"Martin Field" > wrote in message
. au...
> Don't know about NZ whites but I've had some Australian rieslings and
> semillons of of considerable age.
> Hunter Valley semillons (dry) back to the 1950s have come up well. I once
> had a 1934 Yalumba riesling that still had a little fruit in it - along
> with expected oxidation.
> I've no hesitation in recommending Clare Valley rieslings for longish
> (10 -20 yrs) storage. Australian and NZ sauvignon blancs are I reckon a
> drink now proposition across the board.
> As a one-off the Tahbilk Marsanne - of which I've had a few decades old
> offerings - age wonderfully.
> French: Back in the early '80s I had a bottle of the '45 Moulin Touchais -
> hardly any sign of age that I could see in colour or taste - one of the
> best whites I have ever had.
> Haven't seen it in Australia for years - where do they sell it?
> Cheers!
>
> Martin
>
> www.thewineblog.net
> "James Silverton" > wrote in message
> ...
>> 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

Just woke up (literally) - meant to put that post here - not on top - next
time.
Cheers!
Martin