Anecdotally, Sauvignon Blanc, alone and in blends, seems to be the quaffer of choice for casual work lunches and similar occasions. It’s not hard to see why; flavours are for the most part easily discerned and unchallenging. There are some quite lovely versions of the “classic dry white” blend. The Grosset springs immediately to mind, and the Margaret River style seems especially prized by the lunchtime crowd. Most examples, though, seem to express more modest vinous aspirations. This one, from McLaren Vale based winery Tatachilla, is made from fruit sourced across South Australia.
I was of the belief that white wines had a life expectancy of 12 months, but I cannot find any questions/answers to this on Tatachilla website
Hi Pamela,
Old white wines certainly won’t kill you, but they also may not be especially satisfying. It all depends on the wine in question. A wine such as this Tatachilla, for example, is probably best drunk within twelve months of bottling, so you can enjoy its fresh fruit flavours. With age, this freshness may fade but additional flavours may not develop in the bottle, leading to a flat, perhaps even oxidised, wine. Other white styles age beautifully and develop a whole range of secondary flavours.
It really depends on the wine and also your taste. Some people simply don’t like old white (or indeed red) wines.
I have a bottle of McLaren Vale Chardonnay Vintage 1999 and would like to verify that it is able to be drunk without adverse effects