Everybody knows that I am a big fan of cellaring, that is, the long-term storage of wine under conditions that allow some wines to mature to the point of their fullest potential. Not all wines improve with aging, but those that do become smoother and more complex as the natural components and chemicals interact over time.

Most white wines, rosés and light reds will not benefit from cellaring. These wines are bottled soon after fermentation and should be consumed while still young, generally within five years from the vintage date. Fine red wines like French Bordeaux, Burgundy and Rhone wines, better Cabernet Sauvignon, Italian Barolos and Brunellos, as well as some whites (Burgundies and some California Chardonnays), will improve with additional aging. I say additional aging because those wines that do benefit from aging often are held at the winery longer than others, sometimes after bottling or while still in the large wooden barrels.