to use it for food instead. After a couple of years I opened up a bottle to use for steaming mussels – I just had a sip before pouring it down the pot; and I’m so glad that I did that.
The wine had absolutely transformed and was drinking beautifully now. I ended up finishing the bottle that evening and used another wine for the mussels. Sent a message to the producer to see if he had any bottles left – but unfortunately he was all out.
Funny how it went from regret of buying it to me feeling sorry for not getting more of them.😂
What does ‘dry aged wines’ mean?
Totally agree about white wines, Matthew. And I love Chateau Musar blanc!
I really don´t get Musar! I´ve drank both their whites and reds from different vintages and while I only hated one vintage that had serious amounts of va even the best ones were never that special. Perhaps I´m missing something. The white Haut Brion though is just a sensational wine!
Great video ! I ‘m really into whites right now not only because they are a best value , but because they are friends with fish and less alcoholic ! Rieslings are the best , but the one that open my eyes was Josko Gravner Ribolla Gialla. Friulli whites are great ! I would like to see a tasting of friulli in your channel ! Cheers !
Oh yes, whites can age very well, but not all of them. Burgundy are super obvious ones, but also the Jura, many Bordeaux (including, obviously, Sauternes), Sicilian whites (carricante, from high altitudes on Mt Etna), Chateaunef-du-Pape, Friulano (Northeast Italy) to name a few. I even had very ordinary wines that you are not supposed to age beyond 3-4 years, which I had forgotten and were getting towards 10, and they were great. Generally, the more round, ripe varietals (like chardonnay) tend to be a good candidate, but then Bordeaux is mostly sauvignon blanc, a varietal that you typically drink young, and the age really well. Relatively high acidity also generally helps, but then again the Bordeaux break the rule with Sauternes. Perhaps the most interesting thing about aged white wines is that the food pairing becomes more complicated. As these whites age, they lose the freshness and zesty taste that typically matches fish and seafood, and this kind of pairing works less well. I tend to look older whites with white meat and soft cheese meals.
I had a 13 year old Riesling recently and it was an absolutely mind blowing experience drinking it.
Thank you again, Dr.. Heublein tasting 1980's DC. So many ancient wines! The best – 1864 Le Montrachet Tete de cuvee, Chat. de Beaune – perfection (an ecstatic stranger shared his glass!😇Can you imagine?), 1858 Meursault Charmes almost as good! Yes, they were ancient, but so brilliant and penetrating, fresh but MOLTEN Gold, Shocking!. Thank Heaven for folks who love wine so much – you. Keep doing it, please.
I got into white wines after red wine, as I had one or two bad experiences with white wine. But my wife an I definitely drink more white wine, as summer in South Asia (Taiwan) can last for 6, 7 months.
In summer, the last thing you want is a big, heavy red. We've found that it overheats us, and it's very uncomfortable. A crisp, fresh white wine in summer is very refreshing.
Our palates have changed as my wife craves more rounded, oak aged creamy whites. While I generally enjoy flinty, high acid whites; our collection is more diversified now.
Totally agree with you about lighter red wines, I find and drink more of them these days. Mencia, Schiava/Trollinger, PN, Kadarka, Kekfrankos/Blaufrankish, Beaujolais, etc.
As you said, they are easier to pair with food and generally softer on the bank book as well, ha! 😀