Okay, I couldn't find any mention of this in our archives.....

Is there a guide somewhere to which fruit/veg wines are worth aging and
which are not?

I observe that some contributers claim they have nothing in their
cellar older than two years.

I am currently a learner, and have been using Terry Garey as my basic
'textbook'

I had intended to stick mostly to gallon batches and get a large number
of single gallons, drink maybe a bottle a year of each, and let the
rest continue to mature and make annual tasting notes whilst sinking
that years bottle. That way each batch matures obviously five or six
years.

I have fifteen or so single gallon batches of fruit, veg and flower
wines on the go.

Is my plan feasible, or might some of you say "Sean, nice idea, but
really, wine made from (x) should be drunk young and doesn't improve
after (y) years." ?

See what I mean?

Do our collegaues with nothing in their cellar old than 24 months know
something I don't, or do they just make wine so good they can't keep
the corkscrew out of their hands

Cheers

Sean