You probably know that not all bottled wines age well, in fact only a handful do. Usually high sugar content is important, because the sugar preserves the aromas and keeps them from evaporating. Alcohol content, acidity and tanins also play a role.
Most bottled wines are meant to be drank right after bottling or in up to 5 years, white wines less than that. They get more brown or orange as they oxydize. Prosecco and sparkling wines are usually better if they're from the previous year.
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.
I've found it helps for scale and as a bonus you get to see how a wine really ages over time.