We’ve all heard that corny line “like a fine wine you get better with age” but is there some merit to this?

Cellaring wine is quite a popular process within the wine appreciation community. This is collecting various vintages and varieties of wine from different times of our lives anniversaries, birthdays or other big milestones. Storing them in a cool, dark place and opening them years later as a celebration or to take a trip down memory lane, which is quite a lovely sentiment.

Ageing a wine may assist in enhancing the flavours and allows the tannins (the dry-mouth feel caused by the skins and pips of the grapes) to blend harmoniously with the fruit.  However this is not always true. Experts generally say that 5-10% of wines improve after 1 year of cellaring, while only 1% after 5-10 years.

Next time you’re thinking about ageing or cellaring your favourite good quality (don’t go cheap!) vino keep these next few handy tips in mind.

Red Wines, look for those with:

  • Low pH levels eg. Sangiovese & Pinot Noir
  • Wines with high phenolic compounds (tannins) eg. Cabernet Sauvignon & Shiraz

White Wines, look for those with:

  • High acidity levels, acidity in white wine acts similar to tannins in red wine by assisting in the balancing of flavours


Still confused? A simple web search can provide you with acidity, pH and other information you may need to find out if your favourite wine is suitable for ageing.

As there is no definitive answer let’s put this great debate to rest once and for all.

If you’re the type of person who is sentimental or simply loves adding wines to your collection to save for later, follow the above tips for selecting the best type of wine for cellaring. Alternatively if you’re not into any of that and you are of the opinion that the wine tastes good now, then drink it now. So with this in mind I know I will be cracking open that bottle of wine my aunt and uncle got me for High School graduation tonight!



This blog is intended solely for entertainment purposes. All advice and opinions provided in the above article are of a generic nature, belong to the author and do not represent the opinions of any other entity.