It is not only Riesling, I think, but white wine in general that shows this behaviour (at some point this year I will have to open the 18 year old Grüner Veltliner sitting here). There are the effects of oxidation ('Firne' or 'bottle age'), leading to a slow change in colour and emphasizing aromas and flavours such as nut, honey, dried fruit etc.; also, the wine loses carbonic acid, which de-emphasizes the fruitiness. At least that would be the text-book explanation - but as this is very much a text-book examples... Now I wonder what the two years older Müllen Riesling will taste like!
And yes, I think this would go very well with food (although that is a vague, general comment).
In reply to good to hear by Julian
Aged white wine
It is not only Riesling, I think, but white wine in general that shows this behaviour (at some point this year I will have to open the 18 year old Grüner Veltliner sitting here). There are the effects of oxidation ('Firne' or 'bottle age'), leading to a slow change in colour and emphasizing aromas and flavours such as nut, honey, dried fruit etc.; also, the wine loses carbonic acid, which de-emphasizes the fruitiness. At least that would be the text-book explanation - but as this is very much a text-book examples... Now I wonder what the two years older Müllen Riesling will taste like!
And yes, I think this would go very well with food (although that is a vague, general comment).