▁potential ▁tend ▁to ▁be ▁those ▁with ▁a ▁high ▁amount ▁of ▁extract ▁and ▁acid ity . ▁The ▁acid ity ▁in ▁white ▁w ines , ▁acting ▁as ▁a ▁pres erv ative , ▁has ▁a ▁role ▁similar ▁to ▁that ▁of ▁t ann ins ▁in ▁red ▁w ines . ▁The ▁process ▁of ▁making ▁white ▁w ines , ▁which ▁includes ▁little ▁to ▁no ▁skin ▁contact , ▁means ▁that ▁white ▁w ines ▁have ▁a ▁significantly ▁lower ▁amount ▁of ▁phen ol ic ▁comp ounds , ▁though ▁bar rel ▁fer ment ation ▁and ▁o ak ▁ag ing ▁can ▁im part ▁some ▁phen ols . ▁Similarly , ▁the ▁minimal ▁skin ▁contact ▁with ▁ros é ▁wine ▁limits ▁their ▁ag ing ▁potential . ▁ ▁After ▁ag ing ▁at ▁the ▁win ery ▁most ▁wood - aged ▁ports , ▁sh er ries , ▁v ins ▁dou x ▁nature ls , ▁v ins ▁de ▁li que ur , ▁basic ▁level ▁ice ▁w ines , ▁and ▁spark ling ▁w ines ▁are ▁bott led ▁when ▁the ▁producer ▁feels ▁that ▁they ▁are ▁ready ▁to ▁be ▁consum ed . ▁These ▁w ines ▁are ▁ready ▁to ▁drink ▁upon ▁release ▁and ▁will ▁not ▁benefit ▁much ▁from ▁ag ing . ▁V int age ▁ports ▁and ▁other ▁bott led - aged ▁ports ▁and ▁sh er ries ▁will ▁benefit ▁from ▁some ▁additional ▁ag ing . ▁ ▁Champ agne ▁and ▁other ▁spark ling ▁w ines ▁are ▁inf re qu ently ▁aged , ▁and ▁frequently ▁have ▁no ▁v int age ▁year ▁( no ▁v int age , ▁N V ), ▁but ▁v int age ▁champ agne ▁may ▁be