It is the red wines that are produced more than white wines and rosé wines in the world. But most red wines are best consumed young while few of them can get better after long maturation both in the oak barrel or in the bottle. That is called aging potential, and different wines have different aging ability. The aging potential of the wines are depend on tannin level, acidity level, the aroma or flavor intensity and complexity. Those wines, for example, have high tannin, high acidity, and pronounced intensity of flavor and good complexity, can have good aging potential. Some of them can age at least ten years, and few of them can age more than 20 or 30 years, or even as long as decades. There are ten wines or categories that have the best aging potential.
Bordeaux Grand Cru Classé
The best wines in Bordeaux are labeled as Grand Cru Classé, and most of them have good aging potential. And they have most quantity of best Fine Wines in the world. There are three red wine regions have the Grand Cru Classé category wines. Haut-Médoc( including the four famous communes: Saint-Estèphe, Pauillac, Saint-Julien and Margaux), Graves(include the commune: Pessac-Léognan) and Saint-Émilion. Those wines are made from Cabernet Sauvignon, Merlot and Cabernet Franc predominant blend. Cabernet Sauvignon and Cabernet Franc can provide high acidity and tannin, good structure. Low yields of those grapes can give good concentration on the wine。Long times of oak aging gives the wine great complexity. All those give the wine good aging potential. The following wines in Bordeaux are deserved for long aging.
1855 Grand Cru Classé wines are produced in Haut-Médoc and Graves(only one château: Château Haut-Brion), and the quantity is 61 Châteaux. Those are divided into 5 categories, 1 to 5, and the highest is 1st growth.
Grand Cru Classé de Graves are all produced in Pessac-Léognan, and there are 13 red wines on the list. It is aimed at wines, not châteaux. There is only one category: Grand Cru Classé de Graves.
Saint-Émilion Grand Cru Classé, it was created in 1955, and revised every ten years. There are three categories: Saint-Émilion Grand Cru Classé, Saint-Émilion Premier Grand Cru Classé, Saint-Émilion Premier Grand Cru Classé A. Saint-Émilion Premier Grand Cru Classé A is the highest category. The most recent list was made in 2012, there were 64 châteaux that are labeled as Saint-Émilion Grand Cru Classé, 14 châteaux were labeled as Saint-Émilion Premier Grand Cru Classé and 4 châteaux were labeled as Saint-Émilion Premier Grand Cru Classé A.
Beside the Grand Cru Classé, there are few châteaux that have high aging potential, such as Le Pin and Petrus in Pomerol.
Côte-Rôtie AOC
It is an appellation in Northern Rhône Valley, and uses Syrah as the predominant grape variety. Vineyards are on the steep slopes, providing good drainage that helps the grapes to have good concentration. Most vineyards are facing south and south-east, providing good sun exposure that helps the grapes to reach fully ripen.
All wines are red and made from Syrah, with up to 20% Viognier permitted in the blends, though most wines are made from 100% Syrah. Syrah can give the wine rich, ripen and full body, and good ability to age.
Hermitage AOC
It is another Syrah-based red wine appellation in the Northern Rhône, even though white wines are also produced. All red wines are made from Syrah, with up to 15% Marsanne or/and Roussanne permitted in the blends. It has the same reputation as Côte-Rôtie AOC has.
Barolo DOCG & Barbaresco DOCG
Both of those two wines are made from Nebbiolo grape in Piemonte in Italy. Nebbiolo has higher tannin and acidity than Cabernet Sauvignon and Syrah. Influenced by Alps cooling winds in the evening and south facing slopes, the Nebbiolo here can ripen fully but has a long growing season, producing wines with pronounced aromas and high acidity.
Barolo and Barbaresco are brother appellations, and both of them are made from 100% Nebbiolo with a long aging time. Barolo DOCG has to be aged for three years and two months, including 18 months in oak. Barolo Riserva DOCG has to be aged for five years and two months with a minimum of 18 months in oak. Barbaresco DOCG has to be aged for two years and two months with a minimum of 9 months in oak. Barbaresco Riserva DOCG has to be aged for four years and two months with a minimum of 9 months in oak. Amarone della Valpolicella AOCG
It is a red wine produced in Veneto, made from semi-dried grapes. The drying process lasts for 100-120 days. This drying process makes the water evaporate from the grapes, thus the sugar content, tannin, acidity and flavor compounds are all concentrated. The final wines have high alcohol, high acidity, high tannin, full body and intense aroma and flavor characteristics. The wine has to be aged at least two years and four years for Riserva.
Brunello di Montalcino DOCG
It is a red wine produced in Tuscany, with 100% Sangiovese. Maximum yields is restricted to 54 hl/ha. It needs to be aged for at least four years, including two years in oak. For Riserva has to be aged at least five years, including 2 years in oak.
Chianti Classico Riserva DOCG
It is a red wine produced in Tuscany, at least 80% Sangiovese in the blend, but most wines are around 90% in practice. Maximum yields is restricted to 52.5 hl/ha. It needs to be aged for at least two years and for Gran Selezione at least 30 months.
Rioja Gran Reserva DOCa
It is produced in Rioja DOCa in Spain, with Tempranillo as the major component in the blend. However, there are many producers who make wines from a single grape variety, usually Tempranillo, and a number of producers make single vineyard wine. The Gran Reserva Rioja Red wine has to be aged at least 60 months, including a minimum of 24 months both in oak and bottle.
Xinomavro
Xinomavro is Greece’s most prized black variety, which is indigenous and almost exclusively in Greece. Xinomavro is often linked to Nebbiolo: pale color, high tannin and acidity, and even higher tannin than Nebbiolo. Xinomavro can benefit from long bottle aging, the best wines, produced from low-yielding vines and aged in oak, can age for decades, developing very complex aromas and flavors.
Vintage Port
It’s a fortified red wine, made in Portugal, only from a very good vintage. The grapes come from high quality vineyards. Touriga Franca and Tourga Nacional are usually key components in the blend, and give the wine color, tannin and flavor concentration suitable for long-term aging. The wine will be tasted over the next two years to determine whether it can be declared vintage or not. Vintage port has to be aged at least three years in oak. The vintage port can age for decades to develop very complex aromas and flavors.