Most people aspire to having a cellar with a variety of good wines, which have been kept well and for a long time.

Drinking older good wines might be considered odd. Older wines demonstrate very different characteristics to younger wines. Everyone’s taste and preferences can be different and are legitimate.

Wine undergoes a lot of change after it has been bottled. The rate of change will depend on three main factors:

1.   Pre Bottling. The wine maker attempts to produce a wine with characteristics which
      enable good cellaring. This would include but not be limited to good acid levels.

2.   Bottling. Depends on the effectiveness and sealing of the cork used in the bottle.
      The cork plays a very big role in the success of cellaring a wine. Almost all natural
      corks will leak over a period of time, this why you need to keep an eye on bottles
      you have put down for cellaring. Be aware of the leaking or you will spoil a lot
      of wine, this is because air is replacing the wine inside the bottle.

3.   Post Bottling. The cellaring environment. This is the area where you have some
      control.  

Wines naturally have the potential to age well. The rate of change of the wine or rather it’s aging after bottling can be affected by several factors, the three main ones being:

1.   Temperature control. Ideally wine should be stored within a temperature range of between 10 to 14 degrees C.

2.   Light Control. Ultra-violet rays in particular have a big effect on the aging of wines. So minimizing the exposure
      of the bottle to ultra-violet light is preferable.

3.   Humidity Control. Humidity can have a big effect on the effectiveness of the cork. Too dry and of course wine
      will leak from the bottle and air will enter. Too moist an environment and the cork will get moldy and this can
      taint the wine.