Any winos (or wine buffs out there?)

I have a 1991 "World cup" bottle of white wine (from France) plus a 1995 "World cup" bottle of white wine (from South Africa). Now one would assume the contents now are terrible! but who knows? Any suggestions what I should do with them...........Try them and maybe toss the rest of the contents if it tastes terrible but keep the empty bottles, just keep them full and maybe pass them onto the kids, or sell them, surely they wouldn't be worth much anyway! After thought...... try them on a special occasion with friends and family and what the hell!

Try them on trade me.
Mind you if you open them and find they don't taste so great, you could always use up the wine in cooking. Let's see, you could could exotic meals with springbok or frogs! [}] Have a South African or a French evening!

Perhaps the best time to have cracked them open was when we won the NZ world cup! [^]

They have a fair bit of age on them, but whether they are past their best or not, would depend on their variety & how they' ve been kept.

I would think that any value they have lies in the labels they bear and the fact that they are unopened. The wine itself may never have been any good. The whole point of the thing is the commemorative labels. If you open them you will destroy most of that value. You may be surprised what a mad collector of rugby related items will be prepared to pay.

Agree with igor.
The French one may be drinkable, as french wine is usually bottled to age, but 21 years is a very long time for a white wine! (can't believe 1991 was actually 21 years ago...). If it was red, it would be a different matter. White wine, even French, would normally like an under 10 year cellaring unless it was very good.
the south african one is bound to be vinegar. SA wine tends to be bottled for drinking young; it's usually quite fruity varieties and sweeter than french, which doesn't age so well. More than a few years on an average SA white is more than enough.
Like others have said it also depends how they've been kept. If at optimum temperature, on their side, the french might still be ok. But I'm suspecting that they've probably just been kept on a shelf or similar, and subject to the usual summer/winter temperature fluctuations, so that's not going to help at all.