With Chardonnay you have to get into technical details like whether they used malolactic fermentation. The wine was probably manipulated with specific strains of bacteria that don't play well with oxygen.
With white wines, I'm one of those people who migrated towards Rieslings, especially the German Rheinhessen ones, and found that to be a pleasant experience. Sweeter wines tend to keep better, but a well-crafted Riesling will still have some dryness to it (although I'm probably not using that word in the strict sense).
With white wines, I'm one of those people who migrated towards Rieslings, especially the German Rheinhessen ones, and found that to be a pleasant experience. Sweeter wines tend to keep better, but a well-crafted Riesling will still have some dryness to it (although I'm probably not using that word in the strict sense).