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A guideline provided by Master of Wine Jancis Robinson. Note that vintage, wine region and winemaking style can influence a wine's aging potential so Robinson's suggestion of years are very rough estimates of the most common examples of these wines.[4]
Botrytized wines (5–25 yrs)
Chardonnay (2–6 yrs)
Riesling (2–30 yrs)
Hungarian Furmint (3–25 yrs)
Loire Valley Chenin blanc (4–30 yrs)
Hunter Valley Semillon (6–15 yrs)
Cabernet Sauvignon (4–20 yrs)
Merlot (2–10 yrs)
Nebbiolo (4–20 yrs)
Pinot noir (2–8 yrs)
Sangiovese (2–8 yrs)
Syrah (4–16 yrs)
Zinfandel (2–6 yrs)
Classified Bordeaux (8–25 yrs)
Grand Cru Burgundy (8–25 yrs)
Aglianico from Taurasi (4–15 yrs)
Baga from Bairrada (4–8 yrs)
Hungarian Kadarka (3–7 yrs)
Bulgarian Melnik (3–7 yrs)
Croatian Plavac Mali (4–8 yrs)
Georgian Saperavi (3–10 yrs)
Madiran Tannat (4–12 yrs)
Spanish Tempranillo (2–8 yrs)
Greek Xynomavro (4–10 yrs)
Vintage Ports (20–50yrs) [6]
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