Madeira. It’ll outlast you, and that, in the end, is all that matters.
You could try a few Aussie stickies
I did not think that Hors Choix necessarily indicated sweetness. Am I wrong?
Madeira 1864 was my 2014 highlight. 150 year old and well alive and kicking… it killed Yquem 2001 in same lunch…
I like Germans thanks to low alcohol…but not sure they are desert wines. I rather have them en aperitif
Close to Sauternes is Monbazillac. Tirecul la graviere cuvee madame.
1850s or 1950s?
You can still buy Madeira with a bit of age on it at a reasonable price and with 30 more years, you should have wine that is virtually untouchable in the market at a reasonable price.
Nope, the Sul Q is a different wine and does not qualify for the Jura Vin de Paille appellation (although it is also a dessert wine). The actual Vin de Paille is made in extremely tiny quantities and I have only ever seen a bottle once. I have yet to taste it, but heard it is legendary…
[quote=“Mike Grammer”]
Tran not mentioning Ontario Icewine? What’s the world coming to???
quote]
The question was specifically for dessert wines that can age. Unfortunately, in my experience this is not the case with icewine as it will tend to start maderizing quite young and it’s very rare that one will last the test of time. I think that both botrytis and fortified wines tend to stand the test of time a lot better.
In fact, that’s actually what the original answer should have been. There are certain components to a dessert wine that give it longevity and this is what should be looked for when comparing to Sauternes. So you should be looking at the following things for a long aging dessert wine:
- Botrytis: Found in Tokaji, Australian sweet wines, Alsacian Vendanges Tardives and Selection de Grains Nobles
- Fortification (added alcohol)/ABV level up to at least 15% or higher: Port, Madeira, Muscats from Europe, Pineau, Banyuls, Maury, Rivesaltes
- High Acid: Chenin Blanc based sweet wines – Quarts de Chaume, Chaume, Vouvray
- High Tannins: Recioto from Italy
Note that many of these characteristics are often present with each other. For example, Chenin Blanc wines often have both high acid and some botrytis.
Also, I find that contrary to popular belief, higher concentrations of sugar do not protect a wine and give it longevity. Icewine has one of the highest if not the highest sugar level of dessert wines and it ages the fastest so there’s evidence right there that sugar alone doesn’t protect a wine from the ravages of time.
True, not all of them are exceptionally sweet, but all that I am aware of have at least some rs. Really a question for Thor, I like Trimbach but am far from an expert.
Most botrytized wine can age. That would include Sauternes, Tokaji, Loire, some Auslese and higher TBA from Germany and Austria, etc.
As can many fortified wines - I’ve had 100 year old wine from Rivesaltes that was stunning. Also Commandaria from Cyprus, as well as Australian sweets, Banyuls, Ports, Madeiras, Sherries, etc. I have some 30 year old “port” from Napa that’s doing just fine. Then you have the rancio type wines and straw wines, etc.
As a general rule I’d bet on a good sweet wine holding up longer than most non-sweet wines. I’m not including stuff like Moscato and the like.
But the question is whether you WANT them to age. As they age, the flavor profile really changes. The whites tend to pick up oxidized/caramel notes and lose some of the fresh tension that they have while young. Some of them can retain a citrusy element that contrasts with he toffee/caramel, but often as not, I kind of like the fresh versions more.
Vintage Port really needs to age, but that may be the only one. The others can be enjoyed whenever. They can be really great with twenty or thirty or more years and certainly very interesting. For my money however, the fortified wines are better candidates and I prefer botrytized wines young.
Very interesting, I’ve always wanted to try Chaves and now I have another rare bird to add to that list.
So what’s the difference between the sul q and vdp? Grapes, method?
True enough, re the question. OTOH, I have had, e.g., stuff from Royal Demaria that is 10 years out and, while it has changed flavour profile some, is still very enjoyable. Beyond that, harder to say—though one can point to that 99 Late Harvest Riesling from Henry of Pelham that we both tried as an example perhaps…
I’d agree, subject to ever trying one, that it is unlikely that an Ontario icewine will stand the test of 40 or 50 years in bottle.
Mike
The 99 Late Harvest Riesling from Henry of Pelham that we tried at Gunnar’s NYE party was specifically botrytis affected and therefore had botrytis protecting it. I can still taste that one, it was so good. 
Ganevat’s Vin de Paille is a blend of Savagnin, Poulsard, and Chardonnay. Although not specific to Ganevat, here is some info about how Vin de Paille is made in the Jura in general: Vin de Paille | Jura Wine, Food and Travel
The Sul Q, as far as I know, is 100% Savagnin, and it is similar to an SGN, although SGN is not technically a recognized appellation in the Jura. It is very sweet.
Sorry for the thread drift, but the conclusion that Icewine made in Niagara doesn’t age & improve is fiction or the conclusions drawn from tasting mediocre producers.
As Mike suggests 40-50 years is very likely beyond hope & at the moment we’re without the necessary history to fairly judge, but many at 25-30 years are marvelous.
On topic - If I was buying dessert/cheese wine to drink in 30 years that wasn’t Sauternes (& you also say no Port), I’d look to German Auslese (value play), Tokaji & Loire. Longer than that, I’d go B.A. & Madeira.
Thank you all for the suggestions.
I have some German and Austria BA stored away with small quantity of sauternes. From all of the posts, looks like I have a lot of homework.
Icewine/Eiswein - Most of what I have tasted(with usually 10 to 20 yrs) have been disappointing and adding the cost of Eiswein, I opted to not buy.
There are so many different sweet wines (not just for dessert…), and I think it’s difficult to pick a favorite. Different ones have different uses. Madeira is perfect for after dinner sipping, especially just a half glass when you feel like it. Sauternes have great complexity and change so much, and the best ones have unique character. Icewine has freshness of fruit and purity that no other wine can match. There is a place for all of them, and even I don’t always reach for a sauternes (blasphemy!).
Tannat. There is a great one called Alcyone from Uruguay. Around $25-$30 a bottle and pairs amazingly well with anything chocolate.
They also make a bunch of flavored wines, using herbs and such.
No idea how they will age though, and I wouldn’t bet on them doing too well, but they’re different and interesting.
Agree with every word above + Tokaj.
In my book, Sauternes gets alot of undeserved cachet from d’Yquem specifically and the association with Bordeaux in general.
I’ll have to put in another plug for Banyuls and Maury from SW france. Love these. In my opinion, nothing goes better with chocolate dessert.
I have less experience with Rivesaltes, but the ones I’ve drank have been lovely.