<P> 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 . </P> <Ul> <Li> Botrytized wines (5--25 yrs) </Li> <Li> Chardonnay (2--6 yrs) </Li> <Li> Riesling (2--30 yrs) </Li> <Li> Hungarian Furmint (3--25 yrs) </Li> <Li> Loire Valley Chenin blanc (4--30 yrs) </Li> <Li> Hunter Valley Semillon (6--15 yrs) </Li> <Li> Cabernet Sauvignon (4--20 yrs) </Li> <Li> Merlot (2--10 yrs) </Li> <Li> Nebbiolo (4--20 yrs) </Li> <Li> Pinot noir (2--8 yrs) </Li> <Li> Sangiovese (2--8 yrs) </Li> <Li> Syrah (4--16 yrs) </Li> <Li> Zinfandel (2--6 yrs) </Li> <Li> Classified Bordeaux (8--25 yrs) </Li> <Li> Grand Cru Burgundy (8--25 yrs) </Li> <Li> Aglianico from Taurasi (4--15 yrs) </Li> <Li> Baga from Bairrada (4--8 yrs) </Li> <Li> Hungarian Kadarka (3--7 yrs) </Li> <Li> Bulgarian Melnik (3--7 yrs) </Li> <Li> Croatian Plavac Mali (4--8 yrs) </Li> <Li> Georgian Saperavi (3--10 yrs) </Li> <Li> Madiran Tannat (4--12 yrs) </Li> <Li> Spanish Tempranillo (2--8 yrs) </Li> <Li> Greek Xynomavro (4--10 yrs) </Li> <Li> Vintage Ports (20--50yrs) </Li> </Ul> <Li> Botrytized wines (5--25 yrs) </Li> <Li> Chardonnay (2--6 yrs) </Li>

How long should light bodied red wine age