Not all wines can be cellared for a long time.
There are many misconceptions about aging wines. In general, reds, because of the tannins in the wine, which preserve it, can be aged for up to 30 years. However, not all reds are meant to be kept for many years, and most should be drunk within a few years of production. Most whites, because of the lack of tannins, are consumed at an earlier age than reds, but some can still be aged, or cellared, for up to 10 years or more. How well a wine ages depends on cellar conditions, the type of grapes used, amount of tannins and acid content and the size of the bottle. Usually, price is a good gauge, the more expensive, the longer it can age. Eventually though, you must drink a wine or it will be "over the hill."
Cabernet Sauvignon
Cabernet Sauvignon is the most widely planted of the red grapes and is used in all the wine regions, especially the famous ones like Bordeaux, Medoc, California and Chile. The wines made from these grapes tend to be the ones aged the longest because they are rich in tannins and acid. Bottles under $12 should generally be drunk within a year of production. Bottles between $12 and $25 can be cellared for up to seven years, but you can also drink them soon after production. Bottles over $25 improve with age and can be stored for longer, from 15 to 30 years, because they are richer in tannins.
Merlot
Merlot, a close cousin of Cabernet Sauvignon, matures more quickly, and should be drunk closer to the vintage year than cabs. Bottles under $12 should be drunk within a year of production. Bottles between $12 and $25 can be cellared for three to four years, and bottles over $25 can be cellared for 5 to 12 years. Some will last longer, but the only way to know is to try them.
Pinot Noir
Pinot noir is softer, with less tannins and acid than cabernet and merlot, which means it will not last as long and should be drunk sooner after production. Bottles under $15 should be opened and consumed within a year of production, while bottles between $15 and $25 can be drunk shortly after production, or cellared for two to four years, which can increase their complexity. Bottles over $25 generally peak at eight years, but the Gran Crus of Bordeaux can last longer.
Shiraz
Shiraz, the most grown grape in Australia is also widely planted in the Rhone Valley of France, where it is called Syrah. Shiraz, because it can become very ripe and, therefore, very rich and flavorful, makes wines that are good immediately, but also wines that can be cellared for years. Bottles under $12 should be drunk within two years. Bottles between $12 and $25 will improve with three to five years of cellaring, and bottles over $25, especially from Australia, can last for over ten years.
Whites
Chardonnays are not very acidic and, therefore, do not age very well. Those under $12 should be drunk immediately. Bottles between $12 and $25 can be cellared for three to five years, and those over $25, for about four to eight years. Chenin Blancs are more acidic and can be cellared for longer than Chardonnays. For those under $12, drink between three to five years after production and those between $12 and $25, drink within five years. Rieslings under $12 should be drunk within three to four years, while those between $12 and $25 can last six to eight years. The very good German Rieslings over $25 can age well for decades, if stored properly.
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