Most wines sold today are made to be drunk within two or three years. A minority benefit from waiting. Knowing how to tell the difference saves as much disappointment as missed opportunities.
Do all wines improve with age?
No, and that is the most costly misconception. The vast majority of wines produced worldwide reach their peak within three years of harvest, then slowly decline. A Provence rosé, a Muscadet, a Beaujolais-Villages, or a Languedoc IGP is made for its fruit: waiting five years does not improve it; it takes away what makes it appealing.
How to recognize an age-worthy wine?
Three elements give a wine the ability to age: acidity, tannins, and sugar. A tannic and acidic red—Bordeaux, Madiran, Nebbiolo—will last for decades. A highly acidic white—Chablis, Riesling, Loire Chenin—will age remarkably well, often better than many reds. A sweet wine, protected by its sugar, can last half a century. A soft wine with little acidity or tannin lacks all of these structural elements.
What are the guidelines for each type of wine?
As a rough guide, and assuming proper storage conditions: a rosé, one or two years. An entry-level dry white, two to three years. A white Burgundy Village, five to ten years. A Premier Cru Chablis, five to fifteen years. A Bordeaux from a reputable estate, five to fifteen years. A Grand Cru Classé from a good vintage, twenty to fifty years. A vintage Champagne, ten to twenty years. These ranges vary widely depending on the vintage: a cool year produces more acidic wines and therefore ones more suited to aging.
What conditions are best for storing bottles?
Stability matters more than the temperature itself. A cellar at a constant 15°C is better than a cellar at 12°C that rises to 20°C in summer: it is the fluctuations that cause the cork to work and let air in. Four conditions are enough: a stable temperature between 10 and 16°C, darkness, around 70% humidity to prevent the cork from drying out, and no vibrations. Bottles with corks should be stored on their sides; screw-cap bottles can remain upright.
What if you don't have a cellar?
Adapt your purchases rather than your conditions. Without a cellar, it is better to buy ready-to-drink wines as you need them rather than build up a stock that will deteriorate. An indoor closet, away from a heat source and protected from light, is suitable for a few months. The top of a refrigerator, an uninsulated garage, or a south-facing room are the worst possible locations: a bottle can lose in a single summer what it would have taken ten years to gain.
How to tell if an old wine is still good?
The fill level in the bottle and the condition of the cork provide the first clues: a very low fill level or a leaking cork indicate a sealing problem. Next, check the color: a red leaning toward brick-red and a white toward amber have evolved considerably, which is not always a flaw. The only verdict is opening it, and an old wine should be poured without delay: whatever fruit it has left can disappear in half an hour in a decanter.
Should you buy to keep?
Only if you have the proper conditions and the corresponding patience. Otherwise, there is an alternative: buy bottles that are already ready. Our selection of old vintages features bottles that have been stored in a temperature-controlled warehouse since they were released, so you don't have to wait fifteen years hoping your cellar has done its job.