Aging Whites

How many of you have been down the wine aisle at the grocery store and seen those dusty, old whites of four or five vintages ago just sitting there sadly untouched? There are many of those lonely whites out there and honestly, some of them should stay there rather than going into your shopping cart. But some, a select few, are rare gems, true diamonds in the rough. I found one recently, a 2002 Sonoma County Sauvingon Blanc from Simi. 2002 is not that old but it is for being on a grocery store shelf. So how do you know which ones are the good ones? It's a lot of luck but there are a few things you can do to increase your odds. Look at the wine. If it's heavily browned don't buy it. A little golden hue to the wine isn't bad but you don't want the extreme. If the wine is in brown glass, check it against another wine of the same varietal and same color glass. Also, don't buy anything with floaties, or a hazy character. Another good tip is to check the cork. Make sure it is flush with the top of the bottle. The most important things to remember in aging white wines are the cork and acidity. A white needs to have a good cork in it otherwise too much oxygen transfer will cause the browning we do not want. The acidity is important because as the wine ages the acid drops and the wine can become flabby.

So how was this wine you ask? It was great! Sauvingon Blanc naturally has good acidity and upon opening the bottle I found the cork in excellent condition.
Color: Slight golden or hay color and clear.
Aroma: Pear, Mango, and hazelnuts with a leathery quality. The first two characters are from the varietal, the second two are from aging.
Palate: Great acidity and a long finish. Lots of fruit on the body with a good tartness.
Overall: As a Sauvingon Blanc its just okay, but as a cheap find on the lonely white shelf I enjoyed it very much. I give it a B+