Natalie MacLean was recently named the World's Best Drink Writer by the Australia World Food Media Awards for the articles and wine picks in her free wine newsletter available at www.nataliemaclean.com

While we may consume most of the wine we buy in the first two hours after purchasing, there are gems that benefit from one to three years of aging. During this time, white wines knit together their oak and fruit, and reds get smoother as their tannins mellow out. (Tannin is the substance also found in over-steeped tea that makes our mouths pucker and feel furry.) And because you've waited a couple of years, you get to drink wines at their peak without paying peak prices. The value of your stashed wines can increase up to 50% with aging in three year's time. Here are some high-value picks for drinking now or cellaring until 2008.

$15 and over
2004 Villa Maria Private Bin Marlborough Sauvignon Blanc, $16, New Zealand. A maritime climate on the southern Pacific Ocean allows this wine to develop zesty tropical fruit, citrus and grassy notes. Drink with vegetarian dishes, salads and seafood.
Nat's Rating: 90/100

2002 Penmara Five Families Shiraz, $14, New South Wales, Australia. Those who love shiraz will go crazy over this one. Full-bodied warmth and ripeness. Jammy fruit with light mint aromas. Made from the collaboration of five small producers rather than one of the big corporations. Great value. Pair with hearty meat dishes.
Nat's Rating: 88/100

2002 Jackson-Triggs Proprietor's Reserve Meritage VQA, $12, Niagara, Ontario. A full-bodied red with rich, dark aromas of black plums and cassis. Made from 30% Cabernet Sauvignon, 29% Cabernet Franc and 41% Merlot. This wine spent 12 months in French and American oak. Drink with grilled steak and lamb.
Nat's Rating: 85/100

2004 Santa Rita 120 Merlot, $10, Rapel Valley, Chile. Although Chile's marketing spin is now on more expensive wines, there is no denying that they are still best in the value range of $10-$15. Rich aromas of dark chocolate, red fruit and herbs. Excellent concentration in this full-bodied wine. A touch tannic, which will smooth out in a couple of years. Pair with veal and stew.
Nat's Rating: 87/100

2003 Inniskillin Riesling Reserve VQA, $13, Ontario, Canada. A bright, zippy white with lime and citrus aromas. Refreshing as an aperitif or great with seafood, salads and cold chicken.
Nat's Rating: 85/100,

$20 and over

2001 Bonterra Cabernet Sauvignon, $20, California. Full-bodied wine with rich, round black currants and cherries. Organically farmed and certified. Drink with hearty meat dishes, stews, hamburgers.
Nat's Rating: 88/100

2004 Rosenblum Cellars Zinfandel, $20, California. More Zin, Zin, Zin! Black raspberries with a racy spiciness. Yum. Medium- to full-bodied. One of my favourite Zinfandels. Food matches: pepper steak, hamburgers.
Nat's Rating: 88/100

2003 J. Lohr Estates Riverstone Chardonnay, $20, California. A nice, oaky Chardonnay that gets better with a little age like well-worn jeans. Aromas of ripe pears, nectarine and butter. Made in the cool region of Monterey County. Pair with seafood, cream pasta, corn dishes, pork with apple sauce and lobster in butter sauce.
Nat's Rating: 89/100

2002 Sterling Vineyards Napa Valley Merlot, $29, California. Gorgeous texture with plush plums, smoke and a long finish.
Nat's Rating: 89/100

2000 Marques de Riscal Rioja Reserva, $23, Rioja, Spain. If you want to know what classical, well-aged Rioja smells and tastes like, buy this one. It's one of the more expensive wines on this list, but still represents good value. Aromas of leather, cigar, oak, smoke and red fruit in the background. It's a reading-in-the-library kind of wine. Full-bodied. Drink with prime rib, pork roast and stew.
Nat's Rating: 88/100

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