Perhaps you could argue that high initial sugar matters but final sugar content definitely does not. I only like my wines dry with no residual sugar remaining

Perhaps you could argue that high initial sugar matters but final sugar content definitely does not. I only like my wines dry with no residual sugar remaining after fermentation is complete. A decade on my big reds are tasting fantastic. I've had exactly one bottle of white go bad on me and it was somewhere in that 8-10 year range. It can definitely happen and would not recommend a white for this kind of thing . . . but this is also how you learn. For someone not wanting to go the "make it yourself" route, I'm sure if you went to a good wine distributor and said you were looking to buy two or three cases of something you want to cellar for a good long while they would be happy to steer you in the right direction.