White wine should be drunk young - shouldn't it?
In a recent podcast with Nikolaus Saahs from Nikolaihof in the Wachau, we delved deep into the philosophy of white wine ageing. A central topic was the long maturation of white wine on the fine lees in wooden barrels. According to Saahs, this process not only gives the wine a remarkable complexity, but also an impressive longevity of the white wine.
In the world of wine, there are few places as deeply rooted in tradition and expertise as Nikolaihof in the Wachau. As the oldest winery in Austria, with roots dating back to the 15th century, Nikolaihof has developed a distinctive approach to winemaking under the management of the Saahs family.
Riesling over 16 years on the lees in large wooden barrels
Ageing on the dead yeast is a traditional method that has been practiced at Nikolaihof for generations. Nikolaus presented Raphael from Wine Wallet with a Riesling that had been aged for 16 years on the fine lees in large wooden barrels. Due to the long maturation in the old, large wooden barrel, the wine takes on complex aromas and develops a creamy texture. Nikolaus emphasized that this process not only gives the wine depth and complexity, but also increases its ability to age for decades without losing quality. In addition, the wine needs to be stabilized with fewer aids; the yeast takes care of that all by itself.
Parameters for the longevity of white wine
But what factors determine the longevity of a white wine? If you think about important wine characteristics that ensure a long shelf life, you come up with the following:
- Acidity: A high acidity level acts as a natural preservative and supports the wine's ability to age.
- Sugar content: Residual sugar can stabilize the structure of the wine and extend its shelf life.
- Alcohol: It is said that the higher the alcohol, the more stable the wine
- Phenolic compounds: These influence the color, taste and texture of the wine and contribute to its longevity.
According to Nikolaus Saahs from Nikolaihof, however, it is not possible to commit to certain factors. You have to know the philosophy of the winery and try things out. However, biodynamic cultivation plays a decisive role, says Nikolaus.
When asked how long his dry white wines can be drunk, Nikolaus replied very relaxed: "Almost forever! The other day I was in the cellar and found a Grüner Veltliner in a liter with a crown cap from 1973 - it was excellent."
Nikolaihof impressively demonstrates how traditional techniques and a deep understanding of winemaking can lead to white wines that not only impress with their taste, but also with their impressive longevity.
Has your interest in the topic of wine maturation and Nikolaihof been strengthened or perhaps even awakened? Listen to the whole podcast from Probeschluck!
