There is a rather intemperate argument going on rec.food.cooking about
aging white wine for 12 or more years. I admit I drink mine long before
such a date but what white wines, excluding some Sauternes, Tokays and
Chateau d'Yquem, would be worth saving that long? Are there any
Australian or New Zealand wines that would be worth ageing?

--
Jim Silverton
Potomac, Maryland