Riesling and sauvignon blanc are both acidic by nature and very pungent in flavour. How is it though that sauvignon tends to fade after about two years and become flabby and dull sometimes even vegetal and unpleasant whilst riesling even some cheapish sub £10 stuff can improve for many years.

What does the acidity do for riesling that it doesn't do for sb.

I dont think the acidity is the main difference, its the grape variety. Sugar content and ripening times also count.

I think riesling simply has a better engine.

Will give it more thought.

_________________
Yep, Im still here.

A very broad-brush statement G.

SB 100% can evolve in a beautiful perfumed way with oak, as it does at Smith Haut Lafitte blanc cru classe', the rising star in Graves in recent decades. I've drunk this wine before it became famous, much more expensive and even nicer.

Then in Barsac and Sauternes, SB is a very important constituent 20% SB at d'Yquem, up to 33% in other cru's with 3% Muscat added to the Sem in some others. Best Barsac and Saut have marvelous acidity and are so fresh ......... not like cloying and syrupy Tokaji - Ha ha, somebody may take me up on that statement !

So Mr G, there is a small book in the making, if we were to develop your subject line. Further, I don't know best Riesling , which has a multi facetted engine, whilst the other great whites of the world including the ice wines from Niagara falls rely on certain botrytus cinerea and mycelium strains and evolution with those components resident, and SB to make them.

Mel can cover this ground so much better.

Therefore, it is easier to say in a one liner, that the most enjoyable white wines in this world, have quite high acidity and fruit that develops flavours and aromas in a particular manner, when made in a particular way, and grown on particular soils in particular climats.

It's all particular.

_________________
Duncan

Riesling Rocks !! Young or old its beatiful.
Enjoyed a 94 Karthaufhofberg Auslese Magnum recently one word.

*****Magical*****

_________________
He who knows all the answers has not been asked all the questions.

Dunc,

I know that oak and noble rot can preserve sauvignon but that accounts for only about 1% of the wine produced from the grape and is the exception and not the rule. By and large sauvignon ages poorly whilst riesling improves with age.

Foe eg Tesco Finest Steliage riesling will improve for 10 years or more. Saint Clair Marlborough sauvignon needs drinking almost before it's bottled and becomes quite unplesant after less than 12 months from vintage. Other MSB's may take a little longer to deteriorate than SC but lose the plot they do.

There must be a reason why unoaked rieslings and sb's at the same price point age differently.

Point taken Goose,
I will argue that SC lasts a lot longer than 12 months. The 08 Oh block 6 was still lovely at 30 months or so. - in my book.
Residual sugar keeps them going for longer as well, as this appears to slow down aging and also the onward effect of oxidation. Higher ALC levels keep a wine in newer condition, but we don't want that, unless properly fortified. The SB style you like Mr G, has to be exceptionally fresh, some folks like a touch of meadow in a chardonnay for example

You'll have to nudge our resident MW to explain the chemistry.

Do you have a lot of experience with quite dry Rieslings ? I'd put money on them expiring much more quickly than the demi / semi versions that have higher residual sugar levels.

_________________
Duncan